Golden Moong Dal Pancake Stack With Nutty Chutney Recipe

About this recipe

A hearty stack of protein-rich moong dal pancakes paired with a creamy coconut and almond chutney for a flavorful breakfast.

Ingredients

• - Rice Flour
• 200 ml Coconut Milk
• 100 g Almonds
• - Coriander Powder
• 250g Green Chilli
• 100 g Jeera
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse and soak the split green moong dal in water for at least 3 hours, then drain well.
2. 2. Blend the soaked moong dal with grated ginger, green chilies, and a little water to make a smooth batter.
3. 3. Add rice flour, cumin seeds, and salt to the batter, mixing thoroughly to ensure an even consistency.
4. 4. Heat a non-stick pan and lightly grease it with vegetable oil using a brush or paper towel.
5. 5. Pour a ladleful of batter onto the pan, spreading it evenly to form a thin pancake. Cook until golden brown on both sides.
6. 6. Repeat the process for the remaining batter to create a stack of pancakes, keeping cooked pancakes warm.
7. 7. To prepare the chutney, blend almonds, coconut milk, coriander leaves, green chilies, and salt until smooth.
8. 8. Adjust the consistency of the chutney by adding water if it is too thick, then transfer it to a serving bowl.
9. 9. Plate the pancakes in a stack and drizzle the nutty chutney generously over the top.
10. 10. Garnish with fresh coriander leaves and serve warm for a wholesome breakfast.