Urad Daal & Rice Flour Pancakes with Spicy Mango Chutney

Savory pancakes made from a blend of urad daal and rice flour, served with a spicy mango chutney for a delicious and filling snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450

Level

Medium

Yields

4 servings

Cost

£0.91

Season:

🌍 Year-round

Meal Type:

Breakfast•Snack•Dessert

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1cupUrad Daal (Split Black Gram)(Soaked overnight or for at least 6 hours)

£0.60

0.5cupRice Flour(Can use any type of rice flour)

£0.25

1Green Chilies(Adjust to taste, finely chopped)

£0.20

1inchGinger(Grated)

£0.15

2tablespoonsCilantro(Finely chopped)

£0.30

0.3teaspoonAsafoetida (Hing)(Optional, but adds a unique flavor. Use gluten-free hing for gluten-free dish.)

£0.10

To tasteSalt

As neededWater(For blending and adjusting batter consistency)

For cookingOil(Vegetable or canola oil)

£0.20

1largeRipe Mango(Peeled and chopped)

£1.50

0.5teaspoonRed Chili Powder(Adjust to taste)

£0.05

0.5teaspoonCumin Powder

£0.05

0.3teaspoonGaram Masala

£0.05

1tablespoonLemon Juice(Or lime juice)

£0.10

A fewMint Leaves(Optional, for garnish)

£0.10

Total Cost

£3.65

£0.91 per serving

The Method

1
**Prepare the Daal Batter:** Drain the soaked urad daal and grind it in a blender or food processor with a little water to form a smooth batter. The batter should be thick but pourable. Add more water as needed.
2
**Combine Ingredients:** In a bowl, mix the urad daal batter with rice flour, chopped green chilies, grated ginger, chopped cilantro, asafoetida (if using), and salt. Mix well and add water gradually until you reach a pancake-like batter consistency.
3
**Make the Mango Chutney:** Combine chopped mango, red chili powder, cumin powder, garam masala, and lemon juice in a blender or food processor. Blend until smooth. Add a little water if needed to reach the desired consistency. Adjust spices to taste.
4
**Cook the Pancakes:** Heat a griddle or flat pan over medium heat. Grease it lightly with oil.
5
Pour a ladleful of batter onto the hot griddle and spread it slightly to form a small, thick pancake.
6
Cook for 2-3 minutes on each side, or until golden brown and cooked through. Drizzle a little oil around the edges while cooking.
7
**Serve:** Serve the urad daal pancakes hot with the spicy mango chutney. Garnish the chutney with mint leaves, if desired.

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My Notes

Nutrition Information

Nutrition per serving (200g)

450 kcal / 1883 kJ

Carbs

65g

25% of RDA

Fat

15g

21% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the consistency of the batter by adding more water or rice flour as needed.

For a smoother chutney, strain it after blending.

You can add other vegetables like grated carrots or onions to the pancake batter for added flavor and texture.

Store leftover chutney in the refrigerator for up to 3 days.

Cooking Equipment

Mixing Bowls

Griddle or Flat Pan

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the consistency of the batter by adding more water or rice flour as needed.

For a smoother chutney, strain it after blending.

You can add other vegetables like grated carrots or onions to the pancake batter for added flavor and texture.

Store leftover chutney in the refrigerator for up to 3 days.

Urad Daal & Rice Flour Pancakes with Spicy Mango Chutney

Ingredients

The Method