chana dal pancakes recipe | healthy chana dal pancakes | chana dal pancakes for diabetics |
by Tarla Dalal
Added to 539 cookbooks
This recipe has been viewed 309352 times
chana dal pancakes | healthy chana dal pancakes |chana dal pancakes for diabetics | with 26 amazing images
Chana dal pancakes is made of soaked chana dal mixed with vitamin rich vegetables and protein rich curds to enhance its taste.
Grated ginger and green chillies add the much-needed spice to the chana dal pancakes. Cook these split bengal gram pancakes over a slow flame as the chana dal is coarsely ground and will take a while to cook well.
What makes chana dal pancakes healthy? Chana dal is a very beneficial pulse for diabetics as it helps in the utilisation of sugar effectively causing a slow rise in blood sugar levels because of its low glycemic index.
There is a 1/2 cup of methi leaves used in chana dal pancakes and see why we love that. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves.
These Indian chana dal pancakes are extremely filling and you could have that for a heavy breakfast or it would suffice for dinner. Serve chana dal pancakes with green chutney.
Enjoy chana dal pancakes | healthy chana dal pancakes |chana dal pancakes for diabetics with detailed step by step photos below.
For chana dal pancakes- To make chana dal pancakes, grind the soaked chana dal into a coarse paste adding approx. ¼ cup of water.
- Add the fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies, curds, oil and salt and mix well. Just before serving, add the fruit salt and mix well.
- Divide the batter into 6 equal portions.
- Heat a non-stick tava with ¼ tsp of oil and spread one portion of the batter on it and make a pancake of approx. 100 mm. (4") diameter.
- Cook on a slow flame till both sides are golden brown, drizzling ¼ tsp oil.
- Repeat steps 4 and 5 to make 5 more chana dal pancakes.
- Serve chana dal pancakes hot with green chutney.
Chana Dal Pancakes recipe with step by step photos
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For preparing the batter for chana dal pancake, pick and clean the chana dal and transfer into a deep bowl.
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Pour enough water over it.
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Cover the dal with a lid and soak for 4 to 5 hours. You can also use hot water and soak it for 2 hours.
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Drain the dal using a strainer.
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Transfer the dal to a mixer jar.
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Add ¼ cup of water.
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Blend the soaked and drained chana dal to a coarse paste.
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Transfer the coarsely crushed dal to a bowl. If you crush it smooth, the batter will turn like a dosa/chilla batter and you won’t get fluffy pancakes.
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Add carrot. You can add any vegetables of your choice like grated beetroot, lauki, cabbage, french beans, coarsely crushed peas or corn etc.
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Add spinach. Palak is rich in dietary fibre, iron, vitamin C and many more nutrients. To read more about it, check this article on 17 Amazing Health Benefits of Palak, Spinach.
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Add the fenugreek leaves.
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Add curry leaves. This is totally optional.
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Add green chillies. It can be swapped with red chilli powder.
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Add ginger. If you are someone like me who stocks up refrigerator with Ginger Green Chilli Paste then make use of it.
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Add the curd. It helps in making chana dal pancake soft.
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Add oil.
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Add salt and a little water (approx. 1/4 cup).
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Mix well and our batter for the chana dal pancake is ready!
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To make the chana dal pancakes, just before making them, add the fruit salt.
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Mix gently. If mixed vigorously, then the air bubbles might escape making dense pancake.
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Heat a non-stick greased tava (griddle) and grease it with ¼ tsp of oil.
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Pour a little batter on a greased tava (griddle). Spread it evenly to make a 100 mm. (4”) diameter circle.
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Cook the bottom side till light brown on a low flame. While cooking if the pancake sticks to the tava (griddle), add 2 tbsp of besan (Bengal gram flour) to the batter and continue cooking.
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Flip and cook the other side using ¼ tsp oil, till they turn golden brown in colour. It is important to cook the chana dal pancake on low flame as the dal is coarsely crushed and takes time to cook.
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Remove the chana dal pancake in a plate.
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Repeat steps 3 to 7 to make 5 more chana dal pancakes | healthy chana dal pancakes| chana dal pancakes for diabetics |
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Serve chana dal pancakes | healthy chana dal pancakes| chana dal pancakes for diabetics | immediately with green chutney. Green Moong Dal and Carrot Mini Pancakes, Buckwheat Pancakes, Sprouts Pancakes are some healthy pancake recipes which you must try for a nutritious breakfast!
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Chana Dal Pancakes – A Healthy Breakfast. High protein chana dal mixed with loads of veggies to make a healthy pancake breakfast which the entire family can enjoy. The choice of veggies can totally be yours though. With 230 calories, 8 g of protein and 6.6 g of fiber from 2 pancakes, this snack is a real health treat. Preferably make use of peanut oil to cook these pancakes, as peanut oil has a better ratio of MUFA (mono unsaturated fatty acid) to PUFA (polyunsaturated fatty acid), which helps in reducing inflammation in the body and protecting heart as well. Remember to soak well in advance and enjoy it with green chutney.
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Chana dal has to be soaked for 4 to 5 hours, so plan for this recipe in advance.
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Grind the soaked chana dal only to a coarse mixture for a good mouthfeel. To do so pulse the mixer for 5 seconds and pause for 2 seconds and again pulse.
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Carrots can be replaced with cabbage.
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After adding fruit, mix very gently. If mixed vigorously, then the air bubbles might escape making dense pancakes.
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Cook these pancakes over a slow flame as the chana dal is coarsely ground and will take a while to cook well.
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While cooking if the pancake sticks to the tava (griddle), add 2 tbsp of besan (Bengal gram flour) to the batter and continue cooking.
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Accompaniments
Nutrient values (Abbrv) per pancake
| Energy | 104 cal |
| Protein | 4 g |
| Carbohydrates | 11.3 g |
| Fiber | 3.3 g |
| Fat | 4.7 g |
| Cholesterol | 0.8 mg |
| Sodium | 20.9 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
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