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Dahl & Corn Pancakes


210g mung dahl
2cm piece peeled ginger
1 clove garlic
teaspoon carb soda
teaspoon ground turmeric
1 teaspoon salt
cup corn kernels
1 tablespoon chopped coriander
vegetable oil
sweet chilli sauce and coriander sprigs to taste


Soak mung dahl in 1 litre cold water for 40 minutes, then drain.

Process ginger and garlic in a food processor until finely chopped. Add mung dahl and process until a paste forms. Add 100ml water, carb soda, turmeric and salt and process until mixture forms a thick batter. Transfer to a bowl, stir in corn and coriander and mix well.

Heat 1 tablespoon oil in a non-stick frying pan, add 2 tablespoons of batter and spread to form an 8-10cm pancake. Cook over medium heat for 2 minutes or until underside is cooked and golden. Flip pancake and cook for another 1-2 minutes or until cooked through. Repeat with remaining mixture, adding more oil as necessary.

Keep pancakes warm in a low oven. Serve drizzled with sweet chilli sauce and scattered with coriander sprigs.

Makes about 10 pancakes.

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