Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
40 Mins
Total Time
2 Hours 30 Mins
Serves 12 (serving size: 2 cakes and 2 tablespoons relish)

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Ratings & Reviews

Not worth the time

April 26, 2015
I spent the time to create this recipe and it was not enjoyed by my family. the mushroom relish was delicious but the cakes were heavy and tasteless

Delicious & worth the time

March 27, 2015
These were really good. Knowing the prep work involved, we made them on a weekend. We didn't even end up using as much oil for frying and they were great. Made a meal out of them, rather than an appetizer. Just wished there was a little more mushroom to go around!