Masala Oats And Moong Dal Pancake Recipe

About this recipe

Masala Oats and Moong Dal Pancakes are a nutritious and hearty breakfast option packed with fiber, protein, and balanced spices. This dish combines ground moong dal and oats with a medley of Indian spices like cumin and turmeric to create flavorful pancakes that are crisp on the outside and soft on the inside. Paired with a refreshing mint yogurt dip, it’s perfect for an active lifestyle and weight loss goals, keeping you energized and satisfied throughout the day.

Ingredients

• 100 g Oats Jumbo
• 200 g Dahi
• - Mint Leaf
• 200 ml Mustard Oil
• 1 kg Yellow Moong Dal
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Soak the moong dal in water for 4 hours, then drain and blend into a smooth paste using minimal water.
2. 2. Dry roast the rolled oats in a pan until aromatic, then grind them into a fine powder.
3. 3. Combine the moong dal paste, ground oats, coriander leaves, green chili, cumin seeds, turmeric powder, red chili powder, and salt in a bowl to form a batter. Add a little water if needed for a pancake consistency.
4. 4. Heat a non-stick pan and lightly grease it with oil. Pour a ladle of batter onto the pan and spread it into a round pancake. Cook on medium heat until golden brown on both sides.
5. 5. Mix the yogurt with chopped mint leaves and a pinch of salt to make a dip.
6. 6. Serve the pancakes hot with the mint yogurt dip.