A tasty and gluten free recipe from Romy Gill.
To make the batter, rinse and drain the lentils, then add to a blender with 155ml/5fl oz water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yoghurt, and blend to a smooth paste.
Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk well, ensuring that all ingredients are thoroughly mixed, and set aside.
Heat a non-stick pancake or small frying pan over a medium heat. Once hot, brush the pan evenly with oil. With a small ladle, carefully pour in some batter and immediately spread across the pan to form pancakes.
Brush a little more oil on top of the pancake and cook for 2–3 minutes on each side. Repeat to cook the remaining pancakes.
Serve hot or at room temperature with yoghurt, pickle and chutney.