Moong Dal & Pea Pancakes Recipe – Easy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Moong Dal & Pea Pancakes Recipe – Easy Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, delicious, and satisfying snack or light meal. These Moong Dal & Pea Pancakes (or moong dal cheela as some call them!) are exactly that. I first made these when I was craving something savory and didn’t want to spend hours in the kitchen. They’ve been a family favorite ever since! They’re super versatile, packed with protein, and just… comforting. Let’s get cooking!

Why You’ll Love This Recipe

These pancakes are a fantastic introduction to Indian flavors, even if you’re new to cooking with lentils and peas. They’re incredibly easy to make – seriously, even beginner cooks can nail this! Plus, they’re a healthy and delicious way to enjoy a classic Indian street food vibe right at home. They’re perfect for breakfast, a quick lunch, or an evening snack.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful pancakes:

• 1 cup Moong Dal (split yellow lentils)
• ½ cup Green Peas (fresh or frozen)
• 4 tablespoons Water (for grinding)
• 4 tablespoons Onion, finely chopped
• 1 teaspoon Ginger, grated
• 1 teaspoon Coriander leaves, chopped
• 1 teaspoon Green Chili, finely chopped (adjust to your spice preference!)
• 1 teaspoon Baking Soda
• 1 tablespoon ghee or Oil (for cooking)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Dal: Type and Soaking Tips

We’re using moong dal – specifically, the split yellow variety. It cooks much faster and blends beautifully. Soaking is key! I recommend soaking the moong dal for at least 2-3 hours, or even overnight. This softens the lentils, making them easier to blend into a smooth paste. About 200g of moong dal is equivalent to 1 cup.

Green Peas: Fresh vs. Frozen

Fresh green peas are wonderful when in season, but frozen peas work just as well! No need to thaw them beforehand; you can add them directly to the blender. Using about 80g of green peas is equivalent to ½ cup.

Ghee vs. Oil: Flavor and Health Considerations

Traditionally, ghee (clarified butter) is used for cooking these pancakes, lending a beautiful nutty flavor. However, you can absolutely use any cooking oil you prefer – vegetable, canola, or even olive oil will work. Ghee adds richness, but oil is a perfectly healthy alternative.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Soak the Dal: Start by rinsing the moong dal thoroughly. Then, soak it in plenty of water for at least 2-3 hours.
2. Make the Pastes: Drain the soaked moong dal and blend it with 4 tablespoons of water until you have a smooth, thick paste. Do the same with the green peas – blend them with a little water to form another smooth paste.
3. Combine Everything: In a large bowl, combine the moong dal paste, pea paste, chopped onion, grated ginger, coriander leaves, green chili, and salt.
4. Add Baking Soda: Now, add the baking soda and mix everything really well. This is what gives the pancakes a lovely light and fluffy texture.
5. Adjust Consistency: If the batter seems too thick, add a little water, one tablespoon at a time, until you reach a consistency that’s pourable but not too runny. It should resemble pancake batter.
6. Cook the Pancakes: Heat a pan (a non-stick pan works best!) over medium heat. Add a little ghee or oil. Pour a ladleful of batter onto the hot pan and spread it into a thin circle.
7. Flip and Cook: Cook for about 2-3 minutes per side, or until golden brown and crispy.
8. Serve: Serve hot with your favorite chutney or a side of yogurt!

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Pancake Consistency

The batter consistency is crucial. Too thick, and the pancakes will be dense. Too thin, and they’ll be flimsy. Aim for a consistency similar to a standard pancake batter.

Preventing Sticking: Pan Temperature and Oil Usage

Make sure your pan is properly heated before adding the batter. A well-heated pan and a little oil will prevent the pancakes from sticking. If you’re still having trouble, try using a non-stick pan.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Moong Dal & Pea Pancakes: Simply substitute the ghee with any plant-based oil.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that any oil or ghee you use is also gluten-free.
• Spice Level Adjustments: Mild to Spicy: Adjust the amount of green chili to your liking. My kids prefer a milder version, so I often skip it altogether for them.
• Festival Adaptations: Holi or Janmashtami Special: These pancakes are often made during festivals like Holi and Janmashtami. You can add a pinch of turmeric for a vibrant yellow color, perfect for Holi!

Serving Suggestions

These pancakes are delicious on their own, but they really shine with a side of…

• Mint-Coriander Chutney: A classic pairing!
• Tamarind Chutney: Adds a sweet and tangy flavor.
• Plain Yogurt: Cooling and refreshing.
• A sprinkle of chaat masala: For an extra burst of flavor.

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. You can also store the batter in the fridge for a day, but it might thicken, so add a splash of water before cooking.

FAQs

Let’s answer some common questions!

What is the best way to soak the moong dal for this recipe?

Soaking in plenty of water for at least 2-3 hours is ideal. Overnight soaking is even better!

Can I use frozen peas instead of fresh peas?

Absolutely! Frozen peas work perfectly fine. No need to thaw them first.

What is the role of baking soda in these pancakes?

Baking soda helps to create a light and fluffy texture. It’s what makes these pancakes so delightful!

Can I make the batter ahead of time? How should I store it?

Yes, you can! Store the batter in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before cooking.

What chutneys or accompaniments pair best with these pancakes?

Mint-coriander chutney, tamarind chutney, and plain yogurt are all fantastic choices!

Enjoy making these Moong Dal & Pea Pancakes! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!