Masala Veggie Moonglet Pancakes Recipe

About this recipe

Masala Veggie Moonglet Pancakes are a savory, protein-packed breakfast option bursting with Indian flavors, perfect for a wholesome start to the day. Made with moong dal batter and a mix of finely chopped vegetables, these pancakes are spiced with aromatic seasonings like cumin, coriander, and chili powder for a balanced medium spice level. Lightly crisp on the outside and soft on the inside, they make a nutritious, fiber-rich dish suitable for a sedentary lifestyle and weight-loss goals. Serve them warm with green chutney or yogurt for a complete, satisfying meal.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Capsicum Green
• 250 g Carrot
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• - Coriander Powder
• - Red Chilli Powder
• 1 box Baking Soda
• 100 g Salt
• 200 ml Mustard Oil
• medium Chilli Green Long
• 100 g Jeera
• 20 g Turmeric Powder

Instructions

1. 1. Wash the yellow moong dal thoroughly and soak it in water for 3 hours, then drain the water.
2. 2. Blend the soaked moong dal into a smooth batter using a blender, adding just enough water to achieve a thick consistency.
3. 3. Transfer the batter to a mixing bowl and add chopped bell peppers, grated carrot, chopped tomatoes, coriander leaves, green chili, cumin seeds, coriander powder, turmeric powder, chili powder, baking soda, and salt. Mix well to combine.
4. 4. Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
5. 5. Pour a ladleful of the batter onto the pan and spread it gently into a round pancake shape, about 1/4 inch thick.
6. 6. Cook the pancake on medium heat for 2-3 minutes on one side, then flip and cook the other side for another 2-3 minutes until lightly golden and cooked through.
7. 7. Repeat the process with the remaining batter, greasing the pan as needed.
8. 8. Serve the Masala Veggie Moonglet Pancakes warm with green chutney or a side of yogurt.