Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Garnish these festive bites with cilantro. They're best served hot but are also good at room temperature.

Recipe by Cooking Light April 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

40 mins
2 hrs 30 mins
Serves 12 (serving size: 2 cakes and 2 tablespoons relish)


Ingredient Checklist


Instructions Checklist
  • Place peas in 8 cups water; let stand for 2 hours. Drain. Place soaked peas, cilantro, ginger, coconut, cumin, 1/2 teaspoon salt, and 1/2 teaspoon turmeric in the bowl of a food processor; process until smooth. With processor running, slowly drizzle in 1/2 cup water until a smooth batter forms.

  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil and mustard seeds; sauté 3 minutes or until seeds begin to sizzle and smell pungent. Add onion and serrano; sauté 3 minutes or until tender. Add mushrooms; sauté 6 minutes or until lightly browned. Add remaining 1/4 cup water, tomato, sambal, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon turmeric. Simmer 5 minutes or until thickened. Remove from pan; wipe pan clean with paper towels.

  • Return pan to medium-high heat; spoon 8 (1 1/2-tablespoon) mounds of batter into pan; flatten slightly to make pancakes. Pour one-third of remaining 1/2 cup canola oil around cakes. Cook 90 seconds on each side or until golden brown. Repeat procedure twice with remaining batter and oil. Top each pancake with 1 tablespoon relish.


Chauhan Ale & Masala House, Nashville, TN

Nutrition Facts

126 calories; fat 11.2g; saturated fat 1g; mono fat 6.7g; poly fat 3g; protein 2g; carbohydrates 6g; fiber 1g; iron 1mg; sodium 183mg; calcium 14mg.