Moong Dal Pancake

why make this recipe

Moong Dal Pancakes, also known as Moong Dal Chilla, are a nutritious and delicious option for breakfast or a light meal. They are packed with protein, fiber, and vitamins from the lentils and vegetables. These pancakes are not only easy to make but also very versatile, allowing you to enjoy them plain or with various dips. They offer a healthy alternative to regular pancakes, making them a great choice for anyone looking to eat healthier without sacrificing taste.

how to make Moong Dal Pancake

Ingredients:

• 2 cups split yellow lentils (moong dal)
• 1 onion
• 1/4 cup chopped cilantro
• 1 jalapeno
• 1 cup chopped spinach
• 2 tsp cumin seeds
• 2 tbsp flax seed powder (optional)
• 1 tsp chilly powder
• 1 tsp turmeric powder
• 2 tsp ajwain or carom seeds
• Salt (to taste)
• 2 cups water

Directions:

1. First, wash the moong dal (yellow lentils) in running water and soak them in lukewarm water overnight or for at least 4 hours.
2. After soaking, drain the water and blend the moong dal to a smooth paste, adding a little water as necessary. The paste should have a thick pouring consistency.
3. Transfer the paste to a mixing bowl and add the chopped spinach and cilantro.
4. If you are using flax seed powder, add it next.
5. Then, add chopped onions and chopped green jalapeno.
6. Add the cumin seeds, ajwain (carom seeds), turmeric, salt, and chilly powder.
7. Mix everything well, adding more water if needed, until the batter reaches a pouring consistency similar to dosa batter.
8. Heat a skillet or crepes pan and pour a ladle full of batter in the center. Spread it out evenly to form a round pancake.
9. Drizzle oil around the pancake and cook on medium flame for 2-3 minutes, or until brown spots appear on both sides.
10. Serve your Moong Dal Pancake with ketchup, mayonnaise, or green chutney.

how to serve Moong Dal Pancake

Moong Dal Pancakes are best enjoyed hot and can be served with various condiments. You can pair them with ketchup, yogurt, or spicy green chutney for a delicious touch. They make a great breakfast item, snack, or even a light lunch. Feel free to add a side of salad for extra crunch and nutrition.

how to store Moong Dal Pancake

If you have any leftover pancakes, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in a skillet for a minute on each side. You can also reheat them in the microwave for quick eating, but they are best enjoyed fresh.

tips to make Moong Dal Pancake

1. Soaking Time: Ensure you soak the lentils well. This helps in blending them easily and contributes to better texture.
2. Flavor Addition: Feel free to add other spices or herbs like coriander or garam masala for extra flavor.
3. Cooking Temperature: Cooking on medium flame is crucial. Too high a temperature can burn the pancakes, while too low may leave them raw.
4. Consistency Check: Make sure the batter is not too thick; adjust the water as necessary for a perfect pouring consistency.

variation

You can add various vegetables to the batter like grated carrots, bell peppers, or zucchini for added nutrition and flavor. Additionally, try mixing in some cheese for a cheesy twist!

FAQs

1. Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses lentils and vegetables.

2. How can I make these pancakes spicy?
You can increase the amount of jalapeno and chilly powder according to your spice preference.

3. Is it possible to freeze Moong Dal Pancakes?
Yes, you can freeze cooked pancakes by placing them in layers separated by parchment paper in a freezer-safe container. They can be reheated directly from frozen.

Moong Dal Chilla

Nutritious and delicious Moong Dal Pancakes packed with protein, fiber, and vitamins, perfect for breakfast or a light meal.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 15 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 4 pancakes

Course: Breakfast, Light Meal, Snack

Cuisine: Indian

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups split yellow lentils (moong dal) Soaked overnight or for at least 4 hours
• 1 medium onion Chopped
• 1/4 cup chopped cilantro
• 1 medium jalapeno Chopped
• 1 cup chopped spinach
• 2 tsp cumin seeds
• 2 tbsp flax seed powder Optional
• 1 tsp chilly powder
• 1 tsp turmeric powder
• 2 tsp ajwain or carom seeds
• to taste Salt
• 2 cups water Adjust for batter consistency

Method

 

Preparation

1. Wash the moong dal in running water and soak them in lukewarm water overnight or for at least 4 hours.
2. After soaking, drain the water and blend the moong dal to a smooth paste, adding a little water as necessary. The paste should have a thick pouring consistency.
3. Transfer the paste to a mixing bowl and add the chopped spinach and cilantro.
4. If using, add the flax seed powder next.
5. Then, add the chopped onions and chopped green jalapeno.
6. Add the cumin seeds, ajwain (carom seeds), turmeric, salt, and chilly powder.
7. Mix well, adding more water if needed, until the batter reaches a pouring consistency similar to dosa batter.

Cooking

1. Heat a skillet or crepes pan and pour a ladle full of batter in the center. Spread it out evenly to form a round pancake.
2. Drizzle oil around the pancake and cook on medium flame for 2-3 minutes, or until brown spots appear on both sides.

Serving

1. Serve your Moong Dal Pancake hot with ketchup, mayonnaise, or green chutney.

Notes

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave.