Healthy Mini Spinach and Moong Dal Pancakes
8 hours
1199 reads
About Healthy Mini Spinach and Moong Dal Pancakes
Start your day with these vibrant and nutritious Mini Spinach and Moong Dal Pancakes! A delicious and healthy breakfast or brunch option, these pancakes are packed with protein and iron from the moong dal (split yellow lentils) and spinach, making them a powerhouse of flavor and nutrition.The subtly spiced batter, infused with a hint of chili and fresh coriander, creates a delightful savory pancake that's both light and satisfying. Easy to make and incredibly versatile, these pancakes are perfect for a quick weeknight meal or a special weekend brunch.This recipe provides a simple yet flavorful way to enjoy the goodness of lentils and greens. Get ready to experience a wholesome and delicious start to your day!
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Recipe Time & More
Prep2 hours
Cook6 hours
Total8 hours
Ingredients
Dry Ingredients
- 3/4 cup Lentils dhuli moong dal; rinse thoroughly, moong dal, split, yellow
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder adjust to your spice preference
Fresh Ingredients
- 1 cup Spinach and finely chopped, fresh, washed
- 2 tbsp Coriander finely chopped, fresh
- 2 Chilies finely chopped; adjust quantity to taste, green
- 10 cubes Cottage Cheese indian cottage cheese, diced
Instructions
Prepare the Lentils
- Wash and soak the split yellow lentils in water for at least 3-4 hours, or preferably overnight.
- Grind the soaked lentils into a smooth paste using a blender or food processor. Add minimal water, only if necessary, to achieve a smooth consistency.
Prepare the Spinach
- Steam or pressure cook the spinach until tender. Allow it to cool completely.
- Blend the cooked spinach into a smooth paste using a blender or food processor.
Combine and Season
- In a large bowl, combine the lentil paste and spinach paste.
- Add salt, chili powder, chopped green chilies, and chopped coriander. Mix well to ensure all ingredients are thoroughly combined.
- Adjust the consistency of the batter by adding a small amount of water if needed. The batter should be thick enough to hold its shape but thin enough to spread easily.
Cook the Pancakes
- Heat a lightly oiled non-stick pan or griddle over medium heat.
- Pour a small amount of batter onto the hot pan for each pancake, leaving space between them.
- Cook each pancake for 2-3 minutes per side, or until golden brown and cooked through. Use a spatula to gently flip the pancakes.
Serve
- Serve the pancakes immediately, garnished with paneer cubes. Enjoy with your favorite chutney or dipping sauce.
Recipe Notes
Expert Tips for Perfect Pancakes
- For extra flavor, add a pinch of turmeric powder to the batter.
- If you prefer a smoother pancake, strain the lentil and spinach pastes through a fine-mesh sieve before mixing.
- Don't overcrowd the pan when cooking the pancakes; cook them in batches to ensure even cooking.
- Experiment with different toppings! Try adding a dollop of yogurt, a sprinkle of chopped nuts, or your favorite herbs.
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Recipe Nutrition
Calories: 299kcalCarbohydrates: 35gProtein: 26gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mgFiber: 15gSugar: 5g
Arti Gupta
Articles: 26
4 Comments
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Wow, this looks fantastic!
Such a tasty dish! Thanks for the recipe.
Looks so wonderful! Thanks for posting.
This looks perfect! Thanks for posting.