Moong Dal Recipe – Crispy Indian Pancakes with Ginger & Chilli

Last Updated on 4 months by Neha Deshmukh

Moong Dal Recipe – Crispy Indian Pancakes with Ginger & Chilli

Hey everyone! If you’re looking for a quick, satisfying, and utterly delicious snack or light meal, you have to try these Moong Dal pancakes. I first made these when I was craving something savory and crispy, and honestly, they’ve become a regular in my kitchen ever since. They’re so easy to whip up, and the flavour combination of ginger, chilli, and fresh veggies is just fantastic. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pancakes! They’re packed with protein from the moong dal, bursting with fresh veggie goodness, and have a delightful crispy texture. Plus, they come together in under 30 minutes – perfect for a busy weeknight or a weekend brunch. They’re a fantastic way to enjoy the goodness of lentils in a fun, unexpected way.

Ingredients

Here’s what you’ll need to make these amazing Moong Dal pancakes:

• 1 cup moong dal (approximately 175g)
• ¼ tsp turmeric powder (about 0.5g)
• 2 tbsp rice flour (approximately 15g)
• ¾ tsp salt (around 4g)
• ½ tsp cumin powder (about 2g)
• 1 green chilli, finely chopped (adjust to your spice preference)
• ½ tsp ginger paste (around 2.5g)
• 2 tbsp onion, finely chopped (approximately 20g)
• 2 tbsp tomato, finely chopped (approximately 20g)
• 2 tbsp capsicum (bell pepper), finely chopped (approximately 20g)
• 2 tsp oil (approximately 10ml) – I prefer vegetable oil, but you can use any neutral oil.
• ½ tsp eno fruit salt (about 2.5g)
• 2 tbsp water (approximately 30ml)
• 1 tbsp coriander, finely chopped (approximately 5g)
• 1 tbsp butter (approximately 15g)

Ingredient Notes

Let’s talk ingredients! Moong dal is a fantastic source of protein and is easily digestible – making these pancakes a healthy choice. It’s also naturally gluten-free.

Eno fruit salt is the secret to getting those wonderfully fluffy pancakes. It reacts with the batter to create air bubbles, giving them a light and airy texture. If you don’t have Eno, don’t worry – I’ve included substitution ideas in the FAQs!

Feel free to get creative with the veggies! My family loves adding grated carrots or finely chopped spinach. Traditionally, in some regions of India, people add finely chopped coriander leaves directly into the batter for extra freshness.

When it comes to oil, a neutral-flavored oil like vegetable, canola, or sunflower oil works best. You can even use ghee for a richer flavour, but butter is essential for that final golden-brown finish!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the moong dal in water for about 30 minutes. This softens the lentils and makes them easier to blend. Drain the dal completely after soaking.
2. Now, blend the soaked moong dal into a smooth paste. Don’t add any water while blending – the lentils should be enough to create a paste.
3. In a bowl, combine the dal paste, turmeric powder, rice flour, and salt. Mix well to form a thick batter.
4. Time for the flavour! Take small portions of the batter and mix each with cumin powder, chopped green chilli, ginger paste, and your chopped vegetables. I like to do this in batches to ensure everything is well combined.
5. Heat the oil in a pan over medium heat. This is where the magic happens!
6. Just before you’re ready to cook each pancake, activate the Eno fruit salt by mixing it with the water. Quickly add this frothy mixture to the batter and give it a gentle stir. Don’t overmix!
7. Pour a small ladleful of the frothy batter onto the hot pan. Sprinkle a little chilli powder and coriander on top.
8. Cook covered for about 2 minutes, or until the base sets and you see bubbles forming. Then, flip the pancake and add a little butter.
9. Cook for another minute or two, until golden brown and crispy. Serve hot with your favourite chutneys!

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the pancakes.
• Make sure your pan is hot before you pour the batter. This helps create that lovely crispy exterior.
• Don’t overmix the batter after adding the Eno. You want to keep those air bubbles intact.
• If the batter is too thick, add a tablespoon of water at a time until you reach the desired consistency.

Variations

• Vegan Adaptation: Simply swap the butter for a vegan butter alternative or a little extra oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check that your Eno fruit salt is also gluten-free.
• Spice Level Adjustment: For a milder flavour, remove the green chilli or use a milder variety. For a spicier kick, add more chilli or a pinch of cayenne pepper. My friend loves adding a dash of red chilli flakes!
• Festival Adaptations: These pancakes are a wonderful addition to any Indian festival spread. They’re particularly popular during Ganesh Chaturthi and Diwali.

Serving Suggestions

These Moong Dal pancakes are delicious on their own, but they’re even better with a side of chutney! I love serving them with mint-coriander chutney, tamarind chutney, or even a simple yogurt dip. A cup of masala chai makes the perfect accompaniment.

Storage Instructions

These pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. The texture won’t be quite as crispy, but they’ll still be tasty!

FAQs

What is the best way to soak the moong dal for optimal texture?

Soaking the moong dal in room temperature water for 30 minutes is ideal. You can soak it for a little longer, but don’t exceed an hour, as it can become too mushy.

Can I use a different type of dal instead of moong dal?

While moong dal gives the best results, you can experiment with other dals like masoor dal (red lentils). Keep in mind that the texture and flavour will be slightly different.

What can I substitute for Eno fruit salt to make the pancakes fluffy?

If you don’t have Eno, you can use a mixture of baking soda and lemon juice. Use about ¼ tsp baking soda and 1 tbsp lemon juice. Add it to the batter just before cooking, like you would with the Eno.

How do I prevent the pancakes from sticking to the pan?

Make sure your pan is well-heated and oiled before you pour the batter. Using a non-stick pan also helps.

Can I make the batter ahead of time, and if so, how should I store it?

You can make the batter ahead of time, but don’t add the Eno fruit salt until just before cooking. Store the batter in an airtight container in the refrigerator for up to 24 hours.