Golden Millet And Lentil Pancakes Recipe

Indian cuisine · 451 calories

Golden Millet and Lentil Pancakes recipe

About this recipe

Golden Millet and Lentil Pancakes are the perfect fusion of health and flavor, ideal for an energizing breakfast. This Indian-inspired recipe combines millet flour and split yellow moong dal to create soft, fluffy pancakes brimming with protein and fiber. Enhanced with the warmth of turmeric, the zing of green chili, and the freshness of coriander, these pancakes are both satisfying and wholesome. They're quick to prepare, making them a fantastic option for busy mornings, and pair beautifully with tangy chutneys like mint or tomato. Packed with 32g of protein per serving, this dish is great for keeping you full and fueled for hours. Whether you're seeking comfort or a nutritious start to your day, these pancakes deliver on all fronts while bringing a touch of regional Indian flavor to your plate.

Ingredients

  • 1 pack (500 g) Daily Good Bajra/Pearl Millet Flour
  • 200 g Roasted Chana Dal
  • 100 g Coriander Leaves
  • 250g Green Chilli
  • loose Ginger
  • - Cumin Seeds / Jeera Seeds-250 Gms
  • 20 g Turmeric Powder
  • 100 g Salt
  • 1 kg Water Chestnuts
  • 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

  1. 1. Wash and soak the split yellow moong dal in water for 3 hours, then drain it well.
  2. 2. Grind the soaked moong dal with ginger, green chili, and water into a smooth batter.
  3. 3. In a mixing bowl, combine the moong dal batter with millet flour, turmeric powder, cumin seeds, chopped coriander leaves, and salt.
  4. 4. Gradually add water to the mixture and stir until it forms a thick but pourable batter.
  5. 5. Heat a flat pan or skillet and lightly grease it with cooking oil using a brush or spoon.
  6. 6. Pour a ladleful of batter onto the pan and spread it gently into a circular shape around 6 inches in diameter.
  7. 7. Cook on medium heat for 2-3 minutes until bubbles appear and the edges begin to lift slightly.
  8. 8. Flip the pancake carefully using a spatula and cook the other side for 2-3 minutes until golden brown.
  9. 9. Repeat the process for the remaining batter, greasing the pan lightly each time.
  10. 10. Serve the pancakes hot with a tangy tomato or mint chutney for added flavor.