Spiced Moong Dal Pancakes With Mint Chutney Recipe

About this recipe

A protein-packed breakfast featuring savory moong dal pancakes, enhanced with spices and served alongside a refreshing mint chutney. Perfect for a nourishing start to your day!

Ingredients

• 1 Bunch Mint Leaves
• 500 g Moong Dal
• 250g Green Chilli
• 250 ml Lemon Juice Concentrate
• - Rice Flour
• - Cumin Seeds / Jeera Seeds-250 Gms
• - Coriander Powder
• 100 g Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse and soak the moong dal in water for 2 hours, then drain and blend into a smooth paste.
2. 2. Add rice flour, salt, cumin seeds, and finely chopped green chilies to the dal paste, mixing well to form a batter.
3. 3. Heat a non-stick pan and lightly grease it with vegetable oil using a brush or spoon.
4. 4. Pour a ladle of batter onto the pan and spread it evenly into a thin pancake shape.
5. 5. Cook on medium heat until bubbles form and the bottom turns golden brown, then flip and cook the other side.
6. 6. Repeat with the remaining batter, greasing the pan lightly before each pancake.
7. 7. For the chutney, blend mint leaves, coriander leaves, lemon juice, green chili, salt, and water to a smooth consistency.
8. 8. Adjust the chutney's thickness by adding more water if required and taste for seasoning.
9. 9. Serve the hot moong dal pancakes with the mint chutney on the side.