Golden Lentil Pancakes With Tomato Chutney Recipe

Name: Golden Lentil Pancakes with Tomato Chutney
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 kg Yellow Moong Dal; 1 pack (500 g) Bhagyalakshmi Rice Flour; 20 g Turmeric Powder; medium Chilli Green Long; 100 g Catch Ginger Paste; 100 g Popular Essentials Jeera (Cumin Seeds); 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised; 500 g Desi Tomato (Tamatar); 100 g Orika Big Mustard Seeds; 50 g Pluckk Organic Curry Leaves; 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil

Indian cuisine · 341 calories

About this recipe

Start your day with Golden Lentil Pancakes paired with a tangy Tomato Chutney, a perfect balance of taste and nutrition. These pancakes are made from yellow moong dal, a protein-rich lentil that delivers a satisfying crunch when cooked to golden perfection. The batter is infused with fresh turmeric, green chilies, and ginger for a vibrant flavor profile. Paired with a homemade tomato chutney seasoned with mustard seeds and curry leaves, this breakfast is a treat for your taste buds and your wellness goals. Easy to prepare in under an hour, this dish combines the textures of crispy pancakes with the rich tang of chutney, making it ideal for breakfast or brunch. Whether you're fueling up for a busy day or enjoying a leisurely morning, Golden Lentil Pancakes with Tomato Chutney is a wholesome, delicious choice.

Ingredients

1 kg Yellow Moong Dal
1 pack (500 g) Bhagyalakshmi Rice Flour
20 g Turmeric Powder
medium Chilli Green Long
100 g Catch Ginger Paste
100 g Popular Essentials Jeera (Cumin Seeds)
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
500 g Desi Tomato (Tamatar)
100 g Orika Big Mustard Seeds
50 g Pluckk Organic Curry Leaves
140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil

Instructions

1. Rinse the yellow moong dal thoroughly and soak it in water for 4 hours or overnight.
2. Drain the soaked lentils and grind them into a smooth batter with turmeric, green chilies, ginger paste, and water.
3. Mix rice flour and salt into the batter, ensuring a pancake-like consistency without lumps.
4. Heat a skillet on medium flame and lightly grease it with oil.
5. Pour a ladleful of batter onto the skillet and spread it evenly into a thin pancake.
6. Cook each pancake for 3-4 minutes on each side until golden and crispy, repeating with the remaining batter.
7. For the chutney, heat oil in a small pan and add mustard seeds until they splutter.
8. Add curry leaves and finely chopped tomatoes to the pan, cooking until softened and blended into a chutney-like texture.
9. Season the chutney with salt and stir well to combine flavors.
10. Serve the hot lentil pancakes with the tangy tomato chutney on the side.