Repurpose leftover lentils and spare veggies in this super simple and quick recipe.
By Shuchi Mittal
Lentil and Whole Wheat Flour Pancakes
- Total Time: 20 mins
Description
Repurpose leftover lentils and spare veggies in this super simple and quick recipe.
Ingredients
Scale
- 2 cups leftover lentils (any kind will do, I used a mixture of red lentils & black eyed peas, but you can use yellow, green or even leftovers from your Indian takeout!)
- 3/4 cup whole-wheat flour (atta)
- 1/2 cup mixed grated veggies like carrots, zucchini, cabbage and peppers
- Olive oil for pan frying
Instructions
- Mash the lentils with a spoon and then mix all the ingredients (except the oil) to make a smooth thick pancake-like batter. Adjust salt if required. If the batter is too thick/dry, add some water to get the right consistency.
- Heat oil in a non-stick pan and spoon dollops of the mixture onto the pan. Flatten slightly and cook till brown and crisp on both sides. Serve hot with yogurt, tomato chutney or pickle.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main
