Savory Moong Dal Pancakes
Pesarattu
(45 reviews)
"
These pancakes remind me of the early mornings in my grandmother's kitchen, where the smell of ginger and green chilies wafted through the air, waking everyone up with its inviting aroma. Simple, nutritious, and full of flavor—exactly how a breakfast should be!
"
Prep time:10 mins
Cook time:20 mins
Total time:30 mins
Protein
7g
Carbs
25g
Fat
3g
Calories
150 kcal
Servings:
4
VeganGluten Free
Ingredients
moong dal1 cup
(split, soaked for 2 hours)
rice flour2 tbsp
green chili1
(chopped)
ginger1 inch
(grated)
saltto taste
wateras needed
(to adjust batter consistency)
oilfor cooking
(vegetable or sunflower oil)
fresh cilantro2 tbsp
(chopped)
onion1 small
(finely chopped)
Directions
Prepare the Batter
- Drain the soaked moong dal and transfer it to a blender.
- Add green chili, ginger, cumin seeds, asafoetida, turmeric powder, and salt.
- Add a little water and blend to a smooth batter. The consistency should be similar to pancake batter.
- Transfer the batter to a mixing bowl, and stir in rice flour, onions, and fresh cilantro. Mix well.
Chef's tip: Ensure your batter is not too runny; it should coat the back of a spoon smoothly.
Cook the Pancakes
- Heat a non-stick skillet over medium heat and drizzle a little oil.
- Pour a ladleful of batter onto the skillet and spread it into a round pancake.
- Cook for 1-2 minutes until edges are golden, then flip and cook the other side for another 1-2 minutes.
- Repeat with remaining batter, adding more oil as needed.
Chef's tip: For extra crispy edges, you can drizzle a bit more oil around the edges of the pancake while cooking.
Serve
- Serve hot with coconut chutney or any dip of your choice.
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