Mornings often bring the daily struggle of figuring out what to prepare for breakfast that satisfies both kids and adults. Households with children frequently face demands for pizzas, sandwiches, and other chatpata treats, while older family members look for something nutritious. When this dilemma arises, turning to yellow moong dal to create a completely different style of snack offers a great solution. While moong dal is typically used for chilla, khichdi, or traditional dal preparations, making small, cheesy pancakes out of it transforms the familiar ingredient into something exciting. These miniature pancakes look appealing and taste distinct from regular chillas thanks to the inclusion of capsicum, carrots, onions, and melted cheese.
A major advantage of this recipe is that it requires absolutely no refined flour or maida. Following the method shared by Chef parul, the soaked moong dal is combined with vegetables and spices to form these bite-sized treats. Although soaking the dal beforehand is necessary, doing the prep work in advance ensures that cooking them in the morning takes very little time. Let us explore the straightforward method for preparing these cheesy moong dal pancakes at home.
Ingredients Needed for Moong Dal Pancakes
To begin making this snack, take one cup of yellow moong dal. Additionally, keep ready one small onion, a small carrot, half a green capsicum, and grated cheese as required. You can use either mozzarella or processed cheese based on personal preference. To enhance the flavor profile, you will need chili flakes, oregano or pizza seasoning, a pinch of crushed black pepper, and salt to taste. For making the pancakes light and fluffy, keep one-fourth teaspoon of baking soda or eno handy. Finally, keep some oil or butter ready for cooking them on the pan.
Soaking and Preparing the Moong Dal
The first step in making moong dal pancakes involves thoroughly cleaning the lentils. Wash the dal two to three times with water to eliminate dust and impurities. Transfer the washed dal into a large bowl, fill it with adequate water, and let it soak for roughly two to three hours. Once the lentils soften and swell up properly, drain away the excess water. Transfer the soaked dal into a blender jar and grind it into a fine paste by adding a small amount of water. Ensure the batter does not become too watery; keep it thick enough so it can be scooped with a spoon and dropped onto the pan without running everywhere.
Adding Colorful Vegetables to the Batter
After grinding the dal, pour the prepared mixture into a large mixing bowl. Add finely chopped onions, grated carrots, and small pieces of green capsicum into the batter. Mix these vegetables thoroughly so they blend evenly. Incorporating carrots and capsicum not only introduces a unique flavor but also gives the pancakes an attractive, colorful appearance. If children dislike large chunks of vegetables in their food, you can chop the veggies extremely fine so they merge seamlessly into the batter without causing any flipping issues later.
Incorporating Cheese for a Pizza Taste
Next, fold the grated cheese into the prepared batter. The quantity of cheese can be adjusted according to personal taste. While adding more cheese makes the pancakes richer, overdoing it can make them heavy and overly greasy, so maintaining a balanced amount works best. The combination of melted cheese, capsicum, and herbs gives this snack a distinct pizza-like flavor, making it an excellent choice for children's tiffin boxes.
Enhancing Flavor with Spices
After mixing in the vegetables and cheese, it is time to season the batter. Add a dash of chili flakes, oregano, or pizza seasoning. Follow this with crushed black pepper and salt according to your taste preferences. Stir all the ingredients well using a spoon. If you are preparing this breakfast for young children who dislike spicy food, keep the amount of chili flakes minimal. Conversely, when making them for adults, the spice levels can be adjusted upward. Keep in mind that cheese and pizza seasonings often contain sodium, so take care when adding extra salt.
The Secret to Soft and Fluffy Pancakes
To ensure the moong dal pancakes turn out soft and light from the inside, mix in one-fourth teaspoon of baking soda or eno. It is best to add this ingredient right before you begin cooking. Stir the mixture gently after adding the soda without overbeating it. This introduces aeration into the batter, allowing the pancakes to puff up nicely upon cooking. Avoid leaving the batter sitting for a long time after adding the leavening agent, and start cooking immediately for optimal results.
Cooking Small Pancakes on the Griddle
Place a non-stick tawa or a heavy-bottomed pan on the stove over medium heat. Grease the surface lightly with a little oil or butter. Once the pan is hot, use a large spoon to pour portions of the batter, forming small, round pancakes. Avoid spreading them too thin, as slightly thicker pancakes remain soft on the inside. Cook as many pancakes on the tawa at one time as can comfortably fit, leaving sufficient space between them to ensure easy flipping.
