Start your day with a burst of flavor and nutrition! These mini moong dal pancakes are a delightful twist on a traditional Indian breakfast, offering a healthy and delicious alternative to heavier morning meals. Packed with protein and fiber from the moong dal (split yellow lentils), these fluffy pancakes are surprisingly easy to make and incredibly versatile. They're naturally gluten-free, making them a perfect option for those with dietary restrictions, and their subtle, savory flavor is enhanced by a hint of spice and the fresh aroma of cilantro. They’re also incredibly quick to whip up – perfect for busy mornings.
These bite-sized pancakes are not only healthy but also fun to eat, making them a great choice for both adults and children. Whether you enjoy them plain, with a dollop of yogurt, or alongside a spicy chutney, these mini moong dal pancakes are guaranteed to become a new breakfast favorite. Ready to learn how to make these delicious and nutritious pancakes? Let's dive into the step-by-step instructions!
Tools Needed
- Mixer jar
- Pan
- Spoon
- Brush
Ingredients
- Moong dal (split yellow lentils)
- Water
- Ginger-chilli paste
- Gram flour: 1 spoon
- Salt
- Turmeric powder: a little
- Asafoetida (hing): a little
- Cumin seeds
- Oil
- Chilli powder
- Green coriander
- Semolina (optional): 2 spoons
- Carrot (optional)
- Onion (optional)
- Capsicum (optional)
- Lemon juice (optional)
- Baking soda (optional): a pinch
- Mustard seeds (optional)
- White sesame seeds (optional)
- Curry leaves (optional)
Step-by-Step Instructions
Step 1. Prepare the Moong Dal Batter
- Soak moong dal for at least half an hour (or overnight).
- Grind soaked moong dal with water into a fine paste.
- Add ginger-chilli paste, 1 spoon gram flour, salt, turmeric powder, asafoetida, and cumin seeds to the paste. Mix well to form a batter of desired consistency (neither too thick nor too thin).
- Add semolina, grated carrot, chopped onion, capsicum, green coriander, and salt to the batter. Mix well. Add lemon juice (optional).
- Add a pinch of baking soda to the vegetable batter. Mix well.
Step 2. Cook the Mini Pancakes
- Grease a pan with oil. Pour small amounts of batter onto the hot pan using a spoon to make small pancakes.
- Cook the pancakes on low flame, sprinkling chilli powder and green coriander on top.
- Flip the pancakes once they are cooked on one side. Cook until golden brown on both sides.
- Heat a pan with oil and add mustard seeds, cumin seeds, curry leaves, and white sesame seeds. Let it crackle.
- Pour the vegetable batter onto the pan. Spread slightly. Cook on low flame, covering the pan. Flip once the top looks dry.
Step 3. Optional: Make Thin Pancakes
- Use the remaining batter, add water to make a thin batter. Cook like a regular dosa.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- If preparing early in the morning, soak the moong dal overnight.
- These mini pancakes are perfect for children's tiffin boxes.
- Don't add too much baking soda (if using).
- Use a brush to apply oil while cooking to prevent sticking.
- These pancakes are healthy, can be eaten anytime and are suitable even during a weight loss journey.
Nutrition
- Calories: approximately 200-250
- Fat: 5-8 g
- Carbs: 30-35 g
- Protein: 8-10 g
FAQs
1. Can I substitute the moong dal with another lentil?
While moong dal provides the best texture and flavor, you can experiment with other yellow lentils, but the results might vary slightly in taste and consistency.
2. How can I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.
These mini moong dal pancakes offer a nutritious and flavorful way to start your day, proving that healthy eating can also be incredibly delicious. Experiment with different toppings and spices to create your own unique variations. Enjoy these delightful pancakes as a quick and satisfying breakfast, or even as a light and healthy snack!