Breakfast, Snacks
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Savory Power Pancakes with Coconut-Mint Dip and Corn-Tomato Relish

Savory Power Pancakes with Coconut-Mint Dip and Corn-Tomato Relish

These deliciously healthy, protein-packed savory pancakes are full of ground lentils and fresh vegetables. It makes a great snack when you are low on energy or as a breakfast. Top it off with some coconut-mint dip and a fresh corn-tomato relish, and you have a perfect spring snack! With the combination of a variety of lentils and rice, this dish is a super wholesome meal to enjoy. Packed with amazing flavors and loads of protein, this nutritious breakfast is especially good for growing kids.

STEP BY STEP:

Savory Power Pancakes with Coconut-Mint Dip and Corn-Tomato Relish

Savory Power Pancakes with Coconut-Mint Dip and Corn-Tomato Relish

  • Servings: 4-6
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Ingredients

Pancake
  • 1 cup rice
  • 1/4 cup toor dal (split pigeon peas lentils)
  • 1/4 cup chana dal (yellow split peas lentils)
  • 1 tbsp moong dal (petite split yellow lentils)
  • 1 tbsp urad dal (black gram lentils)
  • 1 tbsp orange masoor dal (orange lentils)
  • 1 tbsp split moong dal (split green gram lentils)
  • 1/2 cup zucchini, grated and squeezed
  • 1/2 cup carrots, grated and squeezed
  • 1/2 cup red or green peppers, finely chopped
  • 2 tbsp cilantro (coriander) leaves
  • 3-4 dry red chilies
  • 6-8 curry leaves
  • 1 inch ginger
  • 1/2 tsp cumin seeds (jeera)
  • pinch of asafoetida powder (hing) – optional
  • 1/2 tsp garam masala (ground spice blend) – optional
  • oil or ghee
  • salt to taste
Dip
  • 1/4 cup coconut, grated,  frozen or fresh
  • 1/2 cup cilantro (coriander) leaves
  • 1/4 cup mint
  • 1/4 cup yogurt
  • 3-4 cashew (optional)
  • 3-4 almonds (optional)
  • 2-3 green chilies
  • 1 inch ginger
  • lemon, according to the sourness of the yogurt
  • salt to taste
Relish
  • 1 cup boiled corn, fresh / frozen / can
  • 1/2 cup cherry tomatoes, cut in to half
  • 2 tbsp cilantro, chopped
  • 1 tsp lemon juice
  • salt to taste

Directions

  1. Wash and soak all dals (lentils) and rice together with enough water for 4-6 hours or overnight.
  2. Then drain the water and again wash the dals 2-3 times. Grind them with red chilies, curry leaves, ginger, cumin seeds and just enough water to make a medium consistency coarse paste. Add salt, garam masala and hing (optional).
  3. Add all vegetables to the batter. Save some veggies to put on top of the pancake.
  4. Next we will make the dip. Put everything in the grinder except yogurt, salt and lemon. Grind to a smooth consistency. If required add some water, just to help you grind. Don’t make it too runny.
  5. Empty it in a bowl and add yogurt, lemon and salt according to taste.
  6. For the relish, mix corn, tomatoes and cilantro. Add lemon juice and salt according to taste.
  7. Now we will start making the pancakes. Heat the pan. Once it is hot, pour in 1 to 2 tablespoons of batter in the pancake rounds on the pan in the thickness you want. Put some vegetables on top too.
  8. Drizzle some oil around the pancake and allow to cook for 1 minute or till it turns golden brown . Turn over and add some oil on other side too and cook till it’s well done.
  9. Your pancakes are ready. Remove to a plate, stack 3 pancakes together and serve them with dip and relish.

Recipe Notes:

  • It makes a great appetizer for any party. Just serve a single pancake and dress it with dip and relish on top.

DID YOU MAKE THIS RECIPE?

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5 Comments

  1. This recipe will be hands down my go to recipe when I need to make something which is healthy and one which doesn’t compromise on taste a bit.
    I had this dish made by Nidhi and felt satiety in its first bite. This pancake is very light in texture and super tasty; also when had with the coconut- mint & corn-tomato accompaniment it elevates the taste to a new level.
    Definitely a must try for all!!

  2. Bharathi says

    I tried this at home and it was very easy to make and flavorful.

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