Step 1: Prepare Moong Dal Paste

Take 0.5 cup moong dal, soaked for 2 hours. Reserve 2 tablespoons of the soaked dal. Transfer the remaining soaked moong dal to a grinding jar. Add 2 chopped green chilies, a 0.5-inch piece of chopped ginger, and a pinch of asafoetida. Grind to a coarse paste, adding about 3 tablespoons of water if needed.

Step 2: Prepare the Pancake Batter

Transfer the ground moong dal paste to a large mixing bowl. Add 0.5 cup ragi flour. Then add 1/4 cup each of finely chopped carrots, onions, green capsicum, tomatoes, and yellow capsicum. Add 1/4 cup chopped fresh coriander leaves. Mix all these ingredients thoroughly. Pour in about 0.5 cup of water (or water from the grinding jar) and mix until a smooth, thick batter is formed. Let the batter rest for 5 minutes.

Step 3: Add Spices and Paneer to Batter

To the batter, add 0.5 tsp turmeric powder, 0.5 tsp red chili powder, 2-3 pinches of crushed black pepper, 0.5 tsp roasted cumin powder, 1 tsp chaat masala, and salt to taste. Add the 2 tablespoons of reserved soaked moong dal and 100g of grated paneer. Mix all the ingredients well.

Step 4: Prepare Green Chutney

In a separate grinding jar, combine 1 cup chopped fresh coriander leaves, 4 green chilies, a 0.5-inch piece of ginger, 0.5 tsp cumin powder, and salt to taste. Add 2 tablespoons of raita boondi and 1 tablespoon of lemon juice. Add 2-3 tablespoons of water and grind to a fine, smooth paste. Transfer the chutney to a serving bowl.

Step 5: Final Batter Preparation and Cooking

After the batter has rested, give it a quick stir. Just before cooking, add 0.5 tsp Eno fruit salt to the batter and mix gently in one direction until just combined. Heat a non-stick pan or tawa on medium-low flame. Drizzle 0.5 tsp of oil and spread it evenly. Pour one serving spoon of batter onto the pan for each pancake, gently spreading it to form a round shape. Top each pancake with a sprinkle of chopped carrots, white sesame seeds, chopped coriander, and grated paneer. Gently press the toppings with a spatula to secure them.

Step 6: Cook and Serve Pancakes

Cover the pan and cook the pancakes on medium-low flame for 60-70 seconds until the top sets and the bottom is golden brown. Uncover, drizzle another 0.5 tsp of oil over the pancakes (optional), and then carefully flip them. Cook for an additional 30 seconds on the other side until golden brown. Remove the cooked pancakes from the pan and place them on a cooling rack to prevent them from becoming soggy. Repeat the process with the remaining batter. Serve the healthy ragi moong dal pancakes hot with the prepared green chutney.

• Do not grind the moong dal too finely; a slightly coarse texture is preferred.

• Mix dry ingredients with vegetables first, then add water as needed to achieve the right batter consistency.

• Add Eno fruit salt just before cooking the pancakes and mix gently in one direction to maintain aeration.

• Cook pancakes on medium-low flame to ensure they cook through without burning.

• Place cooked pancakes on a cooling rack to prevent them from becoming soggy and to maintain crispiness.

• Adding boondi to the chutney helps bind it and prevents water separation, keeping it fresh for longer.

• Use any vegetables available at home, such as finely chopped cabbage, bell peppers, or spinach.

• Adjust spice levels according to your preference by increasing or decreasing green chilies and red chili powder.

• For a vegan option, omit paneer and use a plant-based yogurt or a flax egg as a binder if needed.