Moong Dal Pancakes
Delicious and nutritious pancakes made from split yellow lentils, perfect for a quick meal with customizable ingredients.
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
These pancakes can be stored in the fridge for up to 3 days or frozen for up to one month. Reheat them on a skillet or microwave for that fresh taste! For crispy edges, ensure your pan is well-oiled and hot.