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Leafy Lentils Recipe

Leafy Lentils is a popular Indian Side-Dish
Author :
On :
Friday, 21 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 3
Rated 4 based on 100 votes


  • 2 onions, chopped fine almost into a mince
  • 3 tbsp - coriander leaves, chopped fine
  • 1/2 cup - Chickpea flour (besan)
  • 1 tsp - cumin powder
  • 1 tsp - coriander powder
  • 1 tsp - chilli powder (use less if you don't want them too spicy)
  • 1/2 tsp - Turmeric (optional)
  • 1/2 tsp - salt
  • oil as needed
  • How to Make Leafy Lentils:

    1. Mix all the ingredients with enough water to make a batter that's about the consistency of regular pancake batter.
    2. Coat a cast-iron or non-stick griddle with about 1/2 tsp of oil.
    3. Heat the tawa until the oil is hot but not smoking.
    4. With a quarter-cup measure, spread the batter on the griddle in a thin, round pancake, about 4-5 inches in diameter.
    5. Let it cook, without covering until the sides start drying up.
    6. Lift a corner gently with a spatula.
    7. If it lifts easily, and the color is golden-brown, gently ease the pancake onto the spatula and flip over.
    8. Let the other side cook for about a minute until it too turns golden and crisp.
    9. Serve hot.
    10. Recipe Courtesy: Holy Cow Vegan


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