Spiced Lentil And Coconut Pancakes Recipe

About this recipe

Fluffy lentil pancakes infused with warm spices and coconut, perfect for a nutritious and satisfying breakfast.

Ingredients

• 200 g Roasted Chana Dal
• 200 ml Coconut Milk
• 250g Green Chilli
• - Rice Flour
• - Coriander Powder
• - Cumin Seeds 100g
• 20 g Turmeric Powder
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Wash and soak the moong dal in water for 3-4 hours or overnight.
2. 2. Drain the soaked dal and blend it with 150 ml of water into a smooth batter.
3. 3. In a mixing bowl, combine the dal batter, rice flour, coconut milk, chopped green chili, cumin seeds, turmeric powder, salt, and fresh coriander leaves.
4. 4. Mix the batter thoroughly until it reaches a pancake-like consistency. Add a little water if necessary.
5. 5. Heat a non-stick pan over medium heat and lightly grease it with oil.
6. 6. Pour a ladleful of batter onto the pan and spread it into a small circle.
7. 7. Cook on one side for 2-3 minutes until bubbles form and the edges lift slightly.
8. 8. Flip the pancake carefully and cook the other side for another 2-3 minutes until golden brown.
9. 9. Repeat with the remaining batter, greasing the pan as needed.
10. 10. Serve the pancakes warm with a side of coconut chutney or tomato relish.