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

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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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