Region: American

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Ingredients

Chana Dal (Split Bengal Gram) soaked and drained:100 grams
Chopped Fenugreek :100 grams
Chopped Spinach :100 grams
Grated Carrots :50 grams
Grated Ginger :5 grams
Curd :10 grams
Chopped green chilies :2
Curry leaves :5 twigs
Cooking Oil :1-2 tablespoon
Salt :As per taste

Directions

You will have to first grind the soaked Chana dal to make a coarse paste.
Now add green chilies, grated ginger, carrots, spinach and fenugreek leaves along with a pinch of salt to the paste and mix thoroughly.
Divide the paste into desired no. of portions depending upon no. of pancakes, you are willing to make.
Take a non-stick pan and pour a tablespoon of cooking oil in it. Then add one portion of the paste and allow it to cook on a slow flame.
Flip the pancake once the base is firmly cooked.
Serve hot with pickle or curd.

Nutritional info

Calories 100
Protein 5 grams
Carbs 15 grams
Fat 3 grams

Comments

Due to its low glycemic index and its ability to utilize blood sugar effectively, Chana Dal pancake is a good choice for an early morning breakfast. You can also add vegetables to increase its nutrient content. Besides being healthy, Chana Dal can be used in many ways like roasting and powdering to make sattu or grind to make besan and all that with taste and keeping health a priority.

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