Golden Lentil Pancakes With Spiced Coconut Chutney Recipe

About this recipe

Golden Lentil Pancakes with Spiced Coconut Chutney is a delightful Indian breakfast option that combines nutrition and flavor in every bite. These pancakes are made from protein-rich yellow moong dal and rice flour, creating a light yet satisfying base. Paired with a vibrant coconut chutney infused with aromatic curry leaves, mustard seeds, and green chilies, this dish balances hearty textures with refreshing zest. Preparing the pancakes is straightforward, and the chutney adds an exciting layer of complexity to the meal. Packed with 31 grams of protein and plenty of fiber, this breakfast keeps you energized and satiated throughout the morning. Whether you’re looking for a comforting start to your day or a unique way to enjoy traditional Indian flavors, this recipe is sure to impress. Serve these pancakes hot with freshly made chutney for a wholesome and nourishing start to your day.

Ingredients

• medium Chilli Green Long
• 1 piece Coconut
• 50 g Asafoetida Powder
• 20 g Turmeric Powder
• 1 kg Yellow Moong Dal
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 pack (500 g) Bhagyalakshmi Rice Flour

Instructions

1. 1. Rinse and soak the yellow moong dal in water for 2 hours, then drain and grind into a smooth batter.
2. 2. Mix the ground moong dal with rice flour, turmeric powder, asafoetida, and salt, adding water to achieve a pancake batter consistency.
3. 3. Heat a tablespoon of oil in a pan, add mustard seeds, curry leaves, and chopped green chilies, allowing them to splutter and become aromatic.
4. 4. Blend the grated coconut with the tempered spices, adding salt and water to make a smooth chutney.
5. 5. Heat a non-stick skillet, pour a ladle of the batter, and spread into a thin pancake; cook until golden on both sides.
6. 6. Repeat the pancake cooking process with the remaining batter, adding a small amount of oil as needed.
7. 7. Garnish the coconut chutney with finely chopped coriander leaves before serving.
8. 8. Serve the hot golden lentil pancakes alongside the spiced coconut chutney for a wholesome breakfast.

How to make Golden Lentil Pancakes With Spiced Coconut Chutney

1. Soak and grind the dal. Rinse and soak the yellow moong dal for 2 hours, then drain and grind it into a smooth batter. Mix in rice flour, turmeric powder, asafoetida, salt and enough water for a pancake consistency.
2. Make the coconut chutney. Heat a tablespoon of oil and let the mustard seeds, curry leaves and chopped green chillies splutter until aromatic. Blend the grated coconut with these tempered spices, salt and water into a smooth chutney.
3. Cook the pancakes. Heat a non-stick skillet, pour in a ladle of batter and spread it into a thin pancake, cooking until golden on both sides. Repeat with the remaining batter, adding a little oil as needed.
4. Garnish and serve. Garnish the coconut chutney with finely chopped coriander leaves, then serve the golden lentil pancakes hot from the skillet with the chutney alongside.

Frequently asked questions

Why is yellow moong dal used as the base for these pancakes?

Yellow moong dal is high in protein and creates a smooth, creamy batter that binds well for pancakes. Its mild flavor complements the spices and chutney without overpowering the dish, making it an ideal choice for a vegetarian breakfast.

How can I adjust the spice level in the coconut chutney?

To reduce spiciness, use fewer green chilies or deseed them before chopping. For a spicier chutney, add extra green chilies or include a pinch of red chili powder during the tempering process.

What texture should the pancakes have when cooked properly?

The golden lentil pancakes should be thin and slightly crispy on the edges while remaining soft and pliable in the center. If they feel too soft or sticky, they may need more cooking time or a slightly thicker batter consistency.

What is asafoetida powder, and can I substitute it?

Asafoetida powder, or hing, is a pungent spice often used in Indian cooking to enhance flavors and aid digestion. If unavailable, you can substitute it with a mix of garlic powder and onion powder, though the flavor won't be identical.

Can the pancakes and chutney be made ahead of time?

The chutney can be made ahead and stored in the refrigerator for up to two days, but the pancakes are best cooked fresh for optimal texture. If needed, you can refrigerate the batter and cook the pancakes just before serving.