HB Pro Juicer Mixer Grinder blends moong dal into a fine paste to give the most fluffy pancakes coupled with a smooth tomato coconut chutney.

1. Soak the dal overnight in water. Once it is double in size drain all the water completely. Add 2 tbsp of ginger, half green chilly chopped, cumin, curry leaves, peppercorns and salt. Using the Preset, Wet Hard/Coarse function, blend the dal into a coarse paste. If required add little water just enough to churn the mixture. Take out the batter in a clean bowl and add chopped onions.
2. In hot pan drizzle oil, fill a small portion of the batter in a laddle and pour in the centre of the pan. Cook for 3 minutes, drizzle oil and flip it to cook on the other side. Once done remove to a plate.
3. For the chutney lightly apply oil on the outside of the tomato. On an open flame char the tomato. Remove and keep aside to cool.
4. In the small jar add the diced coconut, cumin, curry leaves, green chilly, onions, garlic, salt and ginger. Peel the tomato and add it to this jar. Close the lid and latch it to the base. Now using the Preset select Wet Hard and then select Semi Fine and press Start. Once the machine stops, remove and serve with hot mung beans pancake.