Moong Dal Pesarattu Pancake

Transform your breakfast or snack routine with the nutritious and flavor-packed Moong Dal Pesarattu Pancake! This protein-rich South Indian delicacy is crafted from whole green moong dal and a hint of raw rice, creating a naturally gluten-free and satisfying base. Infused with aromatic ginger, zesty green chilies, and earthy cumin seeds, the batter delivers an irresistible savory punch. Each pancake is topped with finely chopped onions and fresh coriander, adding layers of texture and brightness. Perfectly golden and slightly crisp, these lentil pancakes pair beautifully with coconut chutney, tangy yogurt, or a bowl of hearty sambar. Quick to make once the batter is ready and ideal for a wholesome, healthy start to your day, Moong Dal Pesarattu Pancake is a must-try for lovers of flavorful, nutritious meals!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Whole green moong dal (green gram)
• 2 tablespoons Raw rice
• 1 inch Ginger
• 2 pieces Green chilies
• 1 teaspoon Cumin seeds
• 1 teaspoon Salt
• 0.75 cup Water
• 2 tablespoons Oil
• 1 medium Onion (finely chopped)
• 2 tablespoons Coriander leaves (chopped)

Directions

Step 1

Rinse the whole green moong dal and raw rice thoroughly under running water. Soak them together in water for at least 4 to 6 hours, or overnight for best results.

Step 2

Drain the soaked moong dal and rice. Add them to a blender along with ginger, green chilies, cumin seeds, and salt.

Step 3

Add 3/4 cup of water and blend all the ingredients until you achieve a smooth, pouring-consistency batter. The batter should not be too thick. Adjust with a few tablespoons of water if needed.

Step 4

Heat a flat non-stick skillet or griddle over medium heat. Once hot, grease it lightly with a few drops of oil.

Step 5

Pour a ladleful of the batter onto the skillet and spread it gently in circular motions to create a thin pancake.

Step 6

Sprinkle a little chopped onion and coriander leaves on top of the pancake while the batter is still wet.

Step 7

Drizzle a few drops of oil around and over the edges of the pancake. Cook for 2 to 3 minutes, or until the bottom is golden brown and the edges start lifting slightly.

Step 8

Flip the pancake using a spatula and cook the other side for 1 to 2 minutes, or until golden brown.

Step 9

Remove the pancake from the skillet and serve hot with chutney, sambar, or yogurt on the side.

Step 10

Repeat the process with the remaining batter to make additional pancakes. Stir the batter each time before pouring it to ensure even consistency.

Nutrition Facts

Serving size	(595.1g)

Amount per serving	% Daily Value*
Calories	1103.6

Total Fat 31.6g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2413.2mg	0%
Total Carbohydrate 161.0g	0%
Dietary Fiber 35.6g	0%
Total Sugars 19.7g
Protein 52.2g	0%

Vitamin D 0IU	0%
Calcium 344.9mg	0%
Iron 16.3mg	0%
Potassium 2890.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 18.4%

Carbs: 56.6%