Wholesome red lentil pancakes with fresh herbs and spices, perfect for any meal.
Ingredients
Scale
1 cup red lentils, soaked for 2–3 hours
1/4 cup chickpea flour
1 small onion, finely chopped
2 cloves garlic, minced
1 small carrot, grated
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder (optional)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup water or coconut milk
2 tablespoons neutral oil for cooking
Lemon wedges for serving
Instructions
- Drain and rinse soaked lentils; blend with water or coconut milk until smooth.
- Mix lentil paste with chickpea flour, onion, garlic, carrot, and cilantro.
- Add spices, salt, and baking powder; adjust consistency with water if needed.
- Preheat skillet over medium heat with a teaspoon of oil.
- Spoon batter onto skillet, shaping into small circles; cook 3–4 minutes per side until golden.
- Repeat with remaining batter, adding oil as necessary.
- Serve hot with lemon wedges or optional yogurt/chutney.