The Chana Dal pancake is a classic specialty of North India, simple and quick to prepare. These seared chana dal pancakes are the Indianized version of traditional American pancakes. Sounds interesting, right? Made using chana dal goodness (Bengal gram) which is ground well into a grainy and coarse paste with mixed vegetables to give that perfectly healthy and rich pancake (chilla) taste. This healthy dish containing chana dal also offers many nutritional benefits. As chana dal is a good source of protein, vegetables add an extra layer of nutrition and nourishment to this tempting indulgence. Since it is only lightly seared, the health quotient of these delicious pancakes increases. Whip up this chilla for breakfast and give your day an energetic and healthy start. If your kids are picky and picky, these Bengal gram pancakes can prove to be a good health option paired with flavors. Accompany this pancake with any dip of your choice, whether it’s green chutney, red chutney or even curd, it all tastes better when you have the perfect dip with a delicious main course. If your friends come over and you have no idea what the menu is, just count on these delicious pancakes and watch them devour it in minutes. This pancake doubles as a quick dish to make if you’re feeling lazy and don’t want to do something fancy and heavy. So what are you waiting for, just follow this simple step by step recipe. Then your chana dal pancake will be ready in no time.
Ingredients of the Chana Dal pancake
- 2 and 3/4 tablespoon chana dal
- 3 teaspoons of spinach
- 1 and 1/4 curry leaves
- 1/4 teaspoon of ginger
- salt As needed
- 1 and 1/4 tablespoon fenugreek leaves (methi)
- 1 and 1/4 tablespoon carrot
- 1/2 tablespoon of yogurt (curd)
- 1/2 green peppers
- 1/2 teaspoon of refined oil
How to make a Chana Dal pancake
Step 1 Grind the chana dal to form a smooth paste
To prepare this amazing recipe, grind chana dal and water in a food processor to form a coarse paste. Add more water if needed.
Step 2 Add other vegetables and yogurt to make a paste
Transfer the coarse chana daal paste to a mixing bowl and add the spinach, fenugreek leaves, carrot, ginger, green chili, curry leaves and salt to it. Mix well. Add the yogurt and mix well again to form a paste.
Step 3 Fry the pancake on a hotplate
Preheat the refined oil on a non-stick griddle. Pour a portion of the batter and spread it on the hotplate making a pancake about 4 to 5 inches in diameter. Drizzle on a little more oil if desired. Cook the crepe (chilla) over low heat to avoid burning. Flip and cook the other side as well. Once the pancake is ready, transfer it to a serving plate and enjoy.