Golden Masoor Dal Pancakes With Spiced Coconut Chutney Recipe

Indian cuisine · 476 calories

Golden Masoor Dal Pancakes with Spiced Coconut Chutney recipe

About this recipe

Start your day with Golden Masoor Dal Pancakes, a protein-rich vegan breakfast inspired by Indian cuisine. These savory pancakes are made from blended split red lentils and rice flour, seasoned with aromatic turmeric, cumin, and green chili. Cooked to a golden-brown perfection, they are served alongside a creamy spiced coconut chutney, which combines grated coconut, coconut milk, and tamarind pulp, topped with a sizzling tempering of mustard seeds and curry leaves. These pancakes are not only delicious but also packed with 35g of plant-based protein, making them ideal for muscle recovery and sustained energy. Whether you're fueling up for a busy day or post-gym meal, this dish is vibrant, wholesome, and comforting. Perfect for those craving a hearty yet healthy breakfast.

Ingredients

  • - MASOOR DAL SPECIAL 500GM
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • medium Chilli Green Long
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 piece Coconut
  • 1 Kg Frozen Pink Guava Pulp
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the masoor dal thoroughly and soak it in water for 3 hours or overnight.
  2. 2. Drain the soaked lentils and blend them with turmeric, cumin, green chili, and water until smooth.
  3. 3. Transfer the lentil batter to a bowl, add rice flour, chopped coriander, and 1 tsp salt, mixing well until combined.
  4. 4. Heat a non-stick pan and lightly grease it with oil to prepare for cooking pancakes.
  5. 5. Pour a ladleful of batter onto the pan and spread it gently to form a thin pancake.
  6. 6. Cook each side for 2-3 minutes until golden brown, flipping carefully for even cooking.
  7. 7. For the chutney, blend grated coconut, coconut milk, tamarind pulp, and 0.5 tsp salt until smooth.
  8. 8. Heat oil in a small pan, add mustard seeds, curry leaves, and sauté until aromatic, then pour this seasoning into the chutney.
  9. 9. Serve the hot pancakes with the spiced coconut chutney on the side for dipping.