Golden Lentil Pancakes With Spiced Tomato Chutney Recipe

About this recipe

Crispy lentil pancakes paired with tangy spiced tomato chutney for a wholesome and protein-rich breakfast.

Ingredients

• 100 g Curry Leaves
• 250g Green Chilli
• - Baby Tomatoes
• - Tomato Ketchup
• - MASOOR DAL
• - Red Chilli Powder
• - Rice Flour
• - Coriander Powder
• 100 g Salt
• - Cumin Seeds / Jeera Seeds-250 Gms
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds
• 100 g Icing Sugar
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse the red lentils thoroughly and soak them in water for 2 hours.
2. 2. Blend the soaked lentils with green chilies, cumin seeds, and salt to form a smooth batter.
3. 3. Add rice flour to the batter and mix well, adjusting consistency with water.
4. 4. Heat a non-stick pan and spread a ladle of batter to make a thin pancake; cook until golden and flip to cook the other side.
5. 5. Chop the tomatoes finely and heat oil in a pan; add mustard seeds and curry leaves for tempering.
6. 6. Add the chopped tomatoes to the pan along with turmeric, red chili powder, and sugar.
7. 7. Cook the tomato chutney on medium heat until thickened and aromatic, stirring occasionally.
8. 8. Garnish the chutney with fresh coriander leaves and serve alongside the crispy lentil pancakes.