Red Lentil Pancakes

Ingredients for  8-10  Servings

• 150g

  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
• 75g

  Greek yoghurt, plus extra to serve
• Handful

  Roughly chopped fresh coriander
• 2

  Spring onions, roughly chopped
• -

  Sunflower oil, for frying

Approximate Times

• Preparation :

  Over-night
• Cooking :

  10 to 30 minutes

Method

1. To make the batter, rinse and drain the lentils, then add to a blender with 155ml 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.
2. 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.
3. Serve hot or at room temperature with yoghurt, pickle and chutney.