Chana Dal Pancakes Recipe

A thin, round and flat cake with a slight indian twist, cooked with protein packed bengal gram dal makes a complete meal option.

Nutritional info

  • 1.3 gm
  • 1.8 gm
    Total Fat
  • 5.5 gm
  • 0.4 mg
    Vitamin C
  • 0.3 mg
  • 53.3 kcal
  • 3.7 mcg
    Vitamin A
  • 4.6 mg
2 Tbsp(22.0 gm) Chana Dal
1/8 Tsp(0.59 gm) Green Chilli Paste
1/2 Tsp(0.46 gm) Coriander Leaves (Chopped)
1/2 Tsp(1.0 gm) Ginger (Chopped)
1/2 Tsp(1.0 gm) Garlic (Chopped)
1/4 Tsp(0.44 gm) Jeera Powder
1/8 Tsp(0.56 gm) Salt
1 Tsp(3.0 ml) Oil
As Required(20.0 ml) Water
  • Soak 2 tbsp chana, boil, grind coarsely and keep aside.

  • In a mixing bowl, take 2 tbsp of previously cooked chana dal paste, 1/8 tsp green chilli paste, 1/2 tsp chopped ginger, 1/2 tsp chopped garlic, 1/4 tsp jeera powder, 1/8 tsp salt, 1/2 tsp chopped coriander leaves and mix well.

  • Add a required amount of water and mix until a pastelike consistency is obtained.

  • Heat 1 tsp oil on a nonstick frypan at a low flame.

  • Take a scoopful of the batter, put it in the pan and spread equally to form a pancake.

  • Allowing it to cook, flip and make sure both sides are browned well.

  • Serve fresh and hot.