A tasty and gluten free recipe from Romy Gill.
Ingredients
- 150 g red lentils soaked in cold water overnight
- 1 tbsp chickpea flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 1 tsp salt
- ½ tsp baking powder
- 75 g greek yoghurt plus extra to serve
- a handful roughly chopped fresh coriander
- 2 spring onions roughly chopped
- sunflower oil for frying
- gluten-free chutney or pickle to serve
Servings:
Instructions
- 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.
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