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[Rhea Thomas]

Chana Dal Pancakes
Time: 15-30 mins |

Ingredients:
½ cup - chana dal (split bengal gram), soaked and drained
½ cup - fenugreek (methi) leaves, chopped
½ cup - spinach (palak), chopped
½ cup - carrots, grated
4 to 6 - curry leaves, chopped
1 tbsp - low fat curds
1 sachet - fruit salt
1 tsp - grated ginger
1 or 2 - green chillies, chopped
salt to taste

Other Ingredients:
1 tsp - oil for cooking

Method:

1. Grind the soaked chana dal into a coarse paste adding a little water if required.
2. Add the fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies and salt and mix well.
3. Just before serving, add the curds and fruit salt and mix well.
4. Divide the batter into 4 equal portions, spread one portion of the batter on a non-stick pan and make a pancake of approx. 125 mm. (5") diameter
5. Cook on a slow flame till both sides are golden brown, drizzling a little oil if required.
6. Repeat with the remaining batter to make 3 more pancakes.
7. Serve hot.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes: 4 pancakes

Note:

* It is an Health Recipe for Diabetics.
* It has been recently discovered that chana dal is a very beneficial pulse for diabetics as it helps in the utilization of sugar effectively causing a slow rise in blood sugar levels because of its low glycemic index.
* This recipe makes use 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 pancakes.
* Cook these pancakes over a slow flame as the chana dal is coarsely ground and will take a while to cook well.