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Vegetarian Indian Lentil Pancakes
Vegetarian Indian Lentil Pancakes

Vegetarian Indian Lentil Pancakes
A nutritious and fun-to-make Indian-inspired lentil pancake, perfect for a child's lunch.
Vegetarian Indian Lentil Pancakes

This meal provides a balanced source of protein, carbohydrates, and fiber, supporting a child's energy needs throughout the day.

Ingredients:
1
Servings
  • 100
    g
     red lentils
  • 50
    g
     carrot
  • 1
    item
     onion
  • 1
    item
     tomato
  • 10
    g
     coriander
  • 1
    tsp
     cumin seeds
  • 0.5
    tsp
     turmeric
  • 0.5
    tsp
     salt
  • 1
    tbsp
     olive oil
  • 200
    ml
     water
Preparation Time: 30 minutes
Vegetarian Indian Lentil Pancakes
Instructions:
  1. Rinse the red lentils thoroughly and soak them in water for about 20 minutes.
  2. Grate the carrot and finely chop the onion, tomato, and coriander.
  3. Drain the lentils and blend them with water to form a smooth batter.
  4. Mix in the grated carrot, chopped onion, tomato, coriander, cumin seeds, turmeric, and salt into the batter.
  5. Heat olive oil in a non-stick pan over medium heat.
  6. Pour a ladleful of batter onto the pan and spread it into a thin pancake.
  7. Cook until golden brown on both sides, about 3-4 minutes per side.
  8. Serve warm with a side of yogurt or chutney.
Nutrition Per Serving 400 g Per 100g
Energy 336 kcal 84 kcal
Protein 12 g 3.0 g
Fibre 10 g 2.5 g
Salt 0.5 g 0.1 g
Sugar 6 g 1.5 g
Carbohydrates 45 g 11.3 g
Fat 10 g 2.5 g
  • 100
    g
     red lentils
  • 50
    g
     carrot
  • 1
    item
     onion
  • 1
    item
     tomato
  • 10
    g
     coriander
  • 1
    tsp
     cumin seeds
  • 0.5
    tsp
     turmeric
  • 0.5
    tsp
     salt
  • 1
    tbsp
     olive oil
  • 200
    ml
     water
1
Servings
0

Rinse the red lentils thoroughly and soak them in water for about 20 minutes.

Grate the carrot and finely chop the onion, tomato, and coriander.

Drain the lentils and blend them with water to form a smooth batter.

Mix in the grated carrot, chopped onion, tomato, coriander, cumin seeds, turmeric, and salt into the batter.

Heat olive oil in a non-stick pan over medium heat.

Pour a ladleful of batter onto the pan and spread it into a thin pancake.

Cook until golden brown on both sides, about 3-4 minutes per side.

Serve warm with a side of yogurt or chutney.

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