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Quick & Spongy Moong Dal Pancake: Boost Flavor with Veggies, Cooked with Less Oil.
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News18•27-09-2026, 14:07
Quick & Spongy Moong Dal Pancake: Boost Flavor with Veggies, Cooked with Less Oil.
- •Prepare a delicious and filling moong dal pancake for a quick morning breakfast.
- •Soak and grind yellow moong dal to make a batter, enhancing flavor with vegetables like carrots, bell peppers, and tomatoes.
- •Cook on a pan with minimal oil; add fruit salt to the batter for a light and spongy texture.
- •Cook the pancake on medium heat, flipping until golden, and garnish with white sesame seeds.
- •Serve hot with green chutney, yogurt, or ketchup; reduce green chilies for children.
Key Questions Answered
You should soak the washed split yellow moong dal in sufficient water for about 2 hours.
Adding fruit salt to the batter just before cooking makes the pancake light and spongy.
You can mix finely chopped onion, bell pepper, tomato, grated carrot, fresh coriander, green chilies, curry leaves, whole cumin seeds, chili flakes, and salt.
