Moong Daal Pancake

Ingredients:

• 1 cup split yellow moong dal (soaked for 4-6 hours)

• 1 green chili, chopped

• 1 inch ginger, grated

• 2 tablespoons chopped coriander leaves

• Salt to taste

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon baking soda (optional)

• Cooking spray or oil for cooking

Instructions:

1.      Drain the soaked moong dal and rinse it well. Add it to a blender along with green chili, ginger, coriander leaves, salt, turmeric powder, cumin seeds, and a little water. Blend to a smooth batter consistency.

2.      Transfer the batter to a bowl and let it rest for 10-15 minutes. If the batter is too thick, add a little water to adjust the consistency.

3.      Heat a non-stick pan over medium heat. Spray with cooking spray or lightly grease with oil.

4.      Pour a ladleful of batter onto the pan and spread it into a round shape.

5.      Cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes until both sides are golden brown and crispy.

6.      Repeat with the remaining batter.

7.      Serve the moong dal pancakes hot with chutney or yogurt.