I’ve made pancakes inspired by dal chilla before (see here) but with these I’ve gone along the more traditional route. Healthy, nutritious, and packed with protein, these make the ideal companion to your next curry night. We paired them with last week’s Gobi Manchurian which made for a very colourful dinner.
I’ve flavoured the pancakes with beetroot and chives and it’s a great way to squeeze in yet another vegetable into your dinner. Provided you have a blender, these are really quite easy to make. Stuff them with your favourite vegan cheese to make a quick snack, fold them up and they make a great addition to any lunchbox, or just use to scoop up your favourite curry.
- Makes: Serves 4-6
Ingredients
- 230g Yellow Split Lentils
- 4 Beetroot, cooked*
- 1/2 Red Onion, finely diced
- 20g Chives, chopped
- 1/4 tsp Tumeric
- 1/4 tsp Cayenne pepper
- 1/2 tsp Ground Cumin
- 1/4 tsp Asafoetida**
- 1 tsp Ginger paste
- 1/4 tsp Mustard Seeds
- 1 tsp Salt
Directions
Rinse the lentils well and soak for at least 4 hours. They should be soft and tender before starting. Keep in mind that they could almost double in size so make sure your bowl can accommodate that. Drain well and place into a blender jug along with the beetroot. Add a 1/4 cup of water and grind to a fine paste. Add more water, a tablespoon at a time, as needed. Try not to add too much water if your blender can handle it but make sure the paste is smooth and fine.
When your blenders work is done, tip into a bowl and mix in the rest of the ingredients. Leave to rest for at least 15 minutes to allow the onions to release their liquid. Once rested, check the thickness of your batter, gradually adding more water as needed. It should be pourable but not too thin, much like a good American pancake mix.
Heat a good non-stick frying pan on a medium-high heat. When hot, pour a good spoonful of batter into the middle of the pan. Smooth the batter into a round, flat shape with the back of a spoon. Drizzle a little oil round the edges of the pan and leave to cook until the edges are browned and the batter is set. Flip and cook on the other side for a few minutes, or until fully cooked. Once crisp and brown remove from the pan and repeat until the batter is completely used.
Serve as a snack with chutney or as a side to your next curry – enjoy!
Notes
* If you have raw beetroot then they can be easily roasted. Trim off the leaves, drizzle with oil, and roast at 200 degrees for 45 minutes, or until the beetroots are soft but not shrunken.
** If you are gluten free then be careful when purchasing Asafoetida as it’s often mixed with wheat flour. It’s entirely possible to get gluten safe asafoetida, just be a little careful.
Allergy Notes; This recipe is naturally vegan, gluten free, soy free, and nut free. If you have any issues with any of the ingredients then let me know and I’m happy to suggest substitutes.
