Spiced Moong Dal And Veggie Pancakes Recipe

About this recipe

Golden-brown savory pancakes made with ground moong dal and fresh vegetables, seasoned with aromatic Indian spices.

Ingredients

• 250 g Carrot
• 1 piece Yellow Bell Pepper
• 500 g Onion
• 250g Green Chilli
• loose Ginger
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 100 g Salt
• 200 ml Mustard Oil
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Wash and soak the split green moong dal for 4-6 hours or overnight, then drain the water.
2. 2. Grind the soaked dal into a smooth batter using a blender, adding 100 ml water gradually.
3. 3. Transfer the batter to a bowl and mix in the grated carrot, capsicum, onion, green chilies, and ginger.
4. 4. Add cumin powder, coriander powder, turmeric powder, and salt, and stir until well combined.
5. 5. Heat a non-stick pan or tawa over medium heat and lightly grease it with oil.
6. 6. Pour a ladleful of batter onto the pan and spread it into a thin, circular pancake.
7. 7. Drizzle a few drops of oil around the edges of the pancake and cook for 2-3 minutes until golden brown.
8. 8. Flip the pancake and cook the other side for another 2-3 minutes until fully cooked.
9. 9. Repeat the process with the remaining batter, greasing the pan with oil as needed.
10. 10. Garnish the pancakes with freshly chopped coriander leaves before serving.