Fluffy Moong Dal Pancakes With Spiced Coconut Chutney Recipe

About this recipe

Soft, protein-packed pancakes made with soaked moong dal paired with a creamy, fragrant coconut chutney to kickstart your day with flavor and nutrition.

Ingredients

• 1 piece Coconut
• 250g Green Chilli
• 100 g Coriander Leaves
• loose Ginger
• 100 g Jeera
• 200 ml Mustard Oil
• 100 g Salt
• 1pc Watermelon
• 100 g Curry Leaves
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse and soak the moong dal in water for 4 hours, then drain it completely.
2. 2. Blend the soaked dal with green chilies, ginger, cumin seeds, and water to form a smooth batter.
3. 3. Heat a non-stick pan and grease it lightly with oil before pouring a ladleful of batter to form a pancake.
4. 4. Cook the pancake on medium heat until golden brown on one side, then flip and cook the other side.
5. 5. For the chutney, blend fresh coconut, coriander leaves, green chilies, ginger, and a pinch of salt into a smooth paste.
6. 6. Heat oil in a pan, add mustard seeds, curry leaves, and let them splutter before mixing with the chutney.
7. 7. Serve the pancakes hot with the spiced coconut chutney on the side for dipping.