Cumin-Scented Moong Dal Pancakes with Fresh Green Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy, aromatic pancakes made from fermented moong dal and spiced with cumin and fresh green chilies, perfect for a light breakfast or snack. This indian-inspired vegetarian (vegetarian) ready in about 27 minutes layers moong dal, water, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 7 min Serves 2 Indian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1 cup moong dal in water for 4 hours, then drain and rinse thoroughly. In a blender, combine the soaked moong dal, 1/2 cup water, 1/4 cup all-purpose flour, 1/4 tsp turmeric powder, and 1/2 tsp salt. Blend until smooth, adding water if needed for a pancake-batter consistency.
  2. Step 2: Heat 1 tbsp oil in a non-stick skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant, then add 2 finely chopped green chilies and cook for 1 minute until softened.
  3. Step 3: Pour the batter into the skillet, spreading it into a 6-inch circle. Cook for 3-4 minutes on medium heat until edges are golden and set, then flip and cook for another 2-3 minutes until golden. Transfer to a plate and sprinkle with 1/4 cup chopped cilantro.

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Frequently asked questions

How long does Cumin-Scented Moong Dal Pancakes with Fresh Green Chilies take to make?

Total time is about 27 minutes (20 min prep + 7 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Cumin-Scented Moong Dal Pancakes with Fresh Green Chilies?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Cumin-Scented Moong Dal Pancakes with Fresh Green Chilies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cumin-Scented Moong Dal Pancakes with Fresh Green Chilies for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cumin-Scented Moong Dal Pancakes with Fresh Green Chilies vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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