🌮 *Homemade Moong Dal & Spinach Mini Pancakes | Healthy Vegetarian Snack*

🌮 *Homemade Moong Dal & Spinach Mini Pancakes | Healthy Vegetarian Snack* 

These Moong Dal & Spinach Mini Pancakes are soft, savory, and full of flavor. Packed with protein from lentils and nutrients from spinach, they make a perfect tea-time snack, light dinner, or even a healthy breakfast.

🛒 *Ingredients* 

For the Batter:

➡️1 cup split yellow moong dal (washed & soaked for 3–4 hours)

➡️1 cup spinach leaves (washed & chopped)

➡️2 green chilies

➡️1-inch piece ginger

➡️½ tsp cumin seeds

➡️½ tsp turmeric powder

➡️1 tsp coriander powder

➡️Salt to taste

For Cooking:

➡️2–3 tbsp oil (for greasing the pan)

🍳 *Instructions* 

1. Grind the Batter – Drain soaked moong dal. Blend with green chilies, ginger, and cumin seeds into a smooth batter, adding little water if needed.

2. Add Flavors – Transfer batter to a bowl. Mix in turmeric powder, coriander powder, salt, and chopped spinach.

3. Heat the Pan – Grease a non-stick pan or tawa lightly with oil.

4. Cook Mini Pancakes – Pour small ladles of batter to make 3–4 inch round pancakes. Cook on medium flame until golden on one side, then flip and cook the other side.

5. Serve Hot – Pair with green chutney, tomato ketchup, or yogurt dip.

💡 *Tips:* 

Add grated carrots or beetroot for extra color and nutrition.

For a crispy texture, add 1–2 tbsp semolina (sooji) to the batter.

 *Ghar Ka Khana: *