@varshas_kitchen: Red Lentil Pancakes Makes 8 pancakes 200g Red Lentils 450 ml water (luke warm) 1 teaspoon salt 1/2 teaspoon ground turmeric 1/4 tsp ground black pepper (Use these ingredients to make Red lentil Pudla’s (savoury spiced pancakes) 1 fresh finger green chilli, finely chopped 4 cloves garlic ,grated 4g ginger (washed throughly and grated) 2 tablespoons chopped coriander leaves and stalks (optional) 1/2 tsp baking powder Coconut oil or olive oil for cooking (or unsalted butter) To Make: Weigh 200g lentil, wash in several changes of cold water. Add 450ml tap or filter water, cover and allow to soak 1 hour. Add soaked lentils & water into a blender or nutri bullet, add salt, turmeric & black pepper. Blizt to a smooth batter. Similar consistency to double cream. Heat up your frying pan using medium heat to get the pan really hot. Add 1/2 teaspoon of chosen oil (butter or coconut oil or olive oil) Pour a ladleful of the batter or 2 to 4 tablespoons onto the pan and spread it gently in a circular motion to form a thin pancake like shape. (depending how big you want the pancake.) Cook the pudla on medium heat for 1-2 mins or until you see bubbles and the pancake Flip the pancake carefully using a spatula and cook the other side for an additional 2-3 minutes until it turns golden brown and cooked through. Remove the cooked pancake from the pan and place it on a plate. Repeat the process with the remaining batter to make more pancakes. Enjoy the pancake as it is or with chutney, or with curry, as a wrap. This is a really great gluten free option. You can make it similar to puddle’s by adding more spices, experiment with spices, herbs and enjoy. If you have any left over pancakes store in an airtight container in the fridge, they are great to freeze as well. Just before eating reheat on the frying pan until heated through.

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Sunday 24 November 2024 15:57:13 GMT