Savory Moong Dal Pancakes With Mint Chutney Recipe

About this recipe

These protein-packed moong dal pancakes are lightly spiced and paired with refreshing mint chutney for a delightful snack. Perfectly crispy on the outside and tender inside, they’re a satisfying treat for any time of day.

Ingredients

• 100 g Salt
• - Rice Flour
• 100 g Jeera
• 250g Green Chilli
• - Coriander Powder
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 1pc Watermelon

Instructions

1. 1. Rinse and soak the moong dal for at least 4 hours, then drain and blend into a smooth batter using water.
2. 2. Mix the moong dal batter with rice flour, cumin seeds, chopped green chilies, coriander, and salt to form a pancake batter.
3. 3. Heat a non-stick pan and lightly grease it with oil to prevent sticking during cooking.
4. 4. Pour a ladle of batter onto the pan and spread it into a thin pancake using circular motions.
5. 5. Cook the pancake on medium heat until the edges turn golden and crisp, then flip and cook the other side.
6. 6. Repeat the process for the remaining batter, adding oil as needed for each pancake.
7. 7. Blend mint leaves, coriander leaves, lemon juice, garlic, salt, and water in a blender to make the chutney.
8. 8. Adjust the chutney consistency by adding more water if necessary, ensuring it’s smooth and spreadable.
9. 9. Serve the warm pancakes with a generous side of mint chutney for dipping.
10. 10. Garnish the dish with fresh coriander leaves for added flavor and presentation.