Wholesome South Indian Protein Pancakes Recipe

About this recipe

Wholesome South Indian Protein Pancakes are a nutritious and flavorful breakfast option designed for fitness enthusiasts. Packed with protein-rich lentils and spices, these savory pancakes are light yet satisfying, providing sustained energy for your day. With a crispy golden exterior and soft inside, they are seasoned with traditional South Indian flavors like curry leaves and asafoetida. Perfectly paired with a tangy coconut chutney or tomato relish, these pancakes are a wholesome start to your morning routine.

Ingredients

• 1 kg Yellow Moong Dal
• - Rice Flour
• - Coconut Oil
• 500 g Toor Dal
• 50 g Asafoetida Powder
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal and toor dal thoroughly and soak them in water for 4-6 hours or overnight.
2. 2. Drain the soaked dal and blend it into a smooth batter with minimal water, ensuring a thick consistency.
3. 3. Add rice flour, asafoetida, chopped green chilies, curry leaves, cumin seeds, turmeric powder, salt, and coriander leaves to the batter, mixing well.
4. 4. Heat a non-stick pan or griddle over medium heat and grease it lightly with coconut oil.
5. 5. Pour a ladleful of batter onto the pan and spread it evenly into a thin pancake; cook for 2-3 minutes until golden brown on one side.
6. 6. Flip the pancake carefully and cook the other side for another 2-3 minutes, adding a little coconut oil if needed.
7. 7. Repeat the process with the remaining batter to make more pancakes.
8. 8. Serve the pancakes hot with coconut chutney or a tangy tomato relish for a wholesome breakfast.