Recipe for savory lentil pancakes made with moong dal and veggies. Perfect healthy breakfast that is vegan and gluten free.
This is a perfect little breakfast that comes together in no time with a little bit of planning to soak the lentils overnite. The idea for this pancake is loosely based on the Korean style bindaetteok that’s made with a mung batter filled with veggies, mung sprouts and meat. My version is a South Indian inspired veggie Adai if you may call that. Its vegan and gluten free and is very filling.
Here is how to make it. Wash and soak the moong dal overnight. Drain the water from the dal and add quarter cup of water and grind the dal to a smooth paste. Do not add too much water while grinding. The veggies when added later will leave out little water. So add very little water to grind.
The dal should be ground to a smooth paste.
Prep the veggies. You can add any veggies of your choice. Cabbage, grated carrots etc.. also can be added to the batter and it works well.
Add it to the batter along with cumin seeds and salt. Mix well.
Heat a griddle until hot. Let the griddle be on medium heat. High heat will burn the pancakes. Spoon out couple of tablespoon of batter on the griddle and sprinkle the pancake with sesame seeds and oil.
Cover the griddle with a pan and let it cook for a minute.
Turn the pancakes and cook for a minute more.
Serve hot!
To soak and grind
3/4 cup split yellow moong dal 1/4 cup water to grind
Other Ingredients
1 teaspoon minced ginger 1/4 cup onions, finely chopped 1 tomato, deseeded and finely chopped 2 sprigs spring onions, finely chopped 1/4 cup spinach, finely chopped 1 green chilli finely chopped 1/2 teaspoon cumin seeds 1/2 teaspoon salt
Wash and soak the moong dal overnight. Drain the water from the dal and add quarter cup of water and grind the dal to a smooth paste. Do not add too much water while grinding. The veggies when added later will leave out little water. So add very little water to grind. The dal should be ground to a smooth paste.
Prep the veggies. You can add any veggies of your choice. Cabbage, grated carrots etc.. also can be added to the batter and it works well. Add it to the batter along with salt and cumin seeds. Mix well.
Heat a griddle until hot. Let the griddle be on medium heat. High heat will burn the pancakes. Spoon out couple of tablespoon of batter on the griddle and sprinkle the pancake with sesame seeds and oil. Cover the griddle with a pan and let it cook for a minute. Turn the pancakes and cook for a minute more.
Serve hot!
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
To soak and grind
3/4 cup split yellow moong dal 1/4 cup water to grind
Other Ingredients
1 teaspoon minced ginger 1/4 cup onions, finely chopped 1 tomato, deseeded and finely chopped 2 sprigs spring onions, finely chopped 1/4 cup spinach, finely chopped 1 green chilli finely chopped 1/2 teaspoon cumin seeds 1/2 teaspoon salt
Wash and soak the moong dal overnight. Drain the water from the dal and add quarter cup of water and grind the dal to a smooth paste. Do not add too much water while grinding. The veggies when added later will leave out little water. So add very little water to grind. The dal should be ground to a smooth paste.
Prep the veggies. You can add any veggies of your choice. Cabbage, grated carrots etc.. also can be added to the batter and it works well. Add it to the batter along with salt and cumin seeds. Mix well.
Heat a griddle until hot. Let the griddle be on medium heat. High heat will burn the pancakes. Spoon out couple of tablespoon of batter on the griddle and sprinkle the pancake with sesame seeds and oil. Cover the griddle with a pan and let it cook for a minute. Turn the pancakes and cook for a minute more.
Serve hot!
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/savoury-lentil-pancakes/
Recipe for Khow Suey. Noodle soup made with veggies in a coconut milk sauce served with condiments. Recipe with step by step pictures.
We are bowl people in the house. We love bowl lunches and noodle soups are a favorite. Even though traditionally Khow Suey is served with egg noodles, I like to serve it with rice noodles. I also add a lot of veggies so it becomes a very healthy meal. Here is how to make Khow Suey my style.
Khow Suey Sauce / Gravy Heat coconut oil in a pan and add in the finely minced ginger and garlic. Add in the sliced onions and the green chillies. Saute for a couple of minutes until the onions are soft.
Add in the turmeric powder, coriander powder, pepper powder, red chilli flakes, sugar and the salt. The flavour of turmeric is very important for Khow Suey. I like to add red chilli flakes and not red chilli powder as the flakes does not change the colour of the curry but packs in the necessary heat. Saute on a low flame for a minute.
Take a bowl and add in the water ( one cup ) and besan flour (chickpea flour). Whisk well to combine. Make sure there are no lumps and if in case the mixture looks lumpy, strain it.
