Ever craved a warm, savory pancake that’s packed with healthy goodness?
Moong Dal Pancakes bring the best of both worlds to your plate: they’re delicious and nutritious! Not only are they quick to whip up, but they also offer a creamy texture with a hint of spice that will leave your taste buds dancing. These little beauties, often known as moong dal chilla, have taken over the internet for good reason—one bite and you’ll be a fan for life!
Why Make This Recipe
Why should you get excited about these pancakes? For starters, they’re an easy cleanup kind of meal, perfect for even the laziest of cooks. Who wants to spend an hour scrubbing pots and pans? Not us! Plus, they’re family-friendly and can be customized to your preference—your kids won’t even know they’re eating lentils (shh, that’s our little secret).
And let’s be honest, when was the last time a pancake was healthy AND fabulous? 🍽️
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups split yellow lentils (moong dal)
- 1 onion, chopped
- 1/4 cup chopped cilantro
- 1 jalapeño, chopped
- 1 cup chopped spinach
- 2 tsp cumin seeds
- 2 tbsp flax seed powder (optional)
- 1 tsp chili powder
- 1 tsp turmeric powder
- 2 tsp ajwain or carom seeds
- Salt to taste
- 2 cups water
Directions
Time to get cooking! Follow these easy steps to make your delicious moong dal pancakes:
- Wash the moong dal/yellow lentils in running water and soak them in lukewarm water overnight or for at least 4 hours.
- Drain the water and grind the soaked lentils to a smooth paste, adding a little water. Aim for a thick pouring consistency.
- Transfer the paste to a mixing bowl. Add chopped spinach and cilantro.
- Stir in flax seed powder (if using).
- Add chopped onions, chopped jalapeños, cumin seeds, ajwain/carom seeds, turmeric, salt, and chili powder.
- Mix well, adding water until you achieve a pouring consistency (like dosa batter).
- Heat a skillet or crepe pan and pour a ladle full of batter in the center. Spread into an even round shape.
- Drizzle oil around the pancake and cook for 2-3 minutes on medium flame until brown spots appear. Flip and cook the other side until brown.
- Serve your Moong Dal Chilla with ketchup, mayo, or green chutney.
How to Make Moong Dal Pancake (Overview)
It couldn’t be easier! Start by soaking your lentils overnight; it’s as simple as throwing them in water. Once they’re nice and plump, give them a blend until smooth. Mix in your veggies and spices, then cook them up on a skillet. Seriously, it’s all done in one pan! Pro tip: Make sure your skillet is hot, so the pancakes get that golden-brown crunch we all love. 🍳
How to Serve Moong Dal Pancake
These pancakes are a feast for the eyes! Serve them up golden brown with vibrant green sides peeking through. Pair them with a tangy green chutney for a flavor kick, or a side of cool yogurt. They smell heavenly and give a satisfying crunch that makes every bite enjoyable. You’ll be the star of brunch or maybe even a cozy dinner night!
How to Store Moong Dal Pancake
Got leftovers? You can keep these pancakes in the fridge for up to 3 days. Just pop them in an airtight container. Want to save them for later? Freeze them for up to one month. Just reheat on a skillet or microwave for that fresh-off-the-pan taste!
Tips to Make Moong Dal Pancake
- Timing: Overnight soaking makes the lentils easy to blend. Don’t skip this step!
- Ingredient Swaps: Toss in other veggies like bell peppers or zucchini to mix it up.
- Texture Tips: For crispy edges, ensure your pan is well-oiled and hot.
Variation
Want to spice it up? Try adding different herbs like parsley or basil for a unique twist. Feeling adventurous? Swap out the spinach for chopped mushrooms for a hearty flavor boost. And yes, it’s vegan-friendly!
FAQs
1. Can I make the batter ahead of time?
Absolutely! Store it in the fridge for up to 24 hours before cooking.
2. What can I substitute for moong dal?
If you’re in a bind, you can use chickpea flour or any other lentils, although the texture may change a bit.
3. Can I freeze the pancakes?
Yes, freeze them in layers with parchment paper in between to keep them from sticking together!
📌 Pin this recipe for your next cozy dinner night!
Moong Dal Pancakes
Ingredients
For the Pancake Batter
- 2 cups split yellow lentils (moong dal) Soaked overnight or at least 4 hours
- 1 cup chopped spinach
- 1 onion chopped
- 1/4 cup chopped cilantro
- 1 jalapeño, chopped
- 2 tsp cumin seeds
- 2 tbsp flax seed powder Optional
- 1 tsp chili powder
- 1 tsp turmeric powder
- 2 tsp ajwain or carom seeds
- Salt to taste Salt
- 2 cups water Adjust for consistency
Instructions
Preparation
- Wash the moong dal/yellow lentils in running water and soak them in lukewarm water overnight or for at least 4 hours.
- Drain the water and grind the soaked lentils to a smooth paste, adding a little water to achieve a thick pouring consistency.
- Transfer the paste to a mixing bowl and add chopped spinach and cilantro.
- Stir in flax seed powder if using, along with chopped onions, chopped jalapeños, cumin seeds, ajwain/carom seeds, turmeric, salt, and chili powder.
- Mix well, adding water until you achieve a pouring consistency similar to dosa batter.
Cooking
- Heat a skillet or crepe pan and pour a ladle full of batter in the center. Spread it into an even round shape.
- Drizzle oil around the pancake and cook for 2-3 minutes on medium flame until brown spots appear.
- Flip the pancake and cook the other side until brown.
Serving
- Serve your Moong Dal Chilla with ketchup, mayo, or green chutney.
Notes
Printable Recipe Card
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