Fluffy Moong Dal Pancakes With Tamarind Chutney Recipe

About this recipe

Soft and savory pancakes made with moong dal, paired with a tangy tamarind chutney for a perfect breakfast treat.

Ingredients

• 100 g Jeera
• 250g Green Chilli
• loose Ginger
• 100 g Coriander Leaves
• - Rice Flour
• 100 g Salt
• 200 ml Mustard Oil
• 500 g Jaggery
• - Red Chilli
• 50 g Asafoetida Powder
• 1pc Watermelon

Instructions

1. 1. Soak the split yellow moong dal in water for 4-5 hours or overnight.
2. 2. Drain the soaked dal and blend it into a smooth paste using fresh water.
3. 3. Add cumin seeds, green chili, ginger, coriander leaves, and salt to the dal batter.
4. 4. Mix in rice flour to the batter for added texture and consistency.
5. 5. Heat a non-stick pan and lightly grease it with oil.
6. 6. Pour a ladleful of batter onto the pan and spread it evenly to form a pancake.
7. 7. Cook the pancake on medium heat until golden brown on both sides.
8. 8. Repeat the process for the remaining batter to make more pancakes.
9. 9. For the chutney, mix tamarind pulp, jaggery, red chili powder, and asafoetida in a pan.
10. 10. Add water to the mixture and simmer it over low heat until thickened.
11. 11. Serve the pancakes hot with the tangy tamarind chutney on the side.