"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
I have posted Mag na pooda and Methi bhaaji na pooda but today's pooda is a combination of both. Yellow Moong daal is soaked, drained, ground and then methi or fenugreek leaves are added to the batter. If you can't find methi, you can use spinach. However, methi does give a distinct flavor. The recipe is similar to the one blogged before, but I am rewriting it here for a quick reference.
Methi-Mag na pooda (Makes 6 poodas)
મેથી મગ ના પૂડા
Moong Daal and Fenugreek leaves Pancakes
1/2 cup moogdal
1 green chili, chopped
1/4 tsp Asfoetida,
1/2 tsp turmeric powder
Salt to taste
1/2 cup fresh methi/fenugreek leaves, chopped
1. Soak moogdal overnight using enough water to immerse the daal.
2. Drain the daal and grind along with ginger, chili, hing, turmeric powder and salt. Add water as needed to make a pancake like batter.
3. Add chopped methi leaves to the batter.
5. Adjust the seasoning/salt.
6. Heat a nonstick pan or griddle. Grease it lightly and spread a thin pancake. Drizzle oil as needed to cook on both sides.
7. Serve hot with chutney or ketchup.
If you want soft pancakes, stack them on each other. If you want crunchier, then make them more brown and keep them side by side.