Lentil and Whole Wheat Flour Pancakes

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Author: Shuchi Mittal
Total Time: 30 minutes
Yield: 4 servings 1x

Description

These lentil and whole wheat flour pancakes are a delicious way to repurpose leftover lentils and vegetables into a nutritious and satisfying meal.

Ingredients

Units Scale

2 cups leftover lentils (any kind will do, such as red lentils, black-eyed peas, yellow, or green lentils)
3/4 cup whole-wheat flour (atta)
1/2 cup finely chopped vegetables (such as onions, tomatoes, bell peppers, or spinach)
1/2 teaspoon salt, or to taste
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder, or to taste
Water, as needed
Oil, for cooking

Instructions

Mash the lentils with a spoon until they are smooth.
In a large bowl, combine the mashed lentils, whole-wheat flour, chopped vegetables, salt, cumin seeds, turmeric powder, and red chili powder.
Mix all the ingredients to form a smooth, thick batter. If the batter is too thick or dry, gradually add water until it reaches a pancake-like consistency.
Heat a non-stick pan over medium heat and lightly grease it with oil.
Pour a ladleful of batter onto the pan and spread it into a circle, about 1/4 inch thick.
Cook for 2-3 minutes on one side until bubbles form on the surface and the edges start to lift.
Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the pan as needed.
Serve hot with your choice of chutney or yogurt.

Notes

These pancakes are a great way to use up leftover lentils and vegetables. You can customize the vegetables based on what you have on hand. If the batter is too thick, add water a little at a time until you reach the desired consistency. Serve with chutney or yogurt for added flavor. Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Indian