Red Lentil Pancakes
These Indian-inspired red lentil pancakes are high in protein and naturally gluten-free. And they’re nice and pliable, which makes them great for wraps. They’re reminiscent of dosa but they differ in two main ways: 1) They’re made with red lentil, only. Dosa are traditionally made with a mix of lentils and rice. 2) The batter isn’t fermented.
- Prep Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 pancakes 1x
Ingredients
Scale
- 175g red split lentils
- 400ml water
- 1 tsp curry powder (or seasoning of choice)
- ½ tsp salt
- coconut oil (or any oil), for frying
Instructions
- Wash the lentils until the water runs clear. This can take up to six or seven washes as red lentils can be quite dusty.
- Drain and transfer the washed lentils to the base of a high powdered blender. Add the water, curry powder and salt and soak for 1 hour.
- Once soaked, blitz to a smooth batter.
- Lightly grease a medium non-stick frying pan with coconut oil and set it over a medium-high heat. Note: you want to use a good non-stick pan for this one!
- Add half a ladleful of the batter and spread it into an 10cm-12cm disk using the bottom of the ladle.
- Cook until bubbles form on the surface and the bottom is lightly browned, 1 to 2 minutes, then flip and cook for a further 1-2 minutes.
- Repeat with the remaining batter. You can keep the pancakes warm by stacking them on a plate and covering with a tea towel.
- These are best served warmed. You can store them in the fridge for up to 3 days and heat them up in the microwave for 15 to 20 seconds, but they won’t be quite as good.
Find it online: https://zenaskitchen.com/red-lentil-pancakes/