26 Feb Moong Dal Multigrain Pancakes
These easy to make pancakes are protein-rich, gluten-free (if jaggery/honey is skipped), and packed with fiber + good fats (from flax + ghee/oil).
Ingredients
- ½ cup yellow moongdal flour (split yellow lentils flour). Alternately , you can dry roast yellow moong dal, cool and dry grind to make a fluor.
- ¼ cup rice flour
- ¼ cup jowar (sorghum) flour
- 2 tbsp besan (gram flour)
- 1 tbsp flaxseed meal (optional)
- 1–2 tbsp jaggery powder / honey (optional, can skip for fully savory)
- 1 tsp red chilli powder
- 1 tsp garlic–green chilli paste
- ¼ tsp turmeric powder
- ¾ cup buttermilk (or ½ cup yogurt + ¼ cup water)
- ¼ cup fresh greens (coriander, spinach, or fenugreek leaves)
- Salt to taste
- 1 tsp. Eno fruit salt
- oil/ghee for cooking
COOK TIME
25 minutes
CALORIES
15 minutes
PROTEIN
6
FIBER
25 minutes
CARBOHYDRATES
15 minutes
SERVES
6
Instructions
- Mix Flours – Combine moong dal flour, rice flour, jowar flour, besan, flaxseed meal, Eno fruit salt, 2 tsp. oil and spices in a bowl.
- Add Wet Ingredients – Whisk in buttermilk (or yogurt-water mix), chopped greens, green chilli ,garlic paste, salt and jaggery (if using). Adjust water for a smooth, spreadable batter (like dosa batter, not too runny).
- Cook Pancakes – Heat a non-stick pan, grease lightly with oil/ghee. Spread a ladle of batter into a round pancake.
- Flip & Finish – Cook until golden spots appear, then flip and cook the other side.
- Serve – Best enjoyed hot with eggless mayonaisse, curd, or a light pickle or topped with peppery avocado guacamole , grilled paneer or herbed potato and any spicy chutney.
Video Tutorial
Notes
These pancakes are best eaten freshly cooked. If you need to carry them to workplace, use a keep warm container or microwave few seconds and then eat. Else increase the oil content while cooking to maintain the softness.
Vegan Variation – Use almond/soy milk + 1 tsp lemon juice instead of buttermilk.
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