Chana Dal Pancakes ( Gluten Free )
by Tarla Dalal
Added to 42 cookbooks
This recipe has been viewed 21685 times
Chana dal pancakes 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. Serve them piping hot to enjoy them even more.
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Chana Dal Pancakes ( Gluten Free ) recipe - How to make Chana Dal Pancakes ( Gluten Free )
Preparation Time:    Cooking Time:    Total Time:
Makes 6 pancakes
- Blend the soaked and drained chana dal in a mixer to a coarse paste adding a little water if required.
- Transfer to a bowl, add the fenugreek leaves, carrot, spinach, curry leaves, green chillies, ginger, curds, oil, salt and a little water (approx. 1/4 cup) and mix well.
- Just before making the pancakes, add the fruit salt and 2 tsp of water over it.
- When the bubbles form, mix gently.
- Pour a little batter on a greased tava (griddle) and spread it evenly to make a 100 mm. (4”) diameter circle.
- Cook on both the sides, using a little oil, till they turn golden brown in colour.
- Repeat with the remaining batter to make 5 more pancakes.
- Serve immediately with tomato ketchup or green chutney.
- While cooking if the pancake sticks to the tava (griddle), add 2 tbsp of besan (bengal gram flour) to the batter and continue cooking.
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