Protein Packed Moong Dal Pancakes With Spiced Tomato Chutney Recipe

Indian cuisine · 440 calories

Protein Packed Moong Dal Pancakes with Spiced Tomato Chutney recipe

About this recipe

Start your day with a healthy twist on traditional Indian flavors with protein-packed moong dal pancakes, served alongside a tangy spiced tomato chutney. These golden pancakes are made from soaked and ground moong dal combined with rice flour, yielding a perfectly fluffy texture and a high-protein punch. The chutney, bursting with the tanginess of fresh tomatoes and aromatic spices, adds a vibrant contrast to the savory pancakes. This dish is quick and easy to prepare, making it ideal for busy mornings. Packed with essential nutrients, it delivers 45g of protein per serving, helping you meet your fitness goals while indulging in the comforting tastes of Telangana cuisine. Perfect for a hearty breakfast or brunch, this combination satisfies both your taste buds and nutritional needs, ensuring a great start to your day.

Ingredients

  • 1 kg Yellow Moong Dal
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 20 g Turmeric Powder
  • medium Chilli Green Long
  • loose Ginger
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 500 g Desi Tomato (Tamatar)
  • 100 g Mix Seeds
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves

Instructions

  1. 1. Soak the moong dal in water for 4 hours, then drain and grind into a smooth batter with ginger, green chilies, and fresh turmeric.
  2. 2. Mix rice flour into the batter along with salt to form a thick pancake consistency.
  3. 3. Heat a non-stick pan and lightly grease with oil, then pour a ladle of batter and spread into a thin pancake.
  4. 4. Cook the pancake for 2-3 minutes on each side until golden and set, then repeat for the remaining batter.
  5. 5. For the chutney, finely chop the tomatoes and sauté them in oil along with mustard seeds, curry leaves, and Suhana Dal Makhani Spice Mix.
  6. 6. Cook the tomatoes until soft and pulpy, then mash them lightly to form a chunky chutney.
  7. 7. Garnish the chutney with freshly chopped coriander leaves and remove from heat.
  8. 8. Serve the hot pancakes with a generous dollop of spiced tomato chutney on the side.