Hi-Protein Desi Indian Pancake

By Kunal Kapur · 60 min

Ingredients

Instructions

1. Soak the moong dal for 3-4 hours or overnight, then drain and rinse it well.
2. Blend the dal with the ginger, turmeric and a dash of water to a smooth batter with a pancake-batter consistency, adding a little water if needed.
3. Transfer the batter to a bowl and mix in the onion, tomato, green chilli, cumin, carrot, capsicum, salt, coriander and curry leaves if using. Then mix in the ENO gently.
4. Heat a small pan over medium heat and add a few drops of oil, spreading it evenly.
5. Pour a ladleful of batter into the pan and spread it gently into a round pancake. Adjust the thickness to taste.
6. Drizzle a few drops of oil around the edges, cover and cook on medium-low heat until the bottom is golden brown and crisp.
7. Carefully flip, add a little more oil around the edges if needed, poke holes with a knife, and cook the other side covered until golden and crisp.
8. Remove the moonglet from the pan and repeat with the remaining batter.
9. For the chutney, mix the water, amchur, sugar, chaat masala, pepper powder, roasted cumin powder, chilli powder and salt in a clean bowl.
10. Pour the mixture into a hot pan and bring to a boil. It will thicken in about 2 minutes; turn off the heat and let it thicken as it cools.

Summarized from Kunal Kapur's video. Watch it for the details.

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OnionTomatoGingerCarrotBell pepperMoong dal