Chana Dal Pancakes recipe with step by step photos
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Batter for chana dal pancake-
For preparing the batter for chana dal pancake, pick and clean the chana dal and transfer into a deep bowl.
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Pour enough water over it.
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Cover the dal with a lid and soak for 4 to 5 hours. You can also use hot water and soak it for 2 hours.
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Drain the dal using a strainer.
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Transfer the dal to a mixer jar.
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Add ¼ cup of water.
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Blend the soaked and drained chana dal to a coarse paste.
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Transfer the coarsely crushed dal to a bowl. If you crush it smooth, the batter will turn like a dosa/chilla batter and you won’t get fluffy pancakes.
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Add carrot. You can add any vegetables of your choice like grated beetroot, lauki, cabbage, french beans, coarsely crushed peas or corn etc.
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Add spinach. Palak is rich in dietary fibre, iron, vitamin C and many more nutrients. To read more about it, check this article on 17 Amazing Health Benefits of Palak, Spinach.
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Add the fenugreek leaves.
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Add curry leaves. This is totally optional.
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Add green chillies. It can be swapped with red chilli powder.
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Add ginger. If you are someone like me who stocks up refrigerator with Ginger Green Chilli Paste then make use of it.
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Add the curd. It helps in making chana dal pancake soft.
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Add oil.
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Add salt and a little water (approx. 1/4 cup).
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Mix well and our batter for the chana dal pancake is ready!
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How to make chana dal pancake-
To make the chana dal pancakes, just before making them, add the fruit salt.
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Mix gently. If mixed vigorously, then the air bubbles might escape making dense pancake.
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Heat a non-stick greased tava (griddle) and grease it with ¼ tsp of oil.
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Pour a little batter on a greased tava (griddle). Spread it evenly to make a 100 mm. (4”) diameter circle.
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Cook the bottom side till light brown on a low flame. 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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Flip and cook the other side using ¼ tsp oil, till they turn golden brown in colour. It is important to cook the chana dal pancake on low flame as the dal is coarsely crushed and takes time to cook.
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Remove the chana dal pancake in a plate.
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Repeat steps 3 to 7 to make 5 more chana dal pancakes | healthy chana dal pancakes| chana dal pancakes for diabetics |
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Serve chana dal pancakes | healthy chana dal pancakes| chana dal pancakes for diabetics | immediately with green chutney. Green Moong Dal and Carrot Mini Pancakes, Buckwheat Pancakes, Sprouts Pancakes are some healthy pancake recipes which you must try for a nutritious breakfast!
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Chana Dal Pancakes – A Healthy Breakfast -
Chana Dal Pancakes – A Healthy Breakfast. High protein chana dal mixed with loads of veggies to make a healthy pancake breakfast which the entire family can enjoy. The choice of veggies can totally be yours though. With 230 calories, 8 g of protein and 6.6 g of fiber from 2 pancakes, this snack is a real health treat. Preferably make use of peanut oil to cook these pancakes, as peanut oil has a better ratio of MUFA (mono unsaturated fatty acid) to PUFA (polyunsaturated fatty acid), which helps in reducing inflammation in the body and protecting heart as well. Remember to soak well in advance and enjoy it with green chutney.
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Tips for chana dal pancakes-
Chana dal has to be soaked for 4 to 5 hours, so plan for this recipe in advance.
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Grind the soaked chana dal only to a coarse mixture for a good mouthfeel. To do so pulse the mixer for 5 seconds and pause for 2 seconds and again pulse.
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Carrots can be replaced with cabbage.
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After adding fruit, mix very gently. If mixed vigorously, then the air bubbles might escape making dense pancakes.
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Cook these pancakes over a slow flame as the chana dal is coarsely ground and will take a while to cook well.
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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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