8. Recipe of the Month

Chana Dal Pancake

    Ingredients

    Split Bengal gram (chana dal), soaked and drained 1/2 cup
    Fenugreek (methi) leaves, chopped 1/2 cup
    Spinach (palak), chopped 1/2 cup
    Carrot, grated 1/2 cup
    Curry leaves (kadi patta), chopped 4 to 6
    Low fat curds (dahi) 1 tbsp
    Fruit salt 1 sachet
    Grated ginger (adrak) 1 tsp
    Green chillies, chopped 1 to 2
    Salt to taste
    Other ingredients
    Oil for cooking 1 tsp

    Method

    Makes 4 pancakes

    1. Grind the soaked chana dal into a coarse paste adding a little water if required.
    2. Add the fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies and salt and mix well.
    3. Just before serving, add the curds and fruit salt and mix well.
    4. Divide the batter into 4 equal portions, spread one portion of the batter on a non-stick pan and make a pancake of approx. 125 mm. (5") diameter
    5. Cook on a slow flame till both sides are golden brown, drizzle a little oil if required.
    6. Repeat with the remaining batter to make 3 more pancakes.
    7. Serve hot.

     Kcal- 98

    Protein-4.8 gm

    Carbohydrate-14.1 gm

    Fat-2.5 gm


    Recipe taken from

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