Moongdal Pancakes

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 2 cups - green moong dal, soaked for 2 hours in water.
  • 1 cucumber
  • 1 onion
  • 1 carrot
  • 4-inch pieces - white pumpkin or squash
  • 1 capsicum
  • 1/2 cup - cabbage, torn in big pieces
  • 3-4 green chillies
  • 1 piece ginger, grated (optional)
  • 1/2 tsp - garlic, crushed (optional)
  • 1/2 cup - spinach, drained, chopped fine
  • 3 tbsp - coriander leaves, finely chopped
  • 1/2 tsp - cumin seeds
  • 1/4 tsp - carom seeds (ajwain)
  • salt to taste
  • 2 tbsp - hot oil
  • oil to shallow fry pancakes

How to Make Moongdal Pancakes

  • Grind drained dal fine, either in a stone grinder or mixie.
  • Use minimal water.
  • Chop all veggies into chunks.
  • Mix and chop fine in a vegetable chopper
  • Chop green chillies very fine.
  • Mix all ingredients into dal, except oil to fry.
  • Beat with hand to blend well.
  • To make pancakes:
  • Add 2-3 tbsp water to batter.
  • Heat a non-stick griddle, spread a ladleful of mixture.
  • Roast on medium low heat, till golden and crisp.
  • Drizzle a little oil to make it crispier.
  • Serve hot with coconut or green chutneys.

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