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
• - Cofresh Whole Green Chilli 350g
• 100 g Wijaya Coriander Seeds 100G
• - Schwartz Sesame Seeds
• - 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.