Crispy Moong Dal And Spinach Pancakes Recipe

About this recipe

Delightfully crispy pancakes made with moong dal and fresh spinach, infused with aromatic spices for a nutritious snack.

Ingredients

• 500G Loose Besan
• - Rice Flour
• 100 g Jeera
• 250g Green Chilli
• 300 g Ginger Paste
• 20 g Turmeric Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse and soak the moong dal in water for 3 hours, then drain and blend into a smooth paste.
2. 2. Chop the spinach finely and add it to the moong dal paste along with chickpea flour and rice flour.
3. 3. Mix in cumin seeds, finely chopped green chilies, ginger paste, turmeric powder, and salt.
4. 4. Gradually add water to the mixture, stirring until you form a thick, pourable batter.
5. 5. Heat a non-stick pan and grease it lightly with a few drops of vegetable oil.
6. 6. Pour a ladleful of batter onto the pan and spread it evenly to form a pancake.
7. 7. Cook on medium heat for 2-3 minutes until the edges start to crisp and turn golden brown.
8. 8. Flip the pancake carefully and cook the other side for another 2 minutes.
9. 9. Repeat the process with the remaining batter, adding oil as needed for greasing.
10. 10. Serve warm with spicy mint chutney or tangy tamarind sauce for dipping.