Stuffed Oats and Moong Dal Pancake : Batter for these pancakes has been made with rolled oats and soaked moong dal. I have used a stuffing of cottage cheese, chopped onion, coriander leaves, piri piri seasoning and salt.
These pancakes are a perfect combination of healthy as well as scrumptious breakfast. Very less oil is required if you use a nonstick pan for cooking these pancakes. Moong dal , as we all know, is known to be powerhouse of protein and Oats are rich source of dietary fibre along with being a good source of protein.
Relish these pancakes with coriander chutney for breakfast. Good news for all moms – it is a kid friendly recipe too.
Yields: 6 Small Pancakes
3/4 Cup Moong Dal (Yellow)
1/2 Cup Oats
2 Green Chillies
1 Tsp Garlic Paste
1/4 Tsp Red Chilli Powder
100 Gms. Cottage Cheese(Paneer)
1 Large Onion (Chopped)
1 Tsp Piri Piri Seasoning
1 1/2 Tbsp Chopped Coriander
Oil ( For Cooking )
Soak yellow moong dal in water for 30-40 minutes.
Transfer soaked moong dal, oats, green chillies, garlic paste, red chilli powder and salt to grinder jar.
Blitz the mixture till you get a smooth batter. Use water as necessary.
Grate cottage cheese and mix chopped onion, piri piri seasoning, chopped coriander leaves and salt along with it.
Heat a non-stick pan and smear it with a few drops of oil.
Lower the flame and drop a ladle full of pancake batter on non-stick pan. Spread it into a small circle. Do not make it it too thin or too thick.
Sprinkle stuffing over it and again drop a few teaspoons of batter over stuffing.
Cook both sides till they turn golden at low-medium flame. Use a few more drops of oil if necessary.
Continue with remaining batter.
Serve hot Stuffed Oats and Moong Dal Pancakes with Coriander Chutney.
You can use green moong dal in place of yellow moong dal but pancakes taste better with yellow moong dal.
Piri Piri Seasoning can be replaced with chilli flakes/chilli powder/chopped green chillies as per availability/taste.
One day, I was just looking at my refrigerator and thinking for ways to finish green gram sprouts (which I do not relish). Savoury pancakes with gram flour and lentils are usually prepared for breakfast in indian households but I had never heard of anyone making pancakes with sprouts. So, I just decided to experiment by making pancakes. First experiment yielded an average pancake. I was not happy with its texture. So, I decided to add some (soaked) husked green gram along with sprouts. And, the result was deliciously soft pancakes.
It is an extremely easy and nutritious recipe for breakfast. These savoury sprouts pancakes cook very quickly as well.
Lentils have a lot of protein and when sprouted, there is an enormous increase in their nutrition in terms of protein, vitamin C, vitamin K, B group vitamins etc. Protein-rich breakfast gives you a perfect start for the day and keeps you full for a long period.
You can add vegetables like onion, assorted bell peppers, carrots etc. to make pancakes more healthy. Eat them with freshly prepared coriander chutney.
Serves : 4-5 Medium Pancakes
3/4 Cup Green Gram Sprouts
1/4 Cup Husked Green Gram (Yellow Moong Dal)
1 Small Onion (Chopped) / Optional
1/2 Green Bell Pepper (Chopped) / Optional
1/2 Red Bell Pepper (Chopped) / Optional
1 1/2 ” Ginger Piece
1-2 Green Chillies
1/4 Tsp Red Chilli Powder
Oil ( For Cooking Pancakes)
Soak husked green gram in lukewarm water for 30 minutes.
Transfer sprouts , husked green gram , ginger and green chillies to a grinder-jar and grind with 2-3 tablespoons of water.
Transfer batter to a big bowl and add red chilli powder and salt. Add a few tablespoons of water if batter is too thick. Batter should have a flowing consistency like a uttapam batter, so that it spreads easily on tava.
Heat a non-stick tava and grease it with some oil.
Pour some batter on tava and spread it by tilting tava.
Sprinkle chopped vegetables on batter.
Flip pancake when lower side is cooked.
Turn the pancake again after a minute and brush top side of pancake with some oil .
Flip the pancake again and cook top side with vegetables at low flame.
Transfer pancake to a kitchen towel for absorbing excess oil.