Spiced Lentil And Vegetable Pancakes Recipe

About this recipe

Spiced Lentil and Vegetable Pancakes are a delightful high-protein lunch option that combines traditional Indian flavors with modern convenience. Made using moong dal and rice flour, these savory pancakes are infused with spices like turmeric, cumin, and green chilies, creating a rich and aromatic dish. Mixed vegetables are added for texture and nutritional variety, while coriander leaves provide a fresh herbal touch. Perfectly cooked on a non-stick pan, these pancakes are golden and crispy on the outside while soft and flavorful inside. With 48g of protein and 22g of fiber per serving, they make an excellent choice for a post-workout meal or a hearty midday indulgence. Quick to prepare and easy to master, these pancakes are perfect for busy weekdays or relaxed weekend lunches. Pair them with a tangy chutney or enjoy them as-is for a wholesome, satisfying experience.

Ingredients

• 1 kg Yellow Moong Dal
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Frozen Mixed Vegetables
• 20 g Turmeric Powder
• - Ginger Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Mix Seeds
• 25 g Whole Black Pepper
• 500 ml Oil (For Frying)
• - MF GARLIC CLOVES 100GM
• - Onion-250 Gms

Instructions

1. 1. Rinse and soak the split yellow moong dal in water for at least 4 hours, then drain it.
2. 2. Blend the soaked dal into a smooth batter using 150 ml of water, ensuring there are no lumps.
3. 3. Add rice flour to the dal batter and mix thoroughly to create a smooth and thick consistency.
4. 4. Finely chop the green chilies and coriander leaves, and grate the fresh turmeric.
5. 5. In a mixing bowl, combine the dal batter with frozen mixed vegetables, chopped green chilies, coriander leaves, grated turmeric, cumin seeds, ginger powder, and Suhaana Dal Makhani Spice Mix.
6. 6. Season the batter with salt and black pepper, mixing well to evenly incorporate the spices.
7. 7. Heat a non-stick pan on medium heat and lightly grease it with vegetable oil.
8. 8. Pour a ladleful of batter onto the pan and spread it into a thin circle, similar to a pancake or dosa.
9. 9. Cook the pancake on medium heat until the bottom turns golden brown and edges begin to crisp, about 2-3 minutes.
10. 10. Flip the pancake carefully and cook the other side for another 2-3 minutes until fully cooked.
11. 11. Repeat the process with the remaining batter, greasing the pan lightly for each pancake.
12. 12. Serve the pancakes hot, garnished with additional chopped coriander leaves if desired.