Yellow Moong & Green Chickpeas Savory Pancakes

Yellow Moong & Green Chickpeas Savory Pancakes.

Indian seasonal produce have so much to offer in terms of nutrition and health and I consciously make an effort to incorporate that in the meals cooked by me.

These savory pancakes are super nutritious, full of protein and makes a wonderful breakfast recipe.

How to make it –

Ingredients  – makes 6-7 pancakes of 5” diameter each.

1/2 cup yellow moong

1/3 cup green chickpeas/ hara chana/ choliye/ harbhara

1/4 cup coriander stems and leaves mixed

1-2 cloves garlic (optional)

2 green chillies

1 inch ginger

1/2 tsp fennel seeds

1 tsp cumin seeds

Salt to taste

1/4 cup water

Cold pressed groundnut oil to cook the pancakes

Method – 

Rinse a few times and soak yellow moong for 4 hours. Drain the water.

In a blender, blend all the ingredients except oil, cumin and fennel seeds until it reaches a smooth batter consistency.

Now add the cumin seeds and fennel seeds and mix well.

Heat oil in a pan, and add a couple ladleful of batter. Cook it on low heat for 4-5 mins on each side, or longer if the pancakes are thicker.

Serve with tomato chutney or any chutney of choice.


If you like this yellow moong & green chickpeas savory pancakes recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.

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