Golden Lentil Pancakes With Spiced Coconut Chutney Recipe

Indian cuisine · 319 calories

About this recipe

Golden Lentil Pancakes with Spiced Coconut Chutney is a delightful South Indian-inspired breakfast. Made with protein-rich yellow lentils and rice flour, these pancakes are light, fluffy, and golden brown. Paired with a creamy chutney made from fresh coconut, turmeric, and ginger, it offers a balance of flavors—earthy, mildly spicy, and aromatic. Cooking these pancakes is a simple yet rewarding experience, as the batter spreads easily and crisps to perfection. The chutney's tangy notes harmonize beautifully, providing a refreshing contrast. This dish nourishes with 28g of protein and wholesome ingredients, making it perfect for a satisfying start to your day. Serve hot for an energizing breakfast that’s sure to become a favorite!

Ingredients

  • 1 kg Yellow Moong Dal
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 500 g Onion
  • medium Chilli Green Long
  • 50 g Pluckk Organic Curry Leaves
  • 50 g X 3 Eastern Asafoetida Powder Combo
  • 200 g Whole Farm Premium Black Small Mustard Seeds
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 piece Coconut
  • 20 g Turmeric Powder
  • - Ginger Powder
  • 180 g Vinegar

Instructions

  1. 1. Rinse and soak yellow lentils in water for 2 hours, then drain and grind into a smooth batter using a blender.
  2. 2. Mix the lentil batter with rice flour, finely chopped onion, green chili, curry leaves, and asafoetida powder.
  3. 3. Add salt and enough water to make a pourable pancake batter consistency, stirring well to combine.
  4. 4. Heat a skillet and drizzle a few drops of cooking oil, then spread a ladle of batter into a thin pancake.
  5. 5. Cook the pancake for 2-3 minutes on one side until golden brown, then flip and cook the other side for 1-2 minutes.
  6. 6. Repeat the process to make more pancakes, adding oil to the skillet as needed.
  7. 7. For the chutney, blend grated coconut, fresh turmeric, ginger powder, vinegar, and a pinch of salt into a smooth paste with water.
  8. 8. Heat oil in a pan, add mustard seeds, and let them splutter before adding the chutney mixture to temper it.
  9. 9. Stir the chutney on low heat for 2-3 minutes until aromatic, then turn off the heat and let it cool slightly.
  10. 10. Serve the golden lentil pancakes hot with the spiced coconut chutney on the side for dipping.