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

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Author: Shuchi
Total Time: 40 minutes
Yield: 2 servings 1x

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Description

These savory baked pancakes are a delicious way to use up leftover lentils, combined with fresh spinach and spices for a flavorful dish.

Ingredients

Units Scale

1 cup leftover lentils (moong or green lentils)
4 tablespoons gram flour
1 cup chopped spinach
1/2 red pepper, chopped
2 teaspoons chat masala or dry mango powder
1/2 teaspoon cumin powder
1/2 teaspoon salt, or to taste
Oil, for greasing

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the leftover lentils, gram flour, chopped spinach, chopped red pepper, chat masala, cumin powder, and salt. Mix well to form a thick and sticky batter. If the batter is too wet, add a bit more gram flour to achieve the desired consistency.
Lightly grease a baking dish or oven-safe pan with oil.
Rub some oil on your hands to prevent sticking, then scoop portions of the batter and shape them into small patties.
Place the patties in the greased baking dish, ensuring they are evenly spaced.
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the edges are crisp.
Remove from the oven and let cool slightly before serving.

Notes

These pancakes are a great way to use up leftover lentils and can be customized with any vegetables you have on hand. Serve them with a side of yogurt or chutney for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet for best results.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Indian