Spiced Mutton And Lentil Pancakes Recipe

About this recipe

Start your morning with these flavorful spiced mutton and lentil pancakes, a high-protein Indian breakfast option that's both hearty and nutritious. Made with protein-rich moong dal and savory, spiced minced mutton, these pancakes are perfect for keeping you fueled throughout the day. The batter is simple to prepare, and the pancakes are cooked to golden perfection in just minutes. With a crispy outside and a soft, flavorful inside, they're a delicious way to enjoy a wholesome meal. Serve them hot with a side of mint chutney or plain yogurt for a complete breakfast experience. Whether you're a busy professional or just looking for a satisfying morning meal, these pancakes are a great choice for a quick and delicious start to your day.

Ingredients

• 250 g Mutton
• 1 kg Yellow Moong Dal
• - Onion-250 Gms
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

1. 1. Soak the moong dal in water for 30 minutes and then drain it completely.
2. 2. Blend the soaked dal into a smooth batter using 100 ml water, ensuring a thick but pourable consistency.
3. 3. Heat 1 tablespoon of oil in a pan and sauté the cumin seeds until they crackle.
4. 4. Add the minced mutton, ginger-garlic paste, and chopped onions to the pan, cooking until the mutton is browned and cooked through.
5. 5. Stir in the turmeric powder, red chili powder, garam masala, and salt, mixing well to coat the mutton evenly.
6. 6. Finely chop the green chilies and coriander leaves, adding them to the mutton mixture for a fresh and spicy kick.
7. 7. Mix the cooked mutton into the moong dal batter, ensuring the ingredients are evenly distributed.
8. 8. Heat a non-stick pan and lightly grease it with a few drops of oil.
9. 9. Pour a ladleful of the batter onto the pan, spreading it into a thin pancake shape.
10. 10. Cook on medium heat until the edges turn golden brown, then flip and cook the other side until crisp.
11. 11. Repeat the process with the remaining batter, adding oil as needed between pancakes.
12. 12. Serve the spiced mutton and lentil pancakes hot with a side of mint chutney or plain yogurt.