Are you ready to tantalize your taste buds with a dish that’s not just delicious but also packed with nutrition? Meet the Moong Chilla Lentil Pancakes – a vibrant, vegan delight that will make your breakfast or snack time a whole lot more exciting! With a perfect blend of moong dal, fresh greens, and spices, these pancakes are not only easy to make but also incredibly satisfying. Whether you’re looking for a healthy option or simply want to impress your family and friends, this recipe is your ticket to culinary bliss. Dive into this article to discover the secrets behind these golden, crispy pancakes that are sure to become a staple in your kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup moong dal (soaked for 2 hours)
- 1/2 cup water
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- Salt to taste
- 1/2 cup chopped spinach
- 1/2 cup chopped onion
- Oil for cooking
Instructions
- Drain the soaked moong dal and transfer to a blender. Add water, cumin seeds, turmeric, and salt. Blend until you achieve a smooth, pourable batter consistency similar to pancake mix.
- Mix chopped spinach and onions into the prepared batter. Let the batter rest for 10 minutes to allow ingredients to blend and soften.
- Heat a non-stick griddle or flat pan over medium heat. Lightly grease the surface with oil.
- Pour a ladleful of batter onto the heated pan, spreading it in a circular motion to create a thin, round pancake about 6-7 inches in diameter.
- Cook the chilla for 2-3 minutes on medium heat until the bottom turns golden brown and crispy. Drizzle a little oil around the edges.
- Carefully flip the chilla and cook the other side for an additional 2 minutes until golden and crisp.
- Remove from pan and repeat the process with remaining batter, lightly oiling the pan between each chilla.
- Serve hot with mint chutney, yogurt, or tomato ketchup as accompaniments.
Tips
- Soak the Dal: For the best texture, soak the moong dal for at least 2 hours. This helps in blending the dal smoothly and enhances the flavor of the pancakes.
- Adjust Consistency: If the batter is too thick, add a little more water to achieve a smooth, pourable consistency. This ensures that your chillas cook evenly and have a delightful texture.
- Let it Rest: Allow the batter to rest for 10 minutes after mixing in the spinach and onions. This helps the flavors meld together and improves the overall taste.
- Perfect Heat: Make sure your pan is at the right temperature before pouring the batter. A medium heat is ideal for cooking the chillas evenly without burning them.
- Crispy Edges: For extra crispiness, drizzle a little oil around the edges of the pancake while it cooks. This will help achieve that golden-brown finish that everyone loves.
- Experiment with Add-ins: Feel free to get creative! Add other vegetables like bell peppers or carrots, or even spices like chili powder for an extra kick.
- Serve Fresh: These chillas are best enjoyed hot off the pan. Pair them with mint chutney, yogurt, or your favorite dipping sauce for a delicious experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
