Poora are a type of Indian crepe, generally used for scooping dal (in place of using a utensil). The batter can be made in advance and stored in the refrigerator.
These Moong Dal Poora were featured in Wendy’s Kitchen Memoir.
Moong Dal Poora
Poora are a type of Indian crepe, generally used for scooping dal (in place of using a utensil). The batter can be made in advance and stored in the refrigerator.
Servings: 4 poora
Ingredients
- 1/2 cup moong dal (whole green dal with skin), soaked overnight and drained
- 2 Tbsp besan (chickpea flour)
- 1/4 large yellow onion, roughly chopped
- 1 inch ginger, peeled and roughly chopped
- 1-2 fresh serrano chile, stemmed and chopped
- 3 stalks cilantro, with leaves
- 1/2 tsp salt
- 1/2 tsp red chili powder
- 1 cup water
- Vegetable oil, for frying
Instructions
- Blend all ingredients except vegeatble oil. Blend on high until completely smooth.
- Heat a cast iron skillet over medium heat. Add a drizzle of oil and turn to coat the pan.
- Using a ladle, scoop batter in to skillet. Swirl the bottom of the ladle around the pan in a circular motion to spread the batter. Err on the side of less batter: they should be similar to a crepe.
- Carefully flip the poora, cooking completely on the other side.
- Keep warm until ready to serve.
Notes
Recipe from Indian for Everyone by Anupy Singla