Golden Lentil Pancakes With Spiced Coconut Chutney Recipe

About this recipe

Golden Lentil Pancakes with Spiced Coconut Chutney is a wholesome and vibrant South Indian breakfast that’s both nourishing and delicious. These crispy pancakes are made from protein-packed moong dal, blended with rice flour and aromatic spices like cumin and turmeric. Paired with a creamy coconut chutney, spiced with green chilies, ginger, and coriander, this dish is bursting with flavor and texture. Perfect for busy mornings, these pancakes are quick to whip up and offer a balanced combination of proteins, carbs, and healthy fats that keep you energized throughout the day. Whether you’re looking for comfort food or a fresh start to your morning, this dish delivers the perfect blend of taste and nutrition.

Ingredients

• 1 kg Yellow Moong Dal
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 piece Coconut
• medium Chilli Green Long
• loose Ginger
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 20 g Turmeric Powder
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• - White Pepper

Instructions

1. 1. Rinse the split yellow moong dal thoroughly and soak it in water for 4 hours.
2. 2. Drain the moong dal and blend it into a smooth batter using water as needed.
3. 3. Add rice flour, turmeric powder, cumin seeds, and salt to the batter, mixing well.
4. 4. Heat a non-stick pan with a small amount of cooking oil over medium heat.
5. 5. Pour a ladle of batter onto the pan, spreading it evenly to form a thin pancake.
6. 6. Cook the pancake for 2-3 minutes on each side until golden and crispy.
7. 7. For the chutney, blend grated coconut, green chilies, ginger, and coriander leaves with coconut milk.
8. 8. Season the chutney with white pepper and salt, adjusting to taste.
9. 9. Serve the pancakes warm with the spiced coconut chutney on the side.