Coconut Lentil Pancakes With Tomato Chutney Recipe

About this recipe

Savory lentil pancakes infused with coconut milk, paired with a tangy tomato chutney for a wholesome breakfast.

Ingredients

• 500 G Natco Plain Toor Dal
• 1 Kg Tomatoes 1kg
• 500 G Fresh Vine Tomato 500g
• 450G Rice Flour, 450G
• NaN Aroy-D Coconut Milk
• 400 g Trs Turmeric Powder 400G
• - Cofresh Whole Green Chilli 350g
• - Jalpur Cumin Seeds
• - Ktc Vegetable Oil
• 750 G Top-Op Table Salt Drums
• - Coriander Seeds Catering Size

Instructions

1. 1. Rinse and soak moong dal in water for 4 hours, then drain and blend to a smooth paste.
2. 2. In a mixing bowl, combine moong dal paste, rice flour, coconut milk, turmeric powder, and salt to form a batter.
3. 3. Heat a non-stick pan and grease lightly with oil; pour a ladle of batter and spread into a thin pancake.
4. 4. Cook each side for 2-3 minutes until golden brown; repeat for remaining batter.
5. 5. For chutney, heat 1 tbsp oil in a pan and add cumin seeds and chopped green chili.
6. 6. Add finely chopped tomatoes and cook for 5-7 minutes until softened and reduced to a paste.
7. 7. Season the chutney with salt and garnish with fresh coriander leaves.
8. 8. Serve pancakes hot with the tangy tomato chutney on the side.