Easy Indian Recipes

Bindaetuk

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SWEET PONGAL (CHAKARAI PONGAL)

Bindaetuk

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Bindaetuk

	4.0 Stars based on 165 Reviews
Author : saraney...	Published On : Aug 29, 2007
Preparation Time: 7 min	Recipe Type : Rices
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Rice

Description : Bindaetuk Recipe made easy, learn how to make Bindaetuk Recipes at home.

Recipe of Bindaetuk
Ingredient Name	Unit	Quantity

Green pepper chopped	cup	1/3
10 hours.	number
Baking soda	tsp	1/4
ea Scallions thinly sliced	number	2
Finely chopped onion	cup	1/3
Garlic clove -- peeled & mashed Wash and drain rice. Pick over mung beans; wash and drain. Place rice and beans in a bowl and cover wtih 5 cups of water. Let soak for	number	1
Glutinous rice	tbsp	2
Japanese soy sauce	tbsp	2
Minced scallion	tbsp	1
Mung-bean sprouts	cup	1
Rice vinegar	tbsp	2 1/2
Salt	tsp	1
Sesame oil	tsp	2
Sesame seeds -- toasted & lightly crushed	tbsp	1
soy sauce	tbsp	4
Sugar	tsp	1
Vegetable oil	cup	3/4
Whole mung beans	cup	1
Directions \| How to make Bindaetuk

Remove skins from beans by rubbing between your hands. Drain off floating skins now and then replacing water with fresh water until most all of the skins are removed and drained away. Drain off remaining water and blend rice and beans in a food processor until it becomes a thick paste. With machine running gradually add 3/4 cup water to mixture; blend in thoroughly. Blanch bean sprouts in boiling water for 2 minutes; drain. Squeeze out as much moisture as possible then stir sprouts into the batter along with the scallions green pepper onion baking soda sesame oil sesame seeds soy sauce and salt. Mix well. Have all cooking paraphernalia ready and at hand. You will need to have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or bowl with a small spoon a larger spoon to spread the batter the bowl of batter with a 1/3-cup measuring scoop/cup a metal spatula for turning the pancakes and a plate on which to place the finished dosas after they are cooked. Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3 cup of the mixture onto the center of the hot skillet. Use the large spoon to spread the batter in a spiral motion until the pancake is about 6-7 inches in diameter. Turn pancake after 2-3 minutes and cook another 2-3 minutes on the other side. Remove pancake to plate and repeat with remaining batter adding only enough additional oil to the skillet as needed to keep surface evenly greased. I found that about 1/2 to 3/4 teaspoon for each pancake was plenty but your mileage may vary. Dipping Sauce: Mix together all ingredients and serve with hot Bindaetuk. Adapted by Karen Mintzias from Madhur Jaffrey\'s \"World-of-the-East Vegetarian Cooking\"

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Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Bindaetuk

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