30 minutes
Indulge in the savory delight of our Crispy Moong Dal Pancake! This recipe offers a perfect balance of a tender, fluffy interior with a golden, crisp exterior. It's an easy-to-make snack that harnesses the simple ingredients you have in your kitchen. Inspired by the traditional moong dal chilla, this pancake variation is a quick fix for your snacking desires, complete with step-by-step instructions and a quick video for guidance.
Moong Dal, soaked
cups
Onion, finely chopped
each
Green Chili, finely chopped
each
Capsicum, chopped
cups
Sweet Corn, kernels
cups
Coriander Leaves, finely chopped
cups
Eno (Fruit Salt)
teaspoons
teaspoons
Chaat Masala, for sprinkling
to taste
to taste
1. Soak Moong Dal
Soak the moong dal in water for one hour.
2. Grind Moong Dal
Drain the moong dal and grind it into a coarse paste, ensuring it doesn't become too watery.
3. Prepare Batter
In a mixing bowl, combine the moong dal paste, salt, chopped onions, green chili, capsicum, sweet corn (if using), and coriander leaves. Right before cooking, fold in the Eno or baking soda to aerate the batter and make it fluffy.
4. Heat Pan
Place a heavy-bottomed pan on the stove and heat it with a generous amount of oil or butter.
5. Cook Pancake
Pour two ladlefuls of the batter into the pan, spreading it gently to form a thick pancake shape. Cover the pan with a lid and cook on a medium flame until the bottom develops a golden crust. This requires patience.
6. Flip and Crisp
Carefully flip the pancake and continue cooking the other side. Use a spatula to gently divide the pancake into quarters, drizzling additional melted butter or oil into the cuts.
7. Serve
Once both sides are golden brown and crispy, remove the pancake from the pan and serve it immediately. Sprinkle with chaat masala if desired.
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