Fluffy Moong Dal Pancakes With Mint-Coriander Chutney Recipe

About this recipe

Soft, savory moong dal pancakes paired with a refreshing mint-coriander chutney, perfect for a protein-packed start to your day.

Ingredients

• - Rice Flour
• - Coriander Powder
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Salt
• 1pc Watermelon
• 250 ml Lemon Juice Concentrate

Instructions

1. 1. Rinse and soak the moong dal in water for 4-5 hours or overnight.
2. 2. Drain the soaked dal and blend it into a smooth batter with water in a mixer.
3. 3. Add rice flour, turmeric powder, salt, and cumin seeds to the batter, mixing thoroughly.
4. 4. Heat a non-stick pan and lightly grease it with vegetable oil using a brush or spatula.
5. 5. Pour a ladle of batter onto the pan and spread it evenly to form a pancake.
6. 6. Cook the pancake on medium heat for 2-3 minutes until bubbles appear on the surface.
7. 7. Flip the pancake carefully and cook the other side until golden brown, about 2 minutes.
8. 8. Repeat the process with the remaining batter, greasing the pan as needed.
9. 9. For the chutney, grind mint leaves, coriander leaves, green chilies, salt, and lemon juice into a smooth mixture.
10. 10. Adjust the consistency of the chutney by adding a little water if needed.
11. 11. Serve the pancakes hot with the freshly prepared mint-coriander chutney on the side.