Step-by-Step Instructions

1. 1.Prepare Moong Dal

   Wash 1 cup (200g) yellow moong dal thoroughly and soak it in water for 2 hours. After soaking, drain all the water using a sieve.

2. 2.Blend the Dal

   Transfer the drained moong dal to a mixer grinder jar. Add 1/4 teaspoon turmeric powder, a 1-inch piece of ginger, and 1/4 cup of water. Blend it into a smooth paste.

3. 3.Prepare the Batter Base

   Pour the blended dal paste into a large bowl. Add 2 more tablespoons of water and mix well to achieve a thick batter consistency. Ensure the batter is thick, as excessive water will make it difficult to form the pancakes.

4. 4.Add Vegetables and Spices

   To the batter, add 1/3 cup finely chopped onion, 1/3 cup finely chopped capsicum, 1/3 cup grated carrots, 1/3 cup finely chopped tomato, chopped coriander leaves, 2 chopped green chilies, 7-8 chopped curry leaves, 1/2 teaspoon cumin seeds, 1 teaspoon red chili flakes, and salt to taste. Mix all the ingredients thoroughly until well combined.

5. 5.Activate Batter with Eno

   Just before cooking, add 1 sachet (approximately 1 teaspoon) of Eno fruit salt to the batter. Mix it quickly and gently until it is just combined. Do not overmix after adding Eno.

6. 6.Cook the Pancakes - First Side

   Heat a kadhai (wok) or a flat pan with about 1 tablespoon of oil. Once the oil is hot, add a pinch of mustard seeds and a few curry leaves. Keep the flame on low. Pour one large spoonful of the batter into the pan, spreading it slightly to form a round pancake. Sprinkle some white sesame seeds on top. Cover the pan with a lid and let it cook on low heat for 3-4 minutes.

7. 7.Cook the Pancakes - Second Side

   After 3-4 minutes, remove the lid. Brush a little oil on the top surface of the pancake. Carefully flip the pancake using a spatula. Cook the second side until it turns a nice golden brown color and is cooked through.

8. 8.Serve

   Once both sides are golden brown and cooked, remove the moong dal pancake from the pan. Repeat the process with the remaining batter. Serve hot with your favorite chutney.