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Dahl & Corn Pancakes
Serves: 10
Preparation Time: 40mins
Cooking Time: 10mins
    210g mung dahl
    2cm piece peeled ginger
    1 clove garlic
    1/4 teaspoon carb soda
    1/4 teaspoon ground turmeric
    1 teaspoon salt
    1/2 cup corn kernels
    1 tablespoon chopped coriander
    vegetable oil
    sweet chilli sauce and coriander sprigs to taste
Soak mung dahl in 1 litre cold water for 40 minutes, then drain.
Process ginger and garlic in a food processor until finely chopped. Add mung dahl and process until a paste forms. Add 100ml water, carb soda, turmeric and salt and process until mixture forms a thick batter. Transfer to a bowl, stir in corn and coriander and mix well.
Heat 1 tablespoon oil in a non-stick frying pan, add 2 tablespoons of batter and spread to form an 8-10cm pancake. Cook over medium heat for 2 minutes or until underside is cooked and golden. Flip pancake and cook for another 1-2 minutes or until cooked through. Repeat with remaining mixture, adding more oil as necessary.
Keep pancakes warm in a low oven. Serve drizzled with sweet chilli sauce and scattered with coriander sprigs.
Makes about 10 pancakes.
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Organic Ginger - 150g

$6.00 $0.00 $30.30/1kg

Organic Garlic - 150g

$6.70 $0.00 $44.66/1kg

Organic Turmeric Planet Organic - 60g

$4.44 $0.00 $7.39/100g

Organic Sweet Corn Jolly Organics - 330g

$4.69 $0.00 $1.42/100g

Coriander - 50g

$2.20 $0.00 $0.44/10g
*Price displayed is exclusive of GST