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 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

Custom Category Appetizers, Breakfast, Healthy, Snacks

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 8

Calories 163 kcal

Author Nidhi Bothra

Ingredients

Pancake

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

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

Wash and soak all dals (lentils) and rice together with enough water for 4-6 hours or overnight.
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).
Add all vegetables to the batter. Save some veggies to put on top of the pancake.
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.
Empty it in a bowl and add yogurt, lemon and salt according to taste.
For the relish, mix corn, tomatoes and cilantro. Add lemon juice and salt according to taste.
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.
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.
Your pancakes are ready. Remove to a plate, stack 3 pancakes together and serve them with dip and relish.

Recipe Video

Recipe Notes

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

Nutrition Facts

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

Amount Per Serving

Calories 163 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 55mg2%

Potassium 318mg9%

Carbohydrates 30g10%

Fiber 5g21%

Sugar 3g3%

Protein 6g12%

Vitamin A 1660IU33%

Vitamin C 35.1mg43%

Calcium 41mg4%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.