Kadhai Vegetable Moong Dal Pancakes Recipe

About this recipe

Kadhai Vegetable Moong Dal Pancakes are a wholesome and flavorful Indian breakfast option, perfect for a family seeking a balanced and nutritious start to the day. These golden pancakes are made from protein-rich moong dal and a medley of vibrant vegetables, delicately spiced to achieve a medium heat level. Soft on the inside and slightly crisp outside, they pair wonderfully with cooling yogurt or chutney for a satisfying meal. Packed with fiber and essential nutrients, this dish is ideal for moderate activity levels and weight loss goals, offering a light yet filling breakfast option.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Onion
• 250 g Carrot
• 500 g Tomato - Hybrid
• 1 kg Bell Peppers
• 250g Green Chilli
• 200 ml Mustard Oil
• 50 g Asafoetida Powder
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the soaked moong dal thoroughly and grind it into a smooth batter using a blender. Add a little water if required to achieve a pouring consistency.
2. 2. Transfer the batter to a mixing bowl and add the chopped onions, bell peppers, grated carrot, chopped tomatoes, coriander, green chili, cumin seeds, turmeric powder, coriander powder, red chili powder, salt, and asafetida. Mix well to combine all ingredients.
3. 3. Heat a non-stick pan or tawa over medium heat and lightly grease it with oil. Pour a ladleful of batter onto the pan and spread it gently to form a small pancake.
4. 4. Cook the pancake on medium heat for 2-3 minutes until the edges start to lift and the bottom turns golden brown. Flip it carefully and cook the other side for another 2-3 minutes.
5. 5. Repeat the process with the remaining batter, adding a little oil to the pan as needed for each pancake.
6. 6. Serve the hot pancakes immediately with yogurt or green chutney for a flavorful, nutritious breakfast.