Chana Dal Pancakes
by Tarla Dalal
chana dal pancakes | healthy chana dal pancakes |chana dal pancakes for diabetics | with 26 amazing images
Chana dal pancakes is made 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 chana dal pancakes. Cook these split bengal gram pancakes over a slow flame as the chana dal is coarsely ground and will take a while to cook well.
What makes chana dal pancakes healthy? Chana dal is a very beneficial pulse for diabetics as it helps in the utilisation of sugar effectively causing a slow rise in blood sugar levels because of its low glycemic index.
There is a 1/2 cup of methi leaves used in chana dal pancakes and see why we love that. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves.
These Indian chana dal pancakes are extremely filling and you could have that for a heavy breakfast or it would suffice for dinner. Serve chana dal pancakes with green chutney.
Enjoy chana dal pancakes | healthy chana dal pancakes |chana dal pancakes for diabetics with detailed step by step photos below.
Chana Dal Pancakes recipe - How to make Chana Dal Pancakes
Preparation Time: Cooking Time: Total Time:
Makes 6 pancakes
For Chana Dal Pancakes
1/2 cup chana dal (split bengal gram) , soaked for 4 to 5 hours and drained
1/2 cup finely chopped fenugreek (methi) leaves
1/2 cup grated carrot
1/2 cup finely chopped spinach (palak)
4 to 6 curry leaves (kadi patta) , roughly chopped
1 tbsp finely chopped green chillies
1 tsp grated ginger (adrak)
2 tbsp curd (dahi)
salt to taste
1 tsp oil
1/2 tsp fruit salt
3 tsp peanut oil for greasing and cooking
For Serving With Chana Dal Pancakes
green chutney
For chana dal pancakes
- For chana dal pancakes
- To make {span class="bold1"}chana dal pancakes{/span}, grind the soaked chana dal into a coarse paste adding approx. ¼ cup of water.
- Add the fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies, curds, oil and salt and mix well. Just before serving, add the fruit salt and mix well.
- Divide the batter into 6 equal portions.
- Heat a non-stick tava with ¼ tsp of oil and spread one portion of the batter on it and make a pancake of approx. 100 mm. (4") diameter.
- Cook on a slow flame till both sides are golden brown, drizzling ¼ tsp oil.
- Repeat steps 4 and 5 to make 5 more {span class="bold1"}chana dal pancakes{/span}.
- Serve {span class="bold1"}chana dal pancakes{/span} hot with green chutney.
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Batter for chana dal pancake
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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!
How to make chana dal pancake
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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.
- 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!
Chana Dal Pancakes – A Healthy Breakfast
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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.
Tips for chana dal pancakes
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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.
| Energy | 104 cal |
| Protein | 4 g |
| Carbohydrates | 11.3 g |
| Fiber | 3.3 g |
| Fat | 4.7 g |
| Cholesterol | 0.8 mg |
| Vitamin A | 570.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 4.5 mg |
| Folic Acid | 35 mcg |
| Calcium | 40.9 mg |
| Iron | 1.3 mg |
| Magnesium | 32.1 mg |
| Phosphorus | 103.8 mg |
| Sodium | 20.9 mg |
| Potassium | 144.8 mg |
| Zinc | 0.4 mg |
Yes turned out very tasty
it was delicious and my family loved it but can it be frozen? Either the batter or the cooked pancakes.
If no fenugreek leaves available could substitute with coriander leaf or something else ?
Thank mam its a really healthy and yummy breakfast I cook to mix green moong daal its taste was delightful.🙏🏻
I loved this recipe I make this recipe to is so delicious 🥰👍👍👌🥞
Should nit step ni. 3 be step no. 7?
I loved the recipe. I tried with besan instead of soaked channa daal and it was yumm. Thanku for the delicious recipe :)
Hi What''s fruit salt? I added the normal salt and the pancakes tasted wow
Superrrr madam... My Mom tried ... Feeling too still More...
How long should I soak channa dal