Golden Moong Dal Pancakes With Fresh Herb Chutney Recipe

About this recipe

Start your day with Golden Moong Dal Pancakes, a delightful Indian breakfast that's both nutritious and flavorful. Made with protein-rich yellow moong dal and rice flour, these savory pancakes are spiced to perfection with turmeric, cumin, and ginger. Each bite is a blend of crispy edges and soft, fluffy insides. Pair it with a vibrant herb chutney made from fresh coriander, mint, and lemon for a refreshing twist. This quick-to-make dish is ideal for busy mornings, offering 38g of protein and a satisfying 940 calories per serving. Whether you're looking to fuel your day or indulge in comfort food, these pancakes check all the boxes for taste, convenience, and health.

Ingredients

• 1 kg Yellow Moong Dal
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• loose Ginger
• 110 g Unpeeled Garlic Cloves
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 1 Bunch Mint Leaves (Pudina)
• 250 ml Keya Lemon Juice

Instructions

1. 1. Rinse the yellow moong dal thoroughly and soak it in water for 4-6 hours or overnight.
2. 2. Drain the soaked dal and blend it with green chilies, ginger, garlic, and water until smooth.
3. 3. Add rice flour, turmeric powder, cumin seeds, and salt to the dal batter, mixing well.
4. 4. Heat a non-stick pan and drizzle a little cooking oil over it.
5. 5. Pour a ladleful of batter onto the pan and spread it to form a thin pancake.
6. 6. Cook the pancake on medium heat for 2-3 minutes until golden brown, then flip and cook the other side.
7. 7. Repeat the process with the remaining batter to make more pancakes.
8. 8. For the chutney, blend fresh coriander, mint leaves, lemon juice, a pinch of salt, and a little water until smooth.
9. 9. Serve the pancakes warm with the fresh herb chutney on the side.