Zesty Moong Dal Pancakes With Tomato Chutney Recipe

About this recipe

Light and crispy moong dal pancakes paired with tangy tomato chutney for a flavorful, protein-packed breakfast.

Ingredients

• - Rice Flour
• 100 g Jeera
• 250g Green Chilli
• - Coriander Powder
• - Baby Tomatoes
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• - Red Chilli
• 20 g Turmeric Powder
• 100G Oleo
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Soak the moong dal in water for 4 hours or overnight for easier blending.
2. 2. Drain the moong dal and blend it with green chilies, turmeric, and water to create a smooth batter.
3. 3. Mix rice flour into the batter along with cumin seeds, chopped coriander, and salt.
4. 4. Heat a non-stick pan and spread a ladle of batter thinly to form a pancake.
5. 5. Cook each pancake for 2-3 minutes on one side, then flip and cook until golden brown.
6. 6. For the chutney, heat oil in a pan and add mustard seeds and curry leaves to temper.
7. 7. Add finely chopped tomatoes, red chili powder, and salt, then cook until the chutney thickens.
8. 8. Serve the crispy pancakes hot with the tangy tomato chutney on the side.