Masala Rice And Lentil Pancakes Recipe

Indian cuisine · 524 calories

Masala Rice and Lentil Pancakes recipe

About this recipe

Start your day with the vibrant flavors of Masala Rice and Lentil Pancakes, a delicious Indian breakfast dish that's packed with protein and brimming with fresh spices. Made from soaked moong dal and rice, these golden pancakes are enhanced with turmeric, green chilies, and curry leaves for a colorful and aromatic treat. The batter is tempered with mustard seeds and Buknu spice blend, adding depth to every bite. Cooking these pancakes is an easy and satisfying process, perfect for intermediate home cooks looking to create a healthy yet indulgent morning meal. Pair them with your favorite chutney or dip to round out a breakfast that's both nourishing and comforting, ideal for fueling your busy day with sustained energy and flavor.

Ingredients

  • 1 kg Rice
  • 1 kg Yellow Moong Dal
  • 20 g Turmeric Powder
  • 50 g Pluckk Organic Curry Leaves
  • medium Chilli Green Long
  • - Rock Salt
  • 50 g X 3 Eastern Asafoetida Powder Combo
  • 200 g Whole Farm Premium Black Small Mustard Seeds
  • - Buknu | Ancient Herbal Spice Blend | Ayurvedic Digestive & Natural Tonic | Traditional North Indian Powder | Rare & Powerful
  • 500 G Preserved Dried Salted Black Beans
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Rinse the rice and moong dal thoroughly, then soak them in water for 6 hours or overnight.
  2. 2. Drain the soaked rice and dal, then grind them together into a smooth batter using a little water.
  3. 3. Add grated fresh turmeric, finely chopped green chilies, and a pinch of Eastern Asafoetida Powder Combo to the batter.
  4. 4. Heat vegetable oil in a small pan, then temper it with mustard seeds and curry leaves until aromatic.
  5. 5. Pour the tempered oil mixture into the batter and mix well; season with rock salt and Buknu spice blend.
  6. 6. Preheat a flat pan or tawa on medium heat and lightly grease it with vegetable oil.
  7. 7. Pour a ladleful of batter onto the pan, spreading it into a thin pancake using the back of the ladle.
  8. 8. Sprinkle a few preserved dried salted black beans on top of the pancake for added texture.
  9. 9. Cook the pancake for 3-4 minutes on one side until golden brown, then flip and cook the other side.
  10. 10. Repeat the process with the remaining batter to make more pancakes.
  11. 11. Stack the cooked pancakes on a plate and serve hot with your favorite chutney or dip.