Super healthy, protein packed mixed lentil pancake.
It is a common misconception these days to think of healthy food as being boring and tasteless. But that notion is completely false and words like nutritious, tasty, delicious can in fact be used in the same sentence. And to further prove it I present to you these lip-smacking mixed lentil pancakes. Eat them with a tangy coconut and yogurt chutney and you will be in health-food heaven.
First of all let me say HAPPY THANKSGIVING Y’ALL!!! This being a long weekend I hope all of y’all had a rollicking time with your loved ones. For me it was also a welcome break from a hectic job and I spent a lot of the time doing two things, shopping & cooking. Since we recently moved to Texas, this was a perfect time to buy new things for our apartment. Also it gave me the opportunity to experiment with new recipes.
The first one I made was this mixed lentil pancake recipe. There are times when you start making something and end up with something new altogether. This was one of those times when I started making DOSAS and ended up with pancakes. My mom had sent me this bag of mixed lentils along with a whole bunch of diwali sweets a couple of weeks ago. It was also her idea to make dosas out of it instead of the regular dal/curry.
Being an obedient son I always listen to mom (Mom!!! I hope you agree). So following her instructions I started making the batter. The first step involved rinsing and soaking the lentils in enough water for 4-5 hours. I had a bag of mixed lentils but you can make this recipe using individual lentils or a combination of your choice.
Drain the water and blend to make a smooth paste by adding very little water. Add flattened rice, green chili and grind again. Since I added very little water I got a very thick batter which is actually not ideal for making dosas. But I decided to go ahead and use it. I tasted one and it was surprisingly very good. My wife tasted it and the first thing out of her mouth was ” Did you make dosas or pancakes?? That’s when I decided to keep the batter as it is and make pancakes.
Dry roast cumin seeds, curry leaves and asafoetida in a small pan. Add the tempering to the above batter. This is a technique that mom taught me to change the flavor profile of chutneys. I simply decided to use it and experiment with this batter.
Heat a non stick pan on a medium heat, drizzle some oil and spread a ladleful of batter evenly. Cook till both the sides turn golden.
Enjoy with coconut chutney. I had some leftover chutney from the idlis I made a couple of days ago which actually went very well with these pancakes. You can enjoy them as it is or with any side of your choice
This super tasty dish is full of proteins and packs quiet a flavorful punch.
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- 1 cup Mixed Lentils (You can use lentils of your choice on their own or in combination with other lentils)
- ½ cup Flattened Rice (Poha)
- 1 ½ tsp Green Chili (finely chopped)
- Salt to taste
- Water as required
- Oil as needed
- 5 Curry leaves
- 1 tsp Cumin seeds
- ¼ tsp Asafoetida
- Rinse and soak mixed lentils in enough water for 5 hours.
- Drain the water and blend to make a smooth paste by adding very little water.
- Add flattened rice, green chili and grind again.
- Dry roast cumin seeds, curry leaves and asafoetida in a small pan.
- Add the tempering to the above batter.
- Heat a non stick pan on a medium heat, drizzle some oil and spread a ladleful of batter evenly.
- Cook till both the sides turn golden.
- Enjoy with coconut chutney.