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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! Packed with amazing flavors and loads of protein, this nutritious breakfast is especially good for growing kids.

Savory Lentil 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 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!

Course Appetizer, Breakfast, Snack
Cuisine Indian
Keyword healthy, lentils, protein
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 163 kcal
Author Nidhi Bothra

Ingredients

Pancake

Dip

  • 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

Relish

  • 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

Instructions

  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 Video

Recipe Notes