These air fryer zucchini and moong dal pancakes are light, fluffy, and rich in plant-based protein. The blend of spices, yoghurt, and sesame seeds gives a subtle crunch and aromatic flavour. Perfect for healthy breakfasts, brunches, or on-the-go snacks, they cook quickly in the air fryer without heavy oil-frying.
Ingredients
UNITSIngredients
1 cupWhole green moong dal (soaked and drained)
1 cupGrated zucchini
1/2 cupFinely chopped onion
1 teaspoonGreen chilli paste
1 teaspoonGinger paste
1 tablespoonGarlic paste
1/4 teaspoonTurmeric powder
1 teaspoonCumin seeds
1/4 cupPlain yoghurt
1 teaspoonSalt (adjust to taste)
1/2 teaspoonBaking soda
1 tablespoonOil
1/4 cupSesame seeds
Follow
Directions
Description - Step 1
Prepare Moong Dal Batter
Drain soaked moong dal and rinse thoroughly. Blend it with plain yoghurt and 1/2 cup water to form a fairly smooth batter. Transfer to a bowl and prepare for seasoning.
Description - Step 2
Mix in Spices and Veggies
Add green chilli paste, ginger paste, garlic paste, turmeric, cumin seeds, salt, and finely chopped onion to the batter. Stir in grated zucchini and baking soda. Mix until everything is evenly incorporated.
Description - Step 3
Preheat the Air Fryer
Set the air fryer to 180°C (356°F) and preheat for 3 minutes. This ensures pancakes cook evenly and develop a slight golden crust without sticking.
Description - Step 4
Prepare Pancakes for Air Frying
Lightly grease the air fryer basket or use perforated parchment paper. Take about 1/4 cup batter for each pancake and spread into 3–4 inch circles. Sprinkle sesame seeds on top and drizzle a few drops of oil.
Description - Step 5
Air Fry Pancakes
Cook at 180°C for 10 minutes. Halfway through (4–5 minutes), flip the pancakes carefully and drizzle a little oil on the other side. Continue until golden brown and cooked through.
Description - Step 6
Serve Hot
Remove pancakes carefully using a spatula. Serve immediately to enjoy warm, fluffy, and protein-rich bites.