Protein-Packed Quinoa and Dal Pancakes

1.Drain the soaked toor dal and chana dal, then blend them together in a food processor with a little water until you achieve a smooth batter.

2.In a large mixing bowl, combine the quinoa flour, blended dal mixture, chopped onion, green chilies, coriander leaves, cumin seeds, turmeric powder, and salt. Mix well until all ingredients are fully incorporated.

3.Gradually add water to the mixture until you reach a pourable pancake batter consistency. Let the batter rest for about 15-20 minutes.

4.Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.

5.Pour a ladleful of the batter onto the skillet and spread it into a round shape, about 1/4 inch thick.

6.Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes on the other side.

7.Repeat the process with the remaining batter, adding more oil as needed for each pancake.

8.Serve the pancakes hot with yogurt, chutney, or your favorite dipping sauce.