Chana Dal Pancakes

by Tarla Dalal

Other Related Recipes

Appam Pancake
Baked Mushroom Pancakes
Baked Pancakes
Baked Spinach Pancakes In Tomato Gravy
Banana Sesame Pancakes ( Low Cholesterol Recipe)
Banana Walnut Pancakes
Buckwheat Pancakes
Bulgur Wheat Pancakes
Buttermilk Apple Pancakes
Carrot Pancake Sizzler
Carrot Pancakes
Chocolate Pancakes with Mango Yoghurt
Cooked Rice Pancakes ( Healthy Breakfast)
Cooked Rice Pancakes
Crunchy Potato Pancakes ( Acidity Recipe)
Date Pancakes
Green Pea Pancakes
Jagger Pancakes
Mango Pancakes
Mini Caribbean Pancake ( Tiffin Treats for Kids )
Mini Soya Paneer Pancakes ( Healthy Starter Recipe )
Nachni Pancakes
Onion Pancakes ( Chinese Cooking )
Pancakes
Paneer Pancakes
Praline Pancakes with Apricot Sauce
Rice Pancakes
Savoury Protein Pancakes
Semolina Pancakes ( Snacks )
Spiced Pancakes with Golden Cinnamon Pears
Spinach Pancakes In White Sauce
Stir- Fried Spinach Pancake (100 Calorie Snacks)
Stir-fried Mushroom Pancakes ( Diabetic Recipe)
Stir-fried Spinach Pancakes ( Diabetic Recipe )
Stuffed Buckwheat Pancakes ( Know Your Flours )
Stuffed Cauliflower Pancakes ( Weight Loss After Pregnancy )
Stuffed Spinach Pancakes ( Weight Loss After Pregnancy )
Sweet Faraali Pancakes ( Faraal Recipe)
Sweet Oatmeal Pancakes

Accompaniments

Low Calorie Green Chutney

Added to 223 cookbooks
This recipe has been viewed 35968 times

It has been recently discovered that chana dal is a very beneficial pulse for diabetics as it helps in the utilization of sugar effectively causing a slow rise in blood sugar levels because of its low glycemic index. This recipe makes use of soaked chana dal mixed with vitamin rich vegetables and protein rich curds to enhance its taste. Grated ginger and green chillies add the much-needed spice to the pancakes. Cook these pancakes over a slow flame as the chana dal is coarsely ground and will take a while to cook well.

Add your private note

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Makes 4 pancakes.
Show me for servings

Ingredients

1/2 cup chana dal (split bengal gram), soaked and drained
1/2 cup chopped fenugreek (methi) leaves
1/2 cup chopped spinach (palak)
1/2 cup grated carrot
4 to 6 curry leaves (kadi patta), chopped
1 tbsp low fat curds (dahi)
1 sachet fruit salt
1 tsp grated ginger (adrak)
1 to 2 green chillies, chopped
salt to taste

Other ingredients
1 tsp oil for cooking

Method

Grind the soaked chana dal into a coarse paste adding a little water if required.
Add the fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies and salt and mix well.
Just before serving, add the curds and fruit salt and mix well.
Divide the batter into 4 equal portions, spread one portion of the batter on a non-stick pan and make a pancake of approx. 125 mm. (5") diameter
Cook on a slow flame till both sides are golden brown, drizzling a little oil if required.
Repeat with the remaining batter to make 3 more pancakes.
Serve hot.

Nutrient values per pancake