Golden Lentil And Spinach Pancakes Recipe

About this recipe

Golden Lentil and Spinach Pancakes are a delightful twist on traditional Indian breakfast fare. Made with soaked yellow moong dal, fresh spinach, and a touch of rice flour, these pancakes are crisp and golden on the outside, yet tender and flavorful within. The addition of green chilies and ginger gives them a subtle spice, while cumin seeds add an earthy aroma. Serve them with a tangy coconut chutney to perfectly complement the savory flavors. Packed with 32 grams of protein per serving, this breakfast is both nourishing and satisfying, offering a great start to your day. The cooking process is straightforward, making it an enjoyable experience, and the dish is ideal for busy mornings or leisurely weekends. Whether you're seeking comfort or a health-conscious meal, these pancakes provide the perfect balance of taste and nutrition.

Ingredients

• 1 kg Yellow Moong Dal
• 1 Kg Spinach/Palak (Approx 1 Kg)
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• medium Chilli Green Long
• loose Ginger
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 120 g Khetika Coconut Chutney

Instructions

1. 1. Rinse and soak the yellow moong dal in water for 4 hours or overnight for best results.
2. 2. Drain the soaked dal and blend into a smooth batter with green chilies, ginger, and a little water.
3. 3. Add rice flour, cumin seeds, salt, and finely chopped spinach to the batter, mixing well.
4. 4. Heat a non-stick pan and drizzle a small amount of oil to grease the surface.
5. 5. Pour a ladleful of the batter onto the pan and spread it gently into a thin pancake shape.
6. 6. Cook each side for 2-3 minutes until golden and crisp, flipping carefully with a spatula.
7. 7. Repeat with the remaining batter, greasing the pan lightly between batches.
8. 8. Serve the hot lentil pancakes with tangy coconut chutney on the side for dipping.