It has been recently discovered that split Bengal gram (chana dal), because of its low glycemic index, is a very beneficial pulse for diabetics as it helps in the utilization of sugar effectively causing a slow rise in blood sugar levels. Here is a pancake recipe with soaked chana dal mixed with vitamin rich vegetables and protein rich curds to enhance its taste. Cook these pancakes over a slow flame because the chana dal is coarsely ground and will take a while to cook well.

Preparation Time: 10 mins

Cooking Time: 15 mins

Makes 4 pancakes

Ingredients

Split Bengal gram (chana dal), soaked and drained 1/2 cup

Fenugreek (methi) leaves, chopped 1/2 cup

Spinach (palak), chopped 1/2 cup

Carrot, grated 1/2 cup

Curry leaves (kadi patta), chopped 4 to 6

Low fat curds (dahi) 1 tbsp

Fruit salt 1 sachet

Grated ginger (adrak) 1 tsp

Green chillies, chopped 1 to 2

Salt to taste

Other ingredients

Oil for cooking 1 tsp

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, drizzle a little oil if required.
  6. Repeat with the remaining batter to make 3 more pancakes.
  7. Serve hot.

Nutrient values per pancake

Amt

Energy

Protein

Cho

Fat

Vit-A

Vit-C

Calcium

Iron

F.Acid

Fibre

45 gm

98 kcal

4.8 gm

14.1 gm

2.5 gm

801.8 mcg

4.8 mg

45.4 mg

1.4 mg

42.3 mcg

0.5 gm

Here is the original recipe source: Chana dal pancakes by Tarla Dalal