Golden Lentil Pancakes With Spiced Coconut Chutney Recipe

About this recipe

These savory lentil pancakes are a protein-packed breakfast, perfectly complemented by a mildly spiced coconut chutney. A delightful start to your day with vibrant flavors and wholesome goodness.

Ingredients

• 450G Rice Flour, 450G
• NaN Aroy-D Coconut Milk
• - Jalpur Cumin Seeds
• 350 g Cofresh Whole Green Chilli 350g
• 100 g Wijaya Coriander Seeds 100G
• - Schwartz Sesame Seeds
• 500 ml PLJ Lemon Juice Original Sharp 500ml
• 12G Greenfields Curry Leaves, 12G
• 400G Whole Chickpeas In Water

Instructions

1. 1. Drain the soaked moong dal and blend it with water to form a smooth batter.
2. 2. Mix the moong dal batter with rice flour, cumin seeds, chopped green chili, coriander leaves, and salt.
3. 3. Heat a non-stick pan and grease it lightly with oil using a brush or tissue.
4. 4. Pour a ladleful of batter onto the pan and spread it thinly in a circular motion.
5. 5. Cook on medium heat until the bottom turns golden brown, then flip and cook the other side.
6. 6. Repeat the process with the remaining batter to make more pancakes.
7. 7. To prepare the chutney, blend grated coconut, roasted sesame seeds, lemon juice, curry leaves, and a pinch of salt with water to a smooth consistency.
8. 8. Transfer the chutney to a bowl and adjust the consistency if needed by adding more water.
9. 9. Serve the hot lentil pancakes with the spiced coconut chutney on the side.

How to make Golden Lentil Pancakes With Spiced Coconut Chutney

1. Make the batter. Drain the soaked moong dal and blend it with water to a smooth batter, then mix in the rice flour, cumin seeds, chopped green chilli, coriander leaves and salt.
2. Spread on the pan. Heat a non-stick pan and grease it lightly with oil using a brush or tissue, then pour on a ladleful of batter and spread it thinly in a circular motion.
3. Cook the pancakes. Cook on medium heat until the underside turns golden brown, then flip and cook the other side, repeating with the remaining batter to make more pancakes.
4. Blend the chutney. Blend the grated coconut, roasted sesame seeds, lemon juice, curry leaves and a pinch of salt with water until smooth, then transfer to a bowl and add more water if needed.
5. Serve together. Serve the hot lentil pancakes straight from the pan with the spiced coconut chutney on the side for dipping.

Frequently asked questions

What is the total time needed to make Golden Lentil Pancakes with Spiced Coconut Chutney?

The total time required is 30 minutes, including 10 minutes for preparation and 20 minutes for cooking.

Can I make the pancakes or chutney ahead of time and store them?

Yes, you can store the pancakes in an airtight container in the fridge for up to 2 days and reheat them. The chutney can also be refrigerated for up to 2 days but may need a splash of water to adjust consistency before serving.

What can I serve with Golden Lentil Pancakes besides the chutney?

These pancakes pair well with yogurt or a side of fresh salad for a complete meal.