Spiced Moong Dal Pancakes With Tomato Chutney Recipe

About this recipe

Crispy golden pancakes made from moong dal flour, served with a tangy tomato chutney. A wholesome and protein-packed breakfast option.

Instructions

1. 1. In a mixing bowl, combine moong dal flour, turmeric powder, salt, and finely chopped green chili.
2. 2. Gradually add water to the flour mixture, stirring continuously to form a smooth pancake batter.
3. 3. Heat a non-stick pan on medium heat and lightly grease it with oil.
4. 4. Pour a ladle of batter onto the pan and spread it thinly to form a pancake.
5. 5. Cook the pancake for 2-3 minutes on each side until golden and crispy, then set aside.
6. 6. For the chutney, chop tomatoes finely and heat 1 tablespoon of oil in a skillet.
7. 7. Add chopped tomatoes to the skillet and cook for 5 minutes until softened and reduced.
8. 8. Stir in coconut milk and chopped coriander leaves, simmer for 2 minutes, and remove from heat.
9. 9. Serve the pancakes hot with the tangy tomato chutney on the side.