Leftover Lentil Pan Bakes

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
 
Prep Time
Cook Time
Total Time
 
An indian baked pancake
Author:
Recipe Type: Appetizer
Serves: 2
Ingredients
  • 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
  1. 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.
  2. Rub some oil on your hands and roll out 2 inch patties. This will make around 8-10 patties.
  3. Pre heat the oven to 175-degree C.
  4. Rub some oil on both sides of the patties with a pastry brush, and flatten them slightly so as to resemble thick pancakes.
  5. Line them on a baking dish and bake for 25-30 minutes, turning them once in between.
  6. Remove when they are light brown and crisp on both sides.
  7. Serve hot with pickle!
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