Golden Moong Dal Pancakes With Tomato Coconut Chutney Recipe

About this recipe

Savory golden lentil pancakes paired with a vibrant tomato coconut chutney for a nutritious and balanced breakfast.

Ingredients

• 65G Natoora Root Ginger
• 1 Kg Carrots - 1kg
• 100 G Jumbo Garlic 100g
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Broccoli 750g
• 30G Dried Sliced Shiitake Mushrooms, 30G
• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• 1 L Crisp N Dry Oil
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• NaN Tilda Long Grain Rice
• 500 G Natco Plain Toor Dal
• 450G Rice Flour, 450G
• 400 g Trs Turmeric Powder 400G
• 750 G Top-Op Table Salt Drums
• NaN Aroy-D Coconut Milk
• 1 Kg Tomatoes 1kg
• - Cofresh Whole Green Chilli 350g
• - Mccormick Cumin Powder
• - Coriander Seeds Catering Size
• 400G Whole Chickpeas In Water
• 1 Ltr Ktc Sunflower Oil

Instructions

1. 1. Rinse and soak the split yellow moong dal in water for 4 hours or overnight.
2. 2. Blend the soaked dal with water to form a smooth batter, then mix in rice flour, turmeric, and salt.
3. 3. Heat a non-stick pan, add a drizzle of oil, and pour a ladle of batter, spreading it into a pancake shape.
4. 4. Cook the pancake for 2-3 minutes on each side until golden and crisp, and repeat for the remaining batter.
5. 5. For the chutney, chop the tomatoes and blend them with coconut milk, green chili, cumin, and coriander leaves.
6. 6. Heat the chutney mixture in a small pan for 3-4 minutes until slightly thickened, stirring occasionally.
7. 7. Serve the golden pancakes hot with the freshly prepared tomato coconut chutney.