Ingredients:

  • 1 cup (200g) yellow moong dal, rinsed
  • 1/4 cup (50g) chana dal (split chickpeas), rinsed
  • 1/2 cup (100g) sprouted green moong beans
  • 1 cup (240ml) water
  • 1 tsp (5g) ginger paste
  • 2 cloves (6g) garlic, minced
  • 1/2 cup (60g) finely chopped spinach
  • 1/4 cup (40g) grated carrots
  • 1 small (40g) green chili, finely chopped
  • 1/2 tsp (3g) turmeric powder
  • 1 tsp (5g) cumin powder
  • 1 tsp (6g) salt
  • 2 tbsp (30ml) avocado oil or Ghee

Instructions:

  1. Soak the yellow moong dal and chana dal together in 2 cups of water for at least 4 hours. Drain the soaking water thoroughly.
  2. Transfer the soaked lentils and sprouted green moong into a blender. Add ginger, garlic, and water to create a thick, velvety paste; blend until completely smooth.
  3. Pour the batter into a mixing bowl. Fold in chopped spinach, grated carrots, green chili, turmeric, cumin, and salt. Whisk vigorously for 1 minute to aerate.
  4. Allow the batter to rest for 10 minutes to allow the flavors to combine.
  5. Heat a tawa over medium heat and grease with oil. Pour 1/4 cup of batter into the center and spread in a spiral motion toward the edges.
  6. Cook until the edges lift and the center looks matte. Flip and press lightly with a spatula, cooking for another 2 minutes until mahogany-colored.