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.
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Leftover Lentil Pan-bakes
- Total Time: 40 minutes
- Yield: 2 servings
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
- 1 cup (240 ml) leftover lentils (moong or green lentils)
- 4 tbsp (30 g) gram flour
- 1 cup (240 ml) chopped spinach
- 1/2 red pepper, chopped
- 2 tsp chat masala or dry mango powder
- 1/2 tsp cumin powder
- 1/2 tsp 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
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 grams
- Sodium: 600 mg
- Fat: 8 grams
- Carbohydrates: 35 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
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- Daal Poori: Lentil Stuffed Deep Fried Indian Bread
- Rava (Khara) Bath Recipe: Perfecting the South Indian Breakfast Classic
- Lentil Dip and Crudités from Chef Eliana Godinez
Frequently Asked Questions
What is gram flour and why is it used here?
Gram flour (also called chickpea flour or besan) is ground from dried chickpeas and acts as the binder that holds the leftover lentils, spinach, and red pepper together into patties. I use just 4 tbsp — enough to bind without making the cakes dense.
What is chat masala and can I substitute it?
Chat masala is a tangy, slightly sour spice blend common in Indian cooking; it and dry mango powder are interchangeable options in this recipe. If you have neither, a small squeeze of lemon juice plus a pinch of cumin can approximate the sour, savory punch.
What should I serve these with?
I particularly like yogurt or chutney as accompaniments — both balance the earthy, spiced patties and add moisture since these are baked rather than pan-fried.
Made these with some leftover dal i had in the fridge and they were great for lunch. Think they would freeze ok?
Did the recipe leave out the some liquid? I added some chicken stock toprovide enough moisture to form patties.
Great way to use up leftover lentils, so good and hearty tho mine needed a good pinch of salt. Crisped them up in the pan for lunch, will season more next time!