Moong Dal Pancakes

These savory moong and masoor dal pancakes are a quick, nutritious, and protein-packed alternative to standard breakfast fare. Naturally gluten-free and lightened with a touch of yogurt and ENO, they cook up golden and tender in minutes.

Steps

1. Wash the moong dal and masoor dal thoroughly, then soak them in 2 to 3 cups of water for about one hour until softened.
2. Drain the soaked lentils and transfer them to a blender.
3. Add the salt and ginger powder to the blender, and blend into a smooth paste.
4. Transfer the paste into a mixing bowl, then add the yogurt and ENO fruit salt.
5. Let the batter sit for one minute, then mix thoroughly until fluffy.
6. Heat a pan over medium heat, pour in a portion of the batter, and drizzle with a little oil or butter.
7. Flip once the bottom is cooked, and cook the other side for 30 to 45 seconds until golden.
8. Remove from the pan, top with melted butter or ghee, and serve with chutney or maple syrup.

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