Red Lentil Pancakes is a modern Fusion recipe for a classic Indian-inspired dish of gluten-free pancakes made with red lentil puree flavoured with cumin, coriander, turmeric, chilli powder, salt and served with yoghurt and chutney or pickle. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Red Lentil Pancakes.
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For those who are gluten intolerant here’s an Indian-inspired gluten free and egg free savoury pancake for pancake day. This does use yoghurt so it’s not dairy free… though you could substitute coconut cream for the free-from trifecta. This means that it is vegetarian and can easily be converted to be vegan.
Ingredients:
150g/5½oz red lentils, soaked in cold water overnight
1 tbsp gram (chickpea) flour
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp red chilli powder
1 tsp salt
½ tsp baking powder
75g (5 tbsp) Greek yoghurt, plus extra to serve
handful coarsely chopped fresh coriander
2 spring onions (scallions), coarsely chopped
sunflower oil, for frying
chutney or pickle, to accompany
Method:
For the batter, thoroughly rinse and drain the lentils, then transfer to blender and add 160ml (2/3 cup) water along with the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yoghurt. Blend the mixture to a smooth paste. Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk well, ensuring that all ingredients are thoroughly combined, and set aside.
Heat a non-stick pancake or small frying pan over a medium heat. Once hot, brush the pan evenly with oil. With a small ladle, carefully pour in some batter and immediately spread across the surface of the pan to form pancakes. Brush a little more oil on top of the pancake and cook for 2–3 minutes on each side. Repeat to cook the remaining pancakes.
Serve the pancakes hot or at room temperature with yoghurt, pickle and chutney.
