Name: Red Lentil Pancakes
Yield: Makes 6
Ingredients: 5 ml/1 tsp salt; 2.5 ml/½ tsp ground turmeric; 50 g/2 oz/¼ cup red lentils; oil, for frying and drizzling; 30 ml/2 tbsp chopped fresh coriander (cilantro); 150 g/5 oz/¾ cup long grain rice; 2.5 ml/½ tsp ground black pepper

Preparation info

Makes
6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

These warm savoury pancakes are a type of dosa, which is essentially a fermented crepe made from a batter of ground lentils and rice. They are a staple dish in southern India and are popular all over the Indian subcontinent, where they are eaten as a light meal accompanied by chutney, pickles or sambhar.

Ingredients

150 g/5 oz/¾ cup long grain rice
50

Main course
Gluten-free
Vegan

Method

Place the long grain rice and lentils in a large mixing bowl, cover with 250ml/8fl oz/1 cup warm water and set aside to soak for at least 8 hours or overnight.
Drain off the water and reserve it. Place the rice and lentils in a food processor and blend until smooth. Blend in the reserved water. Scrape into a bowl, cover with clear film (plastic wrap) and leave in

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Ingredients

Method

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