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 (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