By Nikita Toppo
Made with moong lentils and flavourful spices, this protein-packed pancake is best served with mint or coriander chutney. Here is a quick recipe to prepare at home for breakfast.
200 g moong dal 4-5 pcs paneer (diced) 1 tsp crushed paneer (mixed with chaat masala) 1 tsp capsicum and cabbage, chopped 1/2 tsp onions, chopped 1 tsp cashew nuts Salt to taste Ghee for frying
Soak the moong dal overnight and grind it with some salt into a consistent flowing batter.
Heat tawa and spread some batter in a circular motion over it. Add the cashewnuts and all the vegetables.
Dab some ghee on top and flip it over to cook for a few minutes. Serve with mint chutney and sweet chutney.