Add in the besan slurry to the pan. It will instantly thicken up. Add in one more cup of water. Note: Instead of water, you can also add thin pressed coconut milk
Add in the lemon grass and kaffir lime leaves (makroot leaves). The flavour of lemon grass and lime leaves is very important for the success of this recipe. Add in the veggies and cashews. Add the hard veggies that take longer time to cook first. I added carrots, beans and the stem part of the broccoli.
Cover the pan with a lid and let it simmer for 5 minutes.
Add in the 200ml of thick coconut milk and broccoli. Simmer for two to three minutes. Do not cook the broccoli for long. It will become mushy.
Add in the diced red bell pepper and remove from heat. The red bell pepper will cook in the residual heat while retaining its crunch. Do not cook the red bell pepper for long. The sauce is ready.
Condiments Generally the condiments are deep fried. I like to pan fry to keep it healthy. Take a pan and add in a teaspoon of oil. Add in the sliced shallots and cook till the shallots are nice and brown. Set aside.
With the little oil remaining in the pan, add in the peanuts and slowly roast them until golden. Remove and set aside to cool. You can remove the skin or serve as is.
In the same pan, add in the sliced garlic and saute till the garlic is nice and brown. Remove from pan and set aside.
Noodles Heat water in a pan and when the water is hot, switch off the flame and add in the rice noodles. Cover the pan and let it sit for 2-3 minutes.
Drain the rice noodles and set aside.
To serve Take a bowl and add in the rice noodles. Top it with the veggie Khow Suey sauce and condiments of your choice. Finish it with an halved boiled egg.
Khow Suey Sauce / Gravy
1 tablespoon coconut oil 2 teaspoon garlic, finely minced 1.5 teaspoon ginger, finely minced 1/4 cup onions, sliced 2 green chillies, sliced 1.5 teaspoon turmeric powder 2 teaspoon coriander powder 1/4 teaspoon black pepper powder 2 teaspoon red chilli flakes (adjust according to taste) 1 teaspoon sugar 1.5 teaspoon salt 1 tablespoon besan flour 2 cups water 1 stalk lemon grass, white part, chopped 3 - 4 kaffir lime leaves 6 - 7 whole cashews 2 carrots, diced 10 green beans, diced 1 small head of broccoli 1 red bell pepper
200 ml of thick coconut milk
Condiments
1 teaspoon coconut oil 6 - 7 shallots, sliced 1/2 cup peanuts 1 pod garlic, sliced 3 sprigs spring onions, finley chopped Lemon wedges to serve Sliced green chillies to serve Boiled eggs to serve
Noodles
250 grams rice noodles
Khow Suey Sauce / Gravy
Heat coconut oil in a pan and add in the finely minced ginger and garlic. Add in the sliced onions and the green chillies. Sauté for a couple of minutes until the onions are soft. Add in the turmeric powder, coriander powder, pepper powder, red chilli flakes, sugar and the salt. The flavour of turmeric is very important for Khow Suey. I like to add red chilli flakes and not red chilli powder as the flakes does not change the colour of the curry but packs in the necessary heat. Sauté on a low flame for a minute.
Take a bowl and add in the water ( one cup ) and besan flour (chickpea flour). Whisk well to combine. Make sure there are no lumps and if in case the mixture looks lumpy, strain it. Add in the besan slurry to the pan. It will instantly thicken up. Add in one more cup of water. Add in the lemon grass and kaffir lime leaves (makroot leaves). The flavour of lemon grass and lime leaves is very important for the success of this recipe. Add in the veggies and cashews. Add the hard veggies that take longer time to cook first. I added carrots, beans and the stem part of the broccoli. Cover the pan with a lid and let it simmer for 5 minutes.
Add in the thick coconut milk and broccoli. Simmer for two to three minutes. Do not cook the broccoli for long. It will become mushy. Add in the diced red bell pepper and remove from heat. The red bell pepper will cook in the residual heat while retaining its crunch. Do not cook the red bell pepper for long. The sauce is ready.
Condiments
Generally the condiments are deep fried. I like to pan fry to keep it healthy. Take a pan and add in a teaspoon of oil. Add in the sliced shallots and cook till the shallots are nice and brown. Set aside.
With the little oil remaining in the pan, add in the peanuts and slowly roast them until golden. Remove and set aside to cool. You can remove the skin or serve as is.
In the same pan, add in the sliced garlic and saute till the garlic is nice and brown. Remove from pan and set aside.
Noodles
Heat water in a pan and when the water is hot, switch off the flame and add in the rice noodles. Cover the pan and let it sit for 2-3 minutes. Drain the rice noodles and set aside.
To serve
Take a bowl and add in the rice noodles. Top it with the veggie Khow Suey sauce and condiments of your choice. Finish it with an halved boiled egg.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
