Ingredients:

  • 1 cup (200g) whole green moong dal, soaked
  • 1 inch (2.5cm) fresh ginger, peeled
  • 2 medium (10g) green chilies, stemmed
  • 1/4 cup (60ml) water
  • 1/2 tsp (3g) turmeric powder
  • 1 tsp (5g) cumin seeds
  • 1/2 tsp (3g) ajwain
  • 1 tsp (6g) salt
  • 1/2 cup (60g) finely chopped carrots
  • 1/2 cup (30g) finely chopped fresh spinach
  • 2 tbsp (15g) finely chopped red onion
  • 1 tbsp (4g) fresh coriander leaves, minced
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Rinse the green moong dal thoroughly under cold water and soak in 3 cups of water for at least 4 hours or overnight.
  2. Drain the soaking water and transfer the dal to a blender. Add ginger and green chilies, then blend into a smooth, thick paste, adding water 1 tablespoon at a time only if necessary.
  3. Pour the batter into a mixing bowl and stir in turmeric, cumin seeds, ajwain, and salt.
  4. Fold in the chopped carrots, spinach, and onions. Let the batter rest for 10 minutes to allow vegetables to integrate and spices to bloom.
  5. Heat a tawa over medium heat and grease lightly with olive oil.
  6. Pour a ladleful of batter into the center and spread gently in a circular motion to form a thin pancake.
  7. Cook for 2-3 minutes until the edges lift and the bottom is mahogany-colored. Flip and press down with a spatula, cooking for another 2 minutes until golden brown spots appear.