Lentil Pancake

Published On August 4, 2017
In Article
By Sandhya Harsh
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Prep Time
120 Minutes
Cook Time
10
Difficulty Level
Intermediate

Ingredients

Moong dal (yellow or green split) - 1 cup
Chawli Dal /black eyed beans/Cowpea/lobia - 1/2 cup
Chana Dal/bengal gram - 1 cup
Salt to taste
Red chilli powder - 1 teaspoon
Heeng - 2 pinches
Garam masala powder - 1/2 teaspoon
Coriander leaves chopped - handful
Ginger grated - small piece
Green chillies chopped - 2
Flaxseeds/carrom(ajwain)/Cumin(Jeera) - 1/2 teaspoonn each (optional)
Oil to shallow fry
Capsicum, onion, tomato for toppings (optional)

Instructions

Wash and soak daals for 2 hours. Grind all into a smooth thick batter.
Add salt, heeng, red chilli powder and garam masala.
Add chopped green chilies, grated ginger and fresh coriander.
Add jeera, ajwain and flaxseeds. No need of fermentation.
Don't make the batter too thick or too runny.
Heat dosa tawa or nonstick tawa. Pour some oil and make pancakes by pouring batter with a ladle or katori and spread it.
If you like, add thin slices of capsicum, onion and tomatoes on top of the spread.
Pour some oil on the top and edges. Cook both sides on medium flame and your hot and crispy lentil pancake is ready.
Serve hot lentil pancake with any chutney/sauce you like.

Servings : 4
Ready in : 130 Minutes
Special Category : Healthy Food
Recipe Type : Snacks

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.