Serves 4 (makes eight 12 x 12 cm pancakes)
Ingredients
- 1 cup/150 g red lentils (soaked in cold water overnight)
- 360 ml cold water
- 1 thumb-sized piece of fresh ginger (use 1 tsp dried ginger if preferred)
- 2 cloves of garlic (use 1 tsp garlic powder if preferred)
- 1 bunch of coriander
- 15 ml rapeseed oil
- 1 bunch of fresh mint leaves
- ½ cucumber
- 1 large pot of soya yoghurt
Method
- To make the batter, rinse and drain the lentils, then add to the blender with 250 ml of the cold water, along with the ginger and garlic.
- Once smooth, add the coriander leaves and the remaining 110 ml of water and blend again.
- Heat the oil in a pan over a medium high heat, and brush the oil evenly to the edges of the pan. Using a ladleful at a time, carefully place the batter mixture into the pan, searing the pancakes each side for 4–5 minutes.
- Chop the mint leaves, grate the cucumber and mix with the soya yoghurt.
- Serve the pancakes with the yoghurt dip and enjoy.