Go Back
Delicious moong dal pancake served with chutney and greens

Moong Dal Pancakes

Wholesome and nutritious Moong Dal Pancakes made from split yellow lentils, perfect for a healthy breakfast or light dinner.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Breakfast, Light Meal, Snack
Cuisine: Indian
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup moong dal (split yellow lentils) Soaked for at least 4 hours or overnight
  • 1/2 cup paneer (grated)
  • 1/2 cup mixed vegetables (grated carrot, chopped bell peppers, spinach) Can customize with preferred vegetables
  • 1-2 pieces green chilies (finely chopped) Adjust according to taste
  • 1/2 inch ginger (grated)
  • 1/2 teaspoon cumin seeds
  • Salt to taste
  • Water (as needed) To adjust batter consistency
  • Oil for cooking For greasing the pan

Method
 

Preparation
  1. Soak the moong dal in water for at least 4 hours or overnight. Drain and rinse.
  2. Blend the soaked moong dal with a little water to make a smooth batter.
  3. In a bowl, combine the moong dal batter, grated paneer, mixed vegetables, green chilies, ginger, cumin seeds, and salt. Mix well.
Cooking
  1. Heat a non-stick pan and grease it lightly with oil.
  2. Pour a ladleful of the batter onto the pan and spread it to form a thin chilla.
  3. Cook on medium heat until golden brown, then flip and cook the other side.
  4. Repeat with the remaining batter.
Serving
  1. Serve hot with chutney or yogurt.

Notes

If you have leftovers, allow the pancakes to cool completely, then store in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in a toaster or a pan until warm.