Golden Moong Dal Pancakes With Spiced Coconut Chutney Recipe

About this recipe

Soft, protein-rich moong dal pancakes served with a tangy and spiced coconut chutney, perfect for a wholesome breakfast.

Ingredients

• 80 g Soya Chunks
• - Krunchillo Crispy Okra Chatpata Masala 50g
• - Fresh Tofu
• - MASOOR DAL
• NaN Kodo Millet
• 10 pcs Prawns
• 100 g Tamarind
• 100 g Quinoa
• - Frozen Mixed Vegetables
• 1 Kg Shinnuk / Clams (If Shellfish)
• 50 g Suhana Noor Mutton Korma Masala
• 500 g Moong Dal
• 250 g Spinach
• 180 g Button Mushroom
• 50 g Everest Chicken Masala
• 1 kg Basmati Rice
• 1 piece Coconut

Instructions

1. 1. Rinse the moong dal thoroughly and soak it in water for 2 hours.
2. 2. Drain the soaked dal and blend it with ginger, green chilies, turmeric, and salt into a smooth batter.
3. 3. Add rice flour to the batter and mix until well combined. Adjust the consistency with a little water.
4. 4. Heat a non-stick pan and grease it lightly with oil. Pour a ladle of batter and spread it into a thin pancake.
5. 5. Cook the pancake on medium heat until golden brown on one side, then flip and cook the other side.
6. 6. Repeat the process with the remaining batter to make more pancakes.
7. 7. For the chutney, blend grated coconut, tamarind pulp, roasted chana dal, and salt with a little water to form a smooth paste.
8. 8. Heat 1 tablespoon of oil in a small pan, add mustard seeds and curry leaves, and let them splutter.
9. 9. Pour the tempered mixture over the coconut chutney and mix well.
10. 10. Serve the warm moong dal pancakes with the spiced coconut chutney on the side.