Lentils Pancake – a delicious recipe with Yellow Lentils, red chillies, Cumin Seeds, green chillies, coriender, Salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["Thoroughly wash the Lentils under running water. Put it into a large bowl and add the dry red chillies, cumin seeds. Mix well and add warm water to cover the Moong fully. Leave overnight to soak.", "Next day, drain the water away; grind the Lentils mixture in a food processor with semolina to get a fine paste. Add water only if required to get the pour-able consistency. Mix in it coriander and salt to taste.", "Heat the pan on medium heat. When hot, add a few drops of oil and mix such that it coats all sides of the pan. Now pour a ladle full of batter onto the pan and spread the batter into a circular shape from the centre to outwards. Cook for 1 minute", "Drizzle with a little oil to Pancake to allow oil to go under it. Flip now and cook till the other side is golden too.
2
Remove from pan and serve hot with chutneys of your choice or ketchup"]
249
kcal
Calories
15
g
Fat
20
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Spilt Yellow Lentils, 2 Dry red chillies, 1 teaspoon Cumin Seeds, 2 finely chopped green chillies, and more.
Yes, Lentils Pancake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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