Mas Ko Bara (Black Lentil Pancake - Egg-Free)

Ingredients

• 1 cup Black lentils (urad dal)
• 2.54 cm Ginger
• 3 cloves Garlic
• 1-2 small Green chilies
• 1/2 tsp Cumin seeds
• 1 tsp Salt
• 3 tbsp Oil (for frying)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of black lentils in a bowl and cover with plenty of water. Let them soak overnight. The next day, drain the soaked lentils thoroughly.
2. 2Combine the drained black lentils with the 2.54 cm of ginger, 3 cloves of garlic, 1-2 green chilies, 1/2 tsp of cumin seeds, and 1 tsp of salt in a blender or food processor. Blend until you have a smooth, thick paste. If the paste is too thick to blend, add a tablespoon of water at a time until it reaches the desired consistency.
3. 3Place a 25.4 cm non-stick skillet over medium heat. Add 1 tablespoon of the 3 tbsp of oil to the skillet and let it heat until it shimmers, about 1-2 minutes. The oil should be hot enough that a drop of batter sizzles immediately.
4. 4Pour about 1/4 cup of the lentil paste into the hot skillet, using the back of the ladle to spread it into a circle about 15.24 cm in diameter, like a pancake. Cook for 3-4 minutes, until the edges start to look dry and the underside is golden brown.
5. 5Carefully flip the pancake using a spatula. Add another 1 tablespoon of the 3 tbsp of oil to the skillet around the edges of the pancake. Cook the second side for another 3-4 minutes, until it is also golden brown and the pancake feels firm to the touch.
6. 6Remove the cooked pancake from the skillet and place it on a plate lined with paper towels to absorb any excess oil. Repeat steps 3-5 with the remaining lentil paste and the last 1 tablespoon of oil, cooking the pancakes one at a time, until all the batter is used.
7. 7Serve the Mas Ko Bara hot.

Related Guides