Moong Dal Pancakes

Ever tasted a dish that whisks you straight into a cozy family kitchen, filled with the aromas of spices and warmth? That’s what Moong Dal Pancakes bring to the table! These golden, crispy pancakes are not just delicious; they’re an easy, healthy option that will get you hooked. Plus, they’re quick to whip up, making them perfect for busy weeknights or lazy brunches.

why make this recipe

Why would you fall in love with Moong Dal Pancakes? First off, they’re a one-pan wonder, which means fewer dishes to wash – hallelujah! 🙌 Also, they’re made with simple ingredients, so they’re super affordable for any budget. And let’s be real, they’re family-friendly! Who doesn’t want to serve something healthy that kids gobble up without a fuss?

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

Making Moong Dal Pancakes is a breeze! Follow these steps to perfection:

1. Wash the moong dal in running water and soak them in lukewarm water overnight or for at least 4 hours.
2. Drain the water and grind the soaked lentils to a smooth paste, adding a little water. Aim for a thick pouring consistency.
3. Transfer the paste to a mixing bowl. Add chopped spinach and cilantro.
4. Stir in flax seed powder (if using).
5. Add chopped onions, jalapeños, cumin seeds, ajwain/carom seeds, turmeric, salt, and chili powder.
6. Mix well, adding water until you achieve a pouring consistency, just like dosa batter.
7. Heat a skillet or crepe pan and pour a ladle full of batter in the center, spreading it into an even round shape.
8. 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.
9. Serve your Moong Dal Chilla with ketchup, mayo, or green chutney.

how to make Moong Dal Pancakes (Overview)

Wondering how simple this process really is? It’s as easy as 1-2-3! Soak the moong dal, blend it into a smooth paste, and mix in your yummy veggies and spices. Remember to achieve the right pouring consistency—don’t go too thin! Pro tip: Let your batter rest a bit to enhance flavors.

how to serve Moong Dal Pancakes

Time to bring that gorgeous golden color to the table! Serve your Moong Dal Pancakes with a dollop of bright green chutney or a swirl of creamy yogurt. The crunch from the pancakes combined with the vibrant and aromatic flavors creates a mouthwatering experience. They can be a perfect starter or a main dish with a side salad for extra crunch!

how to store Moong Dal Pancakes

Got some leftovers? No worries! Keep them in the fridge for up to 3 days. You can also freeze them for later use—just pop them in an airtight container. When you’re ready to enjoy, reheat them in a skillet for that crispy goodness back!

tips to make Moong Dal Pancakes

Here are a few insider tricks to up your pancake game:

• Soaking the lentils overnight makes them easier to blend and digest.
• Feel free to swap the spinach with veggies like zucchini or bell peppers for a twist.
• If you want extra crunch, sprinkle some seeds on top before cooking.

variation

Want to spice things up? Add mushrooms or grated carrots for added flavor and texture. For a vegan twist, skip the flax seed powder—it’s good without it! 😊

FAQs

1. Can I make Moong Dal Pancakes in advance?
Absolutely! Just prepare the batter and store it in the fridge for up to 48 hours before cooking.

2. What can I serve with Moong Dal Pancakes?
Serve them with yogurt, pickles, or any of your favorite condiments to enhance the flavor!

3. How do I make these pancakes gluten-free?
You’re in luck! These pancakes are naturally gluten-free since they are made from lentils. Just ensure all your other ingredients are gluten-free!

So, what are you waiting for? Dive into this wholesome, homemade delight that will have everyone asking for seconds! 📌 Pin this recipe for your next cozy dinner night!

Moong Dal Pancakes

Golden, crispy pancakes made from split yellow lentils, packed with flavors and perfect for a quick meal.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 15 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 4 servings

Course: Breakfast, Main Course, Snack

Cuisine: Indian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups split yellow lentils (moong dal) Soak in water prior to use.
• 1 cup chopped spinach
• 1/4 cup chopped cilantro
• 1 onion, chopped
• 1 jalapeño, chopped
• 2 cups water Adjust for desired batter consistency.

Spices and Other Ingredients

• 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

Method

 

Preparation

1. Wash the moong dal in running water and soak them in lukewarm water overnight or for at least 4 hours.
2. Drain the water and grind the soaked lentils to a smooth paste, adding a little water. Aim for a thick pouring consistency.
3. Transfer the paste to a mixing bowl. Add chopped spinach and cilantro.
4. Stir in flax seed powder (if using).
5. Add chopped onions, jalapeños, cumin seeds, ajwain/carom seeds, turmeric, salt, and chili powder.
6. Mix well, adding water until you achieve pouring consistency, similar to dosa batter.

Cooking

1. Heat a skillet or crepe pan and pour a ladle full of batter in the center, spreading it into an even round shape.
2. Drizzle oil around the pancake and cook for 2-3 minutes on medium flame until brown spots appear.
3. Flip and cook the other side until brown.

Serving

1. Serve your Moong Dal Pancakes with ketchup, mayo, or green chutney.

Notes

Let the batter rest a bit to enhance flavors. Store leftovers in the fridge for up to 3 days or freeze them in an airtight container.