Golden Lentil And Vegetable Pancakes Recipe

About this recipe

Savory lentil pancakes packed with vegetables and spices, perfect for a satisfying and protein-rich lunch meal.

Ingredients

• - Cofresh Whole Green Chilli 350g
• - Schwartz Coriander Leaf Jar
• 100G Greenfields Brown Mustard Seeds, 100G
• 100G East End Cumin Whole Seeds
• 1 Kg Natco Moong Dal Yellow 1 Kg
• 1 piece Yellow Bell Pepper
• 100 G Saras Turmeric Haldi Powder
• - Ktc Gram Flour 2kg
• 190G Natco Garlic & Ginger Paste, 190G
• 500 G Jalpur Washed Moong Bean Flour Moong Dall Flour

Instructions

1. 1. Rinse the split yellow moong dal thoroughly and soak in water for 4 hours or overnight.
2. 2. Drain the soaked dal and blend it into a smooth paste with 150 ml of water.
3. 3. In a mixing bowl, combine the dal paste, rice flour, grated carrot, chopped capsicum, and coriander leaves.
4. 4. Add cumin seeds, chopped green chilies, turmeric powder, and salt to the mixture and stir well to combine.
5. 5. Heat a non-stick pan and lightly grease it with vegetable oil.
6. 6. Pour a ladleful of the batter onto the pan and spread it evenly to form a pancake.
7. 7. Cook the pancake on medium heat for 3-4 minutes until golden brown on one side.
8. 8. Flip the pancake and cook the other side for 2-3 minutes until fully cooked.
9. 9. Repeat the process with the remaining batter, greasing the pan lightly each time.
10. 10. Serve the lentil pancakes warm with mint chutney or tomato sauce.