Leafy Lentils

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

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