Name: Daliya And Pigeon Peas Pan cake.( Winter recipe) recipe by Manisha Shukla at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Daliya 1 cup; Pigeon Peas 1 cup; Gram flour 1/2 cup; Spinach leaves 1/2 cup( finely chopped); Coconut grated 1 cup ( dry); Mint leaves 1/2 cup finely chopped; Ginger grated 2 tsp; Garlic crushed 2 tsp; Sesame seeds 2 tsp; Curd 2 tbsp; Salt, chilli powder, zeera powder according to taste; Turmeric powder 1/4 tsp; Oil for shallow frying

ABOUT Daliya And Pigeon Peas Pan cake.( Winter recipe) RECIPE

A Healthy Tiffin Recipe for Both Kids and Adults.

Ingredients Serving: 4

Daliya 1 cup
Pigeon Peas 1 cup
Gram flour 1/2 cup
Spinach leaves 1/2 cup( finely chopped)
Coconut grated 1 cup ( dry)
Mint leaves 1/2 cup finely chopped
Ginger grated 2 tsp
Garlic crushed 2 tsp
Sesame seeds 2 tsp
Curd 2 tbsp
Salt, chilli powder, zeera powder according to taste
Turmeric powder 1/4 tsp
Oil for shallow frying

Instructions

Roast daliya and pressure cook with a required quantity of water. Let it cool.
Coarse grind Pigeon Peas . Heat 1 tsp oil in a pan add Pigeon Peas, saute, add masaala, ginger, garlic and turn the gas off.
Add coconut, mint leaves ( chopped small ) , coriander leaves.
Mix Everything with Daliya, add curd and besan and make batter.
Heat oil in a nonstick griddle and make Pancakes. Wrap in a Aluminium foil and carry in a Tiffin.
You can carry Tomato Ketchup pouch or green chutney with it. Enjoy with lemonade or cold coffee at work place or send in kid's lunch box.

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