दाल और सब्जियों से बना एक पौष्ट्रिक्स नाश्ता बनाने का एक आसान तरीका

Ingredients

• 1 cup Moong Dal (split green gram, unpolished) (Rinsed and soaked for 2 hours; drained before grinding)
• 2 tablespoons Water (Used sparingly for grinding the dal; add more if batter is too thick)
• 1/2 teaspoon Salt (Adjust to taste)
• 1/2 teaspoon Hing (Asafoetida) (Aids digestion; use sparingly)
• 1/2 teaspoon Ajwain (Carom seeds) (Adds a subtle aromatic note)
• 1/8 teaspoon Turmeric Powder (For color and health benefits)
• 2 teaspoons Red Chili Flakes (Optional; adds mild heat and color without darkening the batter)
• 1/2 teaspoon Baking Powder (Creates fluffiness; can substitute with 1/4 tsp baking soda + a pinch of lemon juice)
• 2 tablespoons Oil (vegetable or canola) (For pan‑frying; use a non‑stick pan for best results)
• 1 teaspoon Butter (Adds richness at the end; optional)
• 1 small Carrot (Finely diced)
• 1/4 cup Green Beans (Chopped into 1‑cm pieces)
• 1/4 cup Cabbage (Shredded)
• 1 piece Green Chili (Sliced; adjust heat to preference)
• 1 small Onion (Thinly sliced)
• 1 teaspoon Chaat Masala (Sprinkled on top for tangy flavor)
• 2 tablespoons Fresh Coriander Leaves (Finely chopped for garnish and chutney)
• 2 tablespoons Bhujia (fried snack) (Adds crunch to chutney; use sparingly)
• 15 leaves Mint Leaves (Fresh; provides cool flavor)
• 2 teaspoons Amchur Powder (dry mango) (Gives tanginess to chutney)
• 2 teaspoons Red Chili Powder (Adjust heat level)
• 1 teaspoon Turmeric Powder (for chutney) (Adds color and health benefits)
• 5 pieces Garlic Cloves (Peeled)
• 1 medium Ripe Red Tomato (Finely chopped; should be fully ripe for sweetness)
• 2 tablespoons Water (for chutney) (Helps blend into smooth paste)
• to taste Salt (for chutney)

Instructions

1. Rinse and Soak Dal

   Rinse 1 cup of unpolished moong dal under running water and soak in fresh water for about 2 hours, changing the water once if needed.

   Time: PT2H

2. Grind Dal to Coarse Batter

   Drain the soaked dal and transfer to a blender. Add 1‑2 tbsp water and blend until the mixture is coarse‑grained, not a smooth paste.

   Time: PT10M

3. Season and Lighten Batter

   To the ground dal add 1/2 tsp salt, 1/2 tsp hing, 1/2 tsp ajwain, 1/8 tsp turmeric, 2 tsp red chili flakes (optional) and 1/2 tsp baking powder. Whisk vigorously for 3‑4 minutes until the batter becomes lighter in colour and slightly fluffy.

   Time: PT5M

4. Prepare Vegetables

   Finely dice 1 small carrot, chop 1/4 cup green beans, shred 1/4 cup cabbage, slice 1 onion and 1 green chili. Set aside.

   Time: PT5M

5. Heat Pan and Add Oil

   Place a non‑stick pan over medium heat, add 1 tbsp oil and swirl to coat the surface evenly.

   Time: PT2M

   Temperature: Medium

6. Cook First Side of Pancake

   Pour a ladleful of batter onto the pan, spreading it thinly to your desired pancake size. Cook for 2‑3 minutes until the bottom sets and turns light golden.

   Time: PT3M

   Temperature: Medium

7. Add Vegetables

   Scatter the prepared vegetables evenly over the partially cooked batter, sprinkle a pinch of salt, then cover the pan with a lid for 1 minute to steam‑cook the veggies.

   Time: PT1M

   Temperature: Medium

8. Flip Pancake

   Using a spatula, gently lift and flip the pancake. Press lightly and cook the other side for another 2‑3 minutes until crisp and golden.

   Time: PT3M

   Temperature: Medium

9. Finish with Butter and Seasoning

   Add 1 tsp butter on top, sprinkle 1 tsp chaat masala and garnish with chopped coriander leaves. Cover for another minute to let the butter melt.

   Time: PT1M

   Temperature: Medium

10. Prepare Sev‑Tomato Chutney

    In the blender combine 2 tbsp bhujia, 2 tbsp coriander leaves (stems included), 15 mint leaves, 2 tsp amchur powder, 2 tsp red chili powder, 1 tsp turmeric, 1 green chili, 5 garlic cloves, 1 medium ripe tomato, 2 tbsp water and salt to taste. Blend to a smooth paste.

    Time: PT10M

11. Serve

    Transfer the pancake to a serving plate, drizzle or dip with the sev‑tomato chutney, and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Moong Dal (split green gram, unpolished): Yellow split moong dal (will be less fibrous)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Hing (Asafoetida): Garlic powder (different flavor)
• Instead of Ajwain (Carom seeds): Cumin seeds (different flavor)
• Instead of Turmeric Powder: Saffron (expensive)
• Instead of Red Chili Flakes: Paprika, Kashmiri red chili powder
• Instead of Baking Powder: Baking soda
• Instead of Oil (vegetable or canola): Ghee, Sunflower oil
• Instead of Butter: Ghee, Margarine
• Instead of Carrot: Grated zucchini
• Instead of Green Beans: Peas
• Instead of Cabbage: Shredded lettuce
• Instead of Green Chili: Jalapeño
• Instead of Onion: Shallots
• Instead of Chaat Masala: Sumac
• Instead of Fresh Coriander Leaves: Cilantro stems
• Instead of Bhujia (fried snack): Papdi
• Instead of Mint Leaves: Basil
• Instead of Amchur Powder (dry mango): Lemon zest
• Instead of Red Chili Powder: Paprika
• Instead of Turmeric Powder (for chutney): Saffron (expensive)
• Instead of Garlic Cloves: Garlic paste
• Instead of Ripe Red Tomato: Tomato puree (1/4 cup)
• Instead of Water (for chutney): Lemon juice (adds extra tang)
• Instead of Salt (for chutney): Sea salt

Equipment Needed

• Blender or Wet Grinder
• Mixing Bowl
• Non‑stick Frying Pan
• Spatula
• Ladle or Small Scoop
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup
• Serving Plate

Critical Steps — Do Not Skip

• Soaking the moong dal for at least 2 hours
• Grinding the dal to a coarse but not watery consistency
• Whisking the batter until it lightens in colour
• Flipping the pancake without breaking it
• Adding vegetables after the batter has set to keep them crisp

Chef Tips from the Video

• Using unpolished moong dal retains extra fibre and nutrients
• A pinch of baking soda can be added with the baking powder for extra fluffiness
• Covering the pan creates a gentle steam that cooks the interior without drying the exterior

Troubleshooting

Storage

Refrigerator: Store the pancake in an airtight container for up to 2 days; reheat on a skillet.

Freezer: Freeze individual portions wrapped in parchment and a zip‑lock bag for up to 1 month; thaw and reheat.

Room temperature: Not recommended beyond 2 hours due to dairy and fresh vegetables.

Make-Ahead Tips

• The batter can be prepared a day ahead and kept refrigerated; give it a quick whisk before cooking
• Sev‑tomato chutney improves in flavor after resting for 30 minutes and can be stored in the fridge for up to 3 days

Frequently Asked Questions