An adaptation of Indian lentil (dal) pancakes.
Step 1: Ingredients
- Lentils (red, yellow, or black suggested)
- Dried chile pepper (optional)
- Cilantro / coriander
- Green chile (optional)
- Cooking fat (butter, ghee, coconut oil, lard, olive oil...)
- Cumin seeds
- Coriander seeds
Step 2: Preparing Batter
Soak the lentils in water overnight.
Drain the soaked lentils. Chop the onion, garlic, and ginger. Combine the chopped ingredients in a bowl with the drained lentils, an egg, salt, and the dried chile, if using.
Using a handheld immersion blender, blend the ingredients into a uniform-ish paste. (You could use a food processor or standing blender instead). To help the mixture stick together in the pan, add a few tablespoons of flour, as per your judgement.
Finally, chop the scallions, cilantro, and chile, and fold them into the batter to form a uniform mixture.
Step 3: Cooking the Pancakes
Using a non-stick pan makes cooking and clean-up easier.
Heat some of the cooking fat. Add a pinch of cumin and coriander seeds.
When the spices are fragrant, add plop of the pancake batter. Wait a moment or two for the batter to set, then spread the batter around the pan using a spatula or similar instrument. The batter will not flow by itself like crepe batter; you must spread it out yourself to the desired thickness.
After a minute or two (the bottom of the pancake should hold together), flip the pancake with a spatula. Cook on the other side for a minute or two more, then remove to a plate.
If the pan has dried out, add a bit more cooking fat and some more coriander and cumin seeds; repeat the cooking process.
This tutorial used a mixture of black and red lentils. A version with only red lentils is shown in the last picture of this step; the result is a lighter-colored pancake.