Moong Daal Pancakes a la Chef Vicky Ratnani

Gluten free- check

Proteinaceous- check

Delicious- check

Ingredients
Moong Dal : 1 cup
Cumin Powder : 1/2 tbsp
Ginger-Chilli Paste : 1 tbsp
Olive Oil : 1 tbsp
Salt to Taste : 1 g
Garlic, Smashed : 10 g
Extra-Virgin Olive Oil : 20 ml
Salt : 5 g
Freshly Ground Pepper : 6 g
Freshly Grated Parmigiano-Reggiano Cheese – Optional : 2 tbsp

Method
Step 1 : Drain the moong dal and grind it in a processor until a thick, non-lumpy mixture is formed.
Step 2 : Add the remaining ingredients to the mixture and mix well. Now, heat oil in a flat non-stick pan and spread the dough evenly using the back of a serving spoon
Step 3 : Pour the mixture evenly on the surface of the pan. Turn the pancake over, and make sure it is slightly brown from both the sides. Serve with green chutney.

Nutrition Facts
Calories : 235 kcal
Carbohydrates : 33 g
Protein : 11 g
Fats : 69 g

Diva

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