Golden Moong Dal Pancakes With Spiced Tomato Chutney Recipe

About this recipe

Savory protein-packed pancakes made with creamy moong dal batter, paired with a tangy and mildly spiced tomato chutney.

Ingredients

• 50 g Everest Chicken Masala
• 1 kg Basmati Rice
• - Fresh Tofu
• 500 g Moong Dal
• NaN Kodo Millet
• - AMUL PANEER 200GM
• 10 pcs Prawns
• 1 Kg Shinnuk / Clams (If Shellfish)
• 500 g Desi Tomato

Instructions

1. 1. Wash and soak the moong dal in water for 2 hours, then drain and blend into a smooth batter with green chili, ginger, and water.
2. 2. Add rice flour, cumin seeds, turmeric powder, and salt to the batter, mixing well to create a thick pancake consistency.
3. 3. Heat a non-stick pan, lightly grease with oil, and pour a ladleful of batter to spread into a pancake shape.
4. 4. Cook each pancake on medium heat for 2-3 minutes per side until golden and crispy, then set aside.
5. 5. Finely chop the tomatoes, onions, and coriander leaves for the chutney preparation.
6. 6. Heat oil in a pan, sauté onions until translucent, then add chopped tomatoes and cook until softened.
7. 7. Season the chutney with salt, turmeric powder, red chili powder, and cook until the oil separates from the mixture.
8. 8. Garnish the chutney with fresh coriander leaves and serve alongside the moong dal pancakes.