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Moong Dal Pancakes

Golden, crispy pancakes made from split yellow lentils, packed with flavors and perfect for a quick meal.
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
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.