Spiced Moong Dal Pancakes With Coconut Chutney Recipe

About this recipe

Start your day with Spiced Moong Dal Pancakes served alongside a creamy Coconut Chutney. This Indian-inspired breakfast combines the earthy, nutty flavor of moong dal with the refreshing taste of coconut, creating a perfect balance of protein, carbs, and healthy fats. The pancakes are soft and golden, with a hint of spice from green chilies and cumin seeds. Paired with the tangy chutney made from fresh coconut, tamarind, and roasted chana dal, this meal is both vibrant and satisfying. Easy to prepare in just 35 minutes, it's an ideal choice for busy mornings. Packed with 37g of protein and 12g of fiber, this wholesome breakfast keeps you fueled for the day ahead—whether you're heading to work or enjoying a weekend brunch at home.

Ingredients

• Pcs Balaji Moong Dal
• 1 pack (200 g) Wow! Coco Fresh Grated Coconut
• 120 g Id Coconut Chutney
• medium Chilli Green Long
• 110 g Unpeeled Garlic Cloves
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 500 ml Oil (For Frying)
• 200 g Roasted Chana Dal
• 1 Kg Frozen Pink Guava Pulp
• - Onion-250 Gms
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash and soak the moong dal for 4-5 hours, then drain the water completely.
2. 2. Blend the soaked moong dal with green chilies, garlic, and water to create a smooth batter.
3. 3. Add rice flour, cumin seeds, and chopped coriander leaves to the batter, mixing well.
4. 4. Heat a non-stick pan and lightly grease it with vegetable oil using a brush or tissue.
5. 5. Pour a ladleful of batter onto the pan and spread it evenly into a thin pancake shape.
6. 6. Cook the pancake on medium heat for 2-3 minutes, then flip and cook the other side until golden brown.
7. 7. For the chutney, blend grated coconut, roasted chana dal, tamarind pulp, garlic, onion, and salt with a little water into a smooth paste.
8. 8. Adjust the consistency of the chutney by adding more water if needed, and transfer it to a serving bowl.
9. 9. Serve the hot pancakes with the fresh coconut chutney on the side.