Golden Moong Dal Tikka Pancakes Recipe

About this recipe

Golden Moong Dal Tikka Pancakes are a wholesome and flavorful breakfast option inspired by Indian cuisine. These savory pancakes are made with a base of protein-rich moong dal, combined with aromatic spices and herbs for a delicious and nutritious start to your day. The batter, infused with the goodness of fresh coriander and warming spices like cumin and turmeric, is pan-fried to golden perfection. Served with a side of tangy mint yogurt chutney, these pancakes are light yet satisfying, making them ideal for a family breakfast. The recipe is balanced in flavors and crafted to suit a medium spice preference, perfect for a sedentary lifestyle with a focus on weight loss goals.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 g Dahi
• - Besan
• 100G Oleo
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse and soak the yellow moong dal in water for 4-5 hours or overnight, then drain and grind into a smooth batter using minimal water.
2. 2. In a mixing bowl, combine the moong dal batter with chopped onion, tomato, green chilies, coriander leaves, turmeric powder, cumin seeds, red chili powder, salt, yogurt, and gram flour. Mix well to form a thick batter.
3. 3. Heat a non-stick pan or skillet over medium heat and lightly grease it with vegetable oil.
4. 4. Pour a ladleful of batter onto the pan and spread it evenly into a pancake shape, about 6 inches in diameter. Cook for 2-3 minutes until the edges start to lift and the bottom turns golden brown.
5. 5. Flip the pancake and cook the other side for another 2-3 minutes until golden and cooked through. Repeat with the remaining batter.
6. 6. Serve the golden moong dal tikka pancakes hot with a side of mint yogurt chutney or any dip of your choice.