Savory Tawa Moong Dal Pancakes Recipe

About this recipe

Savory Tawa Moong Dal Pancakes are a delicious and healthy Indian breakfast option, perfect for weight-conscious eaters. Made with soaked and blended moong dal, these protein-rich pancakes are infused with a balanced mix of spices and fresh herbs to create a flavorful yet light dish. Cooked on a tawa, they are golden and crisp on the outside while staying tender inside. Served with a side of tangy chutney or refreshing yogurt, they offer a wholesome start to your day for the entire family.

Ingredients

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

Instructions

1. 1. Rinse the moong dal thoroughly under running water and soak it in room-temperature water for 3-4 hours until softened.
2. 2. Drain the soaked dal and blend it into a smooth batter using a blender, adding a little water if needed for consistency.
3. 3. Transfer the batter to a bowl and mix in finely chopped green chilies, tomato, coriander leaves, yogurt, turmeric powder, cumin seeds, ground coriander, red chili powder, and salt.
4. 4. Heat a tawa or flat pan over medium heat and lightly grease it with vegetable oil.
5. 5. Pour a ladleful of the batter onto the tawa, spreading it evenly into a round pancake shape about 6-7 inches in diameter.
6. 6. Cook the pancake for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2 minutes.
7. 7. Repeat the process for the remaining batter, greasing the tawa as needed to prevent sticking.
8. 8. Serve the hot pancakes immediately with mint chutney, tomato ketchup, or plain yogurt as a side.