Moong Dal Pancakes Recipe
Summary
Ingredients
| 2 cups green moong dal soaked for 2 hours in water | ||
| Cucumber | 1 | |
| Onion | 1 | |
| Carrot | 1 | |
| 4" pieces white pumpkin or squash | ||
| Capsicum | 1 | |
| 1/2 cup cabbage, broken in big pieces | ||
| Green chillies | 4 | |
| Ginger | 1 Inch, grated | |
| Garlic | 1/2 Teaspoon, crushed | |
| Spinach | 1/2 Cup (16 tbs), finely chopped | |
| 3 tbsp coriander leaves finely chopped | ||
| Cumin seeds | 1/2 Teaspoon | |
| Ajwain | 1/4 Teaspoon | |
| Salt | To Taste | |
Directions
1. Grind drained dal fine, either in a stone grinder or mixie.
2. Use minimal water.
3. Chop all veggies into chunks.
4. Chop green chilles very fine.
5. Mix all ingredients into dal.
6. Beat with hand to blend well.
To make pancakes:
1. Add 2-3 tbsp water to batter.
2. Heat a nonstick griddle, spread a ladleful of mixture like a pancake.
3. Roast on medium low heat, till golden and crisp.
2. Use minimal water.
3. Chop all veggies into chunks.
4. Chop green chilles very fine.
5. Mix all ingredients into dal.
6. Beat with hand to blend well.
To make pancakes:
1. Add 2-3 tbsp water to batter.
2. Heat a nonstick griddle, spread a ladleful of mixture like a pancake.
3. Roast on medium low heat, till golden and crisp.
Chef
