Cumin-Scented Moong Dal Pancakes with Fresh Green Chilies

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

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 recipe, 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.

Ingredients

• 1 cup moong dal
• 1/2 cup water
• 1/4 cup all-purpose flour
• 1 tsp cumin seeds
• 2 green chilies
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 2 tbsp oil
• 1/4 cup cilantro

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

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.