Spiced Vegetable And Lentil Pancakes Recipe

Indian cuisine · 506 calories

Spiced Vegetable and Lentil Pancakes recipe

About this recipe

Start your day with Spiced Vegetable and Lentil Pancakes, a nutritious and flavorful Indian breakfast. These pancakes are crafted using protein-rich moong dal, rice flour, and a medley of fresh vegetables like carrots, beans, and peas. Lightly spiced with turmeric and cumin, they’re perfect for boosting your energy in the morning. The batter is easy to prepare and infused with aromatic sautéed vegetables, making every bite deliciously wholesome. With just a few steps and 40 minutes, you can create a satisfying meal that pairs beautifully with chutney or yogurt. Packed with 37g protein and rich in fiber, these pancakes are ideal for family breakfasts or post-workout meals. Give them a try and enjoy a healthy start to your day!

Ingredients

  • 1 kg Yellow Moong Dal
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • - Frozen Mixed Vegetables
  • - Onion-250 Gms
  • 110 g Unpeeled Garlic Cloves
  • medium Chilli Green Long
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 250 ml Keya Lemon Juice
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil

Instructions

  1. 1. Wash and soak the split yellow moong dal for 3 hours, then drain the water.
  2. 2. Blend the soaked dal with water until it forms a smooth batter, adding rice flour for consistency.
  3. 3. Chop the mixed vegetables, onion, garlic, and green chili finely and set them aside.
  4. 4. Heat a tablespoon of oil in a pan and sauté cumin seeds, garlic, and green chili until aromatic.
  5. 5. Add the chopped vegetables to the pan along with turmeric powder, salt, and black pepper. Cook for 5 minutes.
  6. 6. Mix the sautéed vegetables into the lentil batter along with chopped coriander leaves and lemon juice.
  7. 7. Heat a non-stick pan with a small amount of oil. Pour a ladleful of batter and spread it evenly into a pancake shape.
  8. 8. Cook the pancake on medium heat for 2-3 minutes on each side until golden brown.
  9. 9. Repeat the process for the remaining batter to make more pancakes.
  10. 10. Serve hot with a side of chutney or yogurt for a complete meal.