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These Spiced Red Lentil Pancakes are perfect as a snack or a side dish. Serve with a cooling dip like raita or alongside your favourite curry. Get the recipe below.
Spiced Red Lentil Pancakes are delicious flat breads that are packed with protein and fibre making them a great alternative to parathas, chaptis and naan breads.
Their texture is perfect for mopping up curry or dipping into cooling raita.
I love to serve them as part of an Indian feast alongside recipes of mine like Tandoori Tofu Tikka Kebabs, Vegan Green Bean and Tofu Curry, Wild Garlic Dhal and Saag Aloo.
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Ingredients
These pancakes can be made with simple, store cupboard ingredients. You’ll need:
- Dried red lentils
- Water
- Olive oil
- Onion
- Garlic
- Ground cumin
- Ground coriander
- Turmeric
Step-by-step Instructions
- Step 1: boil the red lentils in 750ml of water until softened.
- Step 2: fry the onions and garlic until translucent.
- Step 3: blitz the drained lentils, fried onion, garlic and spices in a blender.
- Step 4: ladle the batter into the pan and cook for 4-5 minutes on both sides before serving.
Equipment
To make the batter for these Spiced Red Lentil Pancakes you’ll need a saucepan and a high speed blender or food processor.
You’ll also need a knife, chopping board, frying pan and spatula.
Storage
There’s two ways you can store these pancakes:
Firstly you can make your batter in advance and store it in the refrigerator for up to 24 hours before cooking.
Alternatively, you can cook the pancakes entirely and refrigerate (for up to 3 days) or freeze them (for up to 3 months) to reheat and enjoy at a later date.
You can then reheat them in a frying pan (just be careful to do this over a low heat or they will burn), or in a microwave.
Top tip
Make sure the consistency of your batter is like thick double cream. It needs to be pourable but not spread out too much when it is ladled into your pan.
The recipe
Spiced Red Lentil Pancakes
These Spiced Red Lentil Pancakes are perfect as a snack or a side dish. Serve with a cooling dip like raita or alongside your favourite curry.
Ingredients
- 125 g dried red lentils
- 400 ml water
- 1 tablespoon olive oil
- ½ onion finely diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon group coriander
- 1 teaspoon turmeric
Instructions
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Rinse lentils under cold water until clear. In a saucepan, boil lentils in 750ml of water over medium heat. Reduce to low and simmer for 15 minutes until soft.
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While lentils cook, sauté the onion in 1 tablespoon olive oil over medium heat until translucent.
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Add the garlic and cook for a further 2 minutes.
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Drain any excess water from the lentils then add them to a high speed blender along with the sautéed onion, garlic and spices.
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Heat a nonstick pan over medium heat and grease lightly with another tablespoon of oil.
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Ladle ¼ of the batter into the pan and cook for 4 – 5 minutes, before flipping until both sides golden brown and the pancakes are cooked through.
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Serve alongside raita or your favourite curry.
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