Categories: February2012, Indian, lentils, pancakes
Ingredients
- 1 cup red lentils, soaked overnight and drained
- 2 tbsp ground chia seeds
- 1 tbsp minced garlic
- 1/2 tsp red pepper flakes
- 1/2 cup chopped green onions
- 1 large carrot, finely julienned or grated
- 1 tbsp minced peeled fresh ginger
- 1 tsp garam masala
- salt and black pepper, to taste
Directions
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Put the lentils in a food processor and add about 1 cup water. Puree until a smooth and thick batter is formed. Transfer to a bowl and stir in the ground chia seeds, garlic, red pepper flakes, scallion, carrot, ginger, garam masala and salt and pepper, to taste. Thin with additional water if necessary.
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Heat a large nonstick skillet over medium-high heat. Spray with cooking spray. Ladle in the batter to form several smaller pancake. Spread approximately 1 cm thin. Turn the heat down to medium and cook until the bottom is browned, about 2 1/2 minutes. Flip and cook for another 2 1/2 minutes.