October 9, 2016

Savory Lentil Mini-Pancakes

Y’all may have noticed from my last few posts that I have been on a bit of a health kick lately. This week I had promised myself that I was going to thoroughly indulge myself. The problem is that it takes me more than two weeks to get rid of my obsessions (CHUCKLES!!!). Don’t get mad but I am back with another healthy recipe with “LENTILS” as the star of the show. I had originally planned on making a regional delicacy from my home state. That flopped badly but luckily for me the alternative turned out to be these scrumptious and power-packed Savory Lentil Mini-Pancakes.

I don’t know what to call it but I go through certain phases as far as food is concerned. I will definitely call it an obsession because I tend to get fixated on a certain dish and wont let go until I get it right. Y’all may have noticed certain tendencies of mine in my posts. First I went through the pizza phase because I finally had a decent recipe for homemade pizza dough in hand. Then I moved on to making homemade pastas because I finally had a shiny new toy (I mean the pasta machine… LAUGHS!!) to play with.

Now I have become a bit of a health nut and cooking with healthy ingredients. After the green leafy veggies I decided to move on to those tiny but supercharged, protein packed morsels of food also called as LENTILS. I even had a great recipe idea in mind that I had come across while watching a cooking show on the Internet. I was going to make “AITES” which are a version of pancakes made with ground lentils. They are different from the usual pancakes in the sense they are much denser in consistency and not as fluffy.

This recipe can be made with just one type of lentil or a mixture of different lentils but the process stays the same. To begin with rinse and soak mixed lentils in enough water overnight. Drain the water and grind the lentils in a food processor along with green chili, garlic cloves to make a smooth paste. This is where I made a major mistake of adding water when the recipe specifically mentioned to not do so. Now I had a runny batter and getting the dense consistency of the AITES was going to be a problem.

But I decided to move on with the recipe in the hope that the taste of the final product was going to overcome this tiny little problem of the consistency. Next I added turmeric, coriander powder, goda masala, dry mango powder, salt to the batter and mixed it evenly.

It was now time to cook my pancakes. I can call these pancakes since that was the type of batter I had in my hand right now. Heat a skillet on a medium heat and drizzle some oil on top. Pour a ladle full of batter onto the hot skillet. Use the back of the spoon to spread the batter into a circular shape. Cook till both the sides turn golden.

Enjoy with your choice of chutney.

There are times when good things come out of failed recipes. I was just lucky that this was one of those times!!!

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