An Indian kitchen always has 2 things: Lentils, and left over lentils.
By Shuchi Mittal
Why do we make super-sized portions that linger in the refrigerators for days you ask? Beats me, all I know is that it makes for great leftover recipes, and may I add, healthy ones too. Re-heat and eat, Knead and roast, Mix and fry- the opportunities are endless. Here is my take on gram flour pancakes with these sneaky leftovers.
Leftover Lentil Pan-bakes
- Total Time: 40 minutes
- Yield: 2 1x
Description
An indian baked pancake
Ingredients
Scale
- 1 cup leftover lentils (I used moong or green lentils)
- 4 tablespoons gram flour
- 1 cup chopped spinach
- ½ red pepper, chopped
- 2 teaspoons chat masala or dry mango powder
- ½ teaspoon cumin powder
- ½ teaspoon red chili flakes
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Mix all the ingredients (except the oil) to make a batter. It will be quite thick and sticky. It should not be too wet though, so add a bit more flour if required.
- Rub some oil on your hands and roll out 2 inch patties. This will make around 8-10 patties.
- Pre heat the oven to 175-degree C.
- Rub some oil on both sides of the patties with a pastry brush, and flatten them slightly so as to resemble thick pancakes.
- Line them on a baking dish and bake for 25-30 minutes, turning them once in between.
- Remove when they are light brown and crisp on both sides.
- Serve hot with pickle!
- Prep Time: 10 mins
- Cook Time: 30 mins
Did the recipe leave out the some liquid? I added some chicken stock toprovide enough moisture to form patties.