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:
These deliciously healthy, protein-packed savory pancakes are full of ground lentils and fresh vegetables. It makes a great nutritious 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!
- 1 cup rice
- 1/4 cup toor dal (split pigeon peas lentils)
- 1/4 cup chana dal (yellow split chickpeas lentils)
- 1 tbsp yellow moong dal (petite split yellow lentils)
- 1 tbsp split urad dal (black gram lentils)
- 1 tbsp orange masoor dal (orange lentils)
- 1 tbsp split green 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
- 4 dried red chilies
- 8 curry leaves
- 1 inch ginger
- 1/2 tsp cumin seeds
- pinch asafoetida powder (hing) , optional
- 1/2 tsp garam masala
- oil or ghee
- salt to taste
- 1/4 cup coconut , grated, frozen or fresh
- 1/2 cup cilantro
- 1/4 cup mint
- 1/4 cup yogurt
- 4 cashews , optional
- 4 almonds , optional
- 2-3 green chilies
- 1 inch ginger
- lemon , according to the sourness of the yogurt
- salt to taste
- 1 cup corn , boiled (fresh / frozen / can)
- 1/2 cup cherry tomatoes , cut in to half
- 2 tbsp cilantro , chopped
- 1 tsp lemon juice
- salt to taste
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Wash and soak all dals (lentils) and rice together with enough water for 4-6 hours or overnight.
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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).
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Add all vegetables to the batter. Save some veggies to put on top of the pancake.
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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.
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Empty it in a bowl and add yogurt, lemon and salt according to taste.
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For the relish, mix corn, tomatoes and cilantro. Add lemon juice and salt according to taste.
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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.
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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.
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Your pancakes are ready. Remove to a plate, stack 3 pancakes together and serve them with dip and relish.
Recipe Video
- It makes a great appetizer for any party. Just serve a single pancake and dress it with dip and relish on top.
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DID YOU MAKE THIS RECIPE?
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Wow!! This twist looks FANTASTIC!
Thanks so much! Give it a try!
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!!
I tried this at home and it was very easy to make and flavorful.
So happy that you liked it . Thanks for trying
The pancakes looks so yummy and delicious!!