Aggala Delight

Ingredients

• 1 cup (200g) split yellow lentils (moong dal) 1 cup (200g) split yellow lentils (moong dal)
• 1/4 cup (50g) rice flour 1/4 cup (50g) rice flour
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Oil for cooking Oil for cooking

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 8g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the lentils thoroughly and soak them in water for 2-3 hours.
2. 2.
   Drain the lentils and transfer them to a blender. Add rice flour, chopped onion, green chilies, cumin seeds, turmeric powder, red chili powder, garam masala, and salt.
3. 3.
   Blend the mixture until you get a smooth batter. If needed, add a little water to adjust the consistency.
4. 4.
   Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
5. 5.
   Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a pancake.
6. 6.
   Cook the pancake for 2-3 minutes until the bottom turns golden brown. Flip it over and cook the other side until golden brown as well.
7. 7.
   Repeat the process with the remaining batter, adding oil as needed.
8. 8.
   Serve the Aggala hot with chutney or yogurt.

Treat your ingredients with care...

• Lentils — Make sure to soak the lentils for a few hours to soften them before blending. This will help achieve a smooth batter consistency.

Tips & Tricks

• For a spicier version, add more green chilies or red chili powder to the batter.
• Experiment with different toppings such as chopped tomatoes, cilantro, or grated cheese for added flavor.
• Serve Aggala with a side of coconut chutney or mint chutney for a refreshing twist.

Serving advice

Serve Aggala hot off the pan to enjoy its crispy texture. Pair it with a side of coconut chutney or yogurt for a delightful combination of flavors.

Presentation advice

Arrange the Aggala pancakes on a platter and garnish with fresh cilantro leaves. Serve with a dollop of chutney or yogurt on the side for an appealing presentation.