Tangy Masala Lentil Pancakes Recipe

About this recipe

Tangy Masala Lentil Pancakes are a delightful and nutritious breakfast option packed with protein and fiber. These savory pancakes are made with a blend of lentils, rice, and aromatic Indian spices, balanced with a tangy hint of yogurt and a touch of green chilies for moderate heat. Perfectly crisp on the outside and soft on the inside, these pancakes are complemented with a side of cooling mint or coriander chutney. Ideal for active mornings, this dish provides the energy and nutrients you need to start your day right while supporting your weight-loss goals.

Ingredients

• 500 g Urad Dal
• 1 kg Rice
• 200 g Dahi
• medium Chilli Green Long
• loose Ginger
• 50 g Black Pepper Powder
• 100G Oleo
• - Green Chutney
• 1 kg Yellow Moong Dal
• 50 g Asafoetida Powder
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal, urad dal, and rice thoroughly, then soak them in water for 4 hours or overnight.
2. 2. Drain the soaked lentils and rice, then blend them into a smooth batter with yogurt, green chili, ginger, and a splash of water to achieve a pancake-like consistency.
3. 3. Transfer the batter to a bowl and mix in the chopped coriander leaves, cumin seeds, turmeric powder, salt, black pepper, and asafoetida.
4. 4. Heat a non-stick pan over medium heat and lightly grease it with 1/2 teaspoon of oil.
5. 5. Pour a ladleful of batter onto the pan and spread it into a thin circular pancake. Cook for 2-3 minutes until bubbles appear and the edges begin to lift.
6. 6. Flip the pancake and cook for another 2-3 minutes until both sides are golden and crisp. Repeat with the remaining batter, adding oil as needed.
7. 7. Serve the tangy masala lentil pancakes hot with a side of mint or coriander chutney for dipping.