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Split Green Gram Pancakes for Toddlers

Updated on April 2, 2017

Split Green Gram Pancakes

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Green gram split pancakes are popularly known as Moong Dal Dosas in India. Green grams are very nutritious and easier to digest then most of the pulses. Jain use them a lot during their fasting festivals. Green gram sprouts are also very nutritious and if you want to try the sprout khichidi you can refer my recipe Moong sprout vegetable rice.

Cook Time

Prep time: 6 hours
Cook time: 10 min
Ready in: 6 hours 10 min
Yields: serves 4


  • 2 cups green split gram
  • 4 cheese cubes, optional
  • 1/2 cup coriander, optional
  • 2 carrots, grated optional
  • to taste salt
  • 1 teaspoon ginger, grated optional
  • 2-4 chillies
  • 2 onion, chopped optional
  • 1 tomato, chopped optional
  • 1/2 cup butter/oil
  • a pinch asafoetida, optional

How to make Split Green Gram Pancake

  1. These green gram pancakes are ideal for either the breakfast with orange or sweet-lime juice or for dinner with yogurt or coriander chutney.
  2. Take the split green grams in a big vessel and wash it thoroughly twice. Then add 2 glasses (500 ml) of water to it. Soak the split green grams overnight if you wish to have it for breakfast. Else soak it in the morning if you wish to have them for dinner.
  3. After the split green gram have been soaked for about 5 to 6 hours rotate the vessel about its axis so that some of the peels of split green gram gather at top of the vessel. Drain the water into a sieve so that some peels are lost. Repeat the process of adding and draining of water 3 to 4 times to remove excess peels of split green grams.
  4. Once all the excess water is removed add the split green grams, salt, ginger, coriander, chilies and asafoetida to a mixer and grind the mixture to a smooth batter of thick consistency. Once done whip the batter using the mixer. Remove the mixture to a bowl.
  5. Add some water to the batter and make it to flowing consistency.
  6. Now take a nonstick pan and put it on the burner. Once it is heated turn the burner to low flame and pour one ladle of the batter in the center of the flat nonstick pan.
  7. With the help of ladle spread the batter very slowly in a spiral motion outwards.
  8. Apply butter/oil on the circumference of the pancake.
  9. Sprinkle grated carrot/cheese/karam pori/chopped onions/chopped tomato and with the help of spatula press them into the batter so that they do not separate out when you turn the pancake.
  10. After 2 to 3 minutes when the pancake turns into golden brown turn it and cook it on other side.
  11. Serve the pancake with yogurt or coriander chutney.
  12. Tip:- When you want grated cheese on your pancakes add the cheese only after you have cooked both sides of the pancake. Dont add cheese before that because you cant cook the side with cheese on it because the cheese will stick to the pan.
  13. Tip:- Most toddlers dont like onion so try to avoid that. Also if needed green chilies can be skipped during the grinding stage. Instead you can add finely chopped chilies while you are making pancakes for adults.
  14. Tip:-Thinner the batter more thin and crispy will be the pancakes but it will be more difficult to make the pancakes.
  15. Tip:-Water can be added while grinding in the mixer for ease of grinding but adding too much water should be avoided.


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