Creamy Moong Dal Pancakes With Nutty Coconut Chutney Recipe

About this recipe

Fluffy moong dal pancakes paired with a rich coconut chutney for a hearty and satisfying breakfast. Packed with protein and bursting with flavor.

Ingredients

• - Rice Flour
• 400 g Curd
• 250g Green Chilli
• 100 g Jeera
• - Grated Coconut
• 100 g Coriander Leaves
• 500g Good Life Raw Peanuts 500 G
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 200 ml Mustard Oil
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse and soak the split yellow moong dal in water for 4 hours or overnight.
2. 2. Drain the soaked dal and blend it into a smooth batter with green chilies, rice flour, and curd.
3. 3. Add cumin seeds and salt to the batter, then mix thoroughly to combine.
4. 4. Heat a non-stick pan and grease it lightly with oil before pouring a ladle of the batter.
5. 5. Spread the batter into a medium-sized pancake and cook on medium heat until golden on both sides.
6. 6. For the chutney, blend grated coconut, roasted peanuts, and coriander leaves with water and salt.
7. 7. Heat oil in a small pan, then temper mustard seeds and curry leaves for the chutney topping.
8. 8. Combine the tempered mixture with the blended chutney and mix well.
9. 9. Serve the pancakes on a plate and pair them with freshly prepared coconut chutney.