Green Moong Dal and Carrot Mini Pancakes
by Tarla Dalal
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Added to 155 cookbooks
This recipe has been viewed 39435 times
Mini pancakes are a handy snack, which can be served anytime, whether to kids returning from school or to guests at a party. And, when made with a different batter, such as this one made of moong dal and curds, it becomes a unique and memorable treat.
These Green Moong Dal and Carrot Mini Pancakes are a pretty sight to behold, with a light greenish colour, speckled with flakes of cottage cheese and grated carrot, and they also have a nice and peppy flavour, thanks to the addition of curds to the batter.
Cooking them in a mini uttapa pan is an easy way to complete large batches with minimal effort, but in case you don’t have one, you could always pour out small uttapas in a regular tava itself.
These delicious mini pancakes also make a good recipe to serve for Breakfast .
- Soak the green moong dal in enough hot water in a deep bowl for 2 hours.
- Drain and keep aside.
- Combine the dal, green chillies and curds in a mixer and blend it till smooth.
- Transfer the mixture in a deep bowl add the besan, carrot, paneer, asafoetida, baking powder, salt and approx. ¼ cup of water, mix well and keep aside.
- Heat a non-stick mini uttapa pan and grease with little oil.
- Pour 1 tbsp of the batter in each uttapa mould and spread it lightly.
- Cook on both sides, using a little oil till they turn golden brown in colour from both the sides.
- Repeat steps 5 to 7 to make 14 more mini pancakes in 2 more batches.
- Serve immediately with green chutney.
Nutrient values per serving
|Vitamin A||102.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||0.2 mg|
|Folic Acid||16.8 mcg|
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