Indian-style Bánh da lợn

Ingredients

In this Indian adaptation of Bánh da lợn, the traditional Vietnamese dish is infused with Indian spices and flavors. The filling is transformed with the addition of lentils, potatoes, and aromatic herbs commonly used in Indian cuisine. The rice flour batter is also enhanced with spices like turmeric, cumin, and coriander, giving the dish a vibrant golden color and a distinct Indian aroma. We alse have the original recipe for Bánh da lợn, so you can check it out.

• For the batter: For the batter:
• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3 cups (710ml) water 3 cups (710ml) water
• For the filling: For the filling:
• 1 cup (200g) red lentils, cooked and mashed 1 cup (200g) red lentils, cooked and mashed
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1/4 cup (15g) chopped cilantro 1/4 cup (15g) chopped cilantro
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 3g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, turmeric powder, cumin powder, coriander powder, and salt for the batter.
2. 2.
   Gradually add water to the dry ingredients while whisking continuously to form a smooth batter. Set aside.
3. 3.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
4. 4.
   Add curry leaves, chopped onion, and green chilies to the pan. Sauté until the onions turn translucent.
5. 5.
   Add the mashed lentils and potatoes to the pan. Mix well and cook for 2-3 minutes.
6. 6.
   Stir in chopped cilantro and season with salt to taste. Remove from heat and let the filling cool.
7. 7.
   Preheat a non-stick pan or griddle over medium heat. Grease it lightly with oil.
8. 8.
   Pour a ladleful of the prepared batter onto the pan and spread it evenly to form a thin layer.
9. 9.
   Cook the batter for a few minutes until it sets and the edges start to lift slightly.
10. 10.
    Spread a generous amount of the lentil-potato filling evenly over the cooked batter.
11. 11.
    Carefully roll the batter from one end to form a log. Repeat the process with the remaining batter and filling.
12. 12.
    Allow the rolls to cool slightly before slicing them into thick pieces.
13. 13.
    Serve the Indian-style Bánh da lợn warm and enjoy the delightful fusion of Vietnamese and Indian flavors.

Treat your ingredients with care...

• Lentils — Ensure that the lentils are cooked until soft and easily mashable for a smooth filling.
• Rice flour — Use a good quality rice flour to achieve the desired texture of the batter.
• Mustard seeds — To enhance their flavor, lightly roast the mustard seeds before adding them to the dish.
• Curry leaves — If fresh curry leaves are not available, dried curry leaves can be used as a substitute.
• Cilantro — Add the chopped cilantro just before removing the filling from heat to retain its freshness and aroma.

Tips & Tricks

• For a spicier version, add a pinch of red chili powder to the lentil-potato filling.
• Serve the Indian-style Bánh da lợn with a side of mint chutney or tamarind chutney for an extra burst of flavor.
• If the batter becomes too thick, adjust the consistency by adding a little more water.
• To save time, prepare the lentil-potato filling in advance and refrigerate until ready to use.
• Experiment with different fillings such as paneer or mixed vegetables to create your own variations of this dish.

Serving advice

Serve the Indian-style Bánh da lợn as a delicious appetizer or snack. It can also be enjoyed as a light lunch or dinner option. Pair it with a refreshing cucumber raita or a tangy tomato salsa for a complete meal.

Presentation advice

Arrange the sliced Indian-style Bánh da lợn on a platter, garnished with fresh cilantro leaves. Serve it with a sprinkle of chaat masala or a drizzle of lemon juice for an added burst of flavor. The vibrant colors and enticing aroma will make it an eye-catching dish on any table.