Tandoori Masala Moong Pancake Recipe

About this recipe

Tandoori Masala Moong Pancakes are a delightful and nutritious spin on traditional Indian flavors. Packed with protein-rich moong dal and spiced with aromatic tandoori masala, these savory pancakes are perfect for a wholesome breakfast or light meal. The addition of fresh vegetables and yogurt creates a balanced dish while maintaining moderate spice levels that appeal to a united family. These golden pancakes are crisp on the outside and soft within, offering a satisfying and healthy start to your day.

Ingredients

• 1 kg Yellow Moong Dal
• 200 g Dahi
• 250 g Spinach
• 250 g Carrot
• 1 kg Bell Peppers
• - Tandoori Seasoning 50g
• - Olive Oil
• 1 box Baking Soda
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50 g Cumin Powder
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal thoroughly and soak it in water for 4-5 hours or overnight, then drain and grind into a smooth paste using a blender.
2. 2. In a mixing bowl, combine the moong dal paste, plain yogurt, spinach, carrot, bell peppers, tandoori masala, turmeric powder, cumin powder, red chili powder, salt, and baking soda. Mix well to form a batter.
3. 3. Heat a non-stick pan or skillet over medium heat and lightly grease it with olive oil.
4. 4. Pour a ladleful of batter onto the pan and spread it gently into a circular pancake shape. Cook for 2-3 minutes until golden brown on one side, then flip and cook for another 2-3 minutes.
5. 5. Repeat the process with the remaining batter, greasing the pan lightly between pancakes.
6. 6. Garnish the pancakes with chopped coriander leaves and serve hot with a side of mint chutney or plain yogurt.