Spiced Lentil Pancake with Mint Chutney

A savory Indian lentil pancake with a tantalizing touch of turmeric and fresh mint leaf garnish, served with a side of vibrant mint chutney.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Drain the soaked lentils and blend them in a food processor with half a cup of water until you get a smooth batter. The batter should be slightly thick but pourable, similar to pancake batter. If the batter is too thick, add a tablespoon of water at a time until you reach the desired consistency. Adding too much water will make the pancake difficult to shape, so adjust accordingly.
2. 2.
   Transfer the batter to a bowl and stir in the turmeric powder, finely chopped onion, and salt to taste. Mix everything well. The turmeric will give the pancake a beautiful golden color after cooking, while the onion adds texture and flavor.
3. 3.
   Heat a tablespoon of vegetable oil in a non-stick frying pan over medium heat. Once the oil is hot, pour a ladleful of batter into the center of the pan, spreading it out gently to form a pancake about 6 inches in diameter. Cook until the edges are crispy and the underside is a rich golden brown, about 3-4 minutes.
4. 4.
   Flip the pancake carefully using a spatula and add another tablespoon of oil around the edges. This ensures even cooking and a crispy crust. Cook for an additional 3 minutes until the other side is golden brown. If the pancake seems too soft when flipping, let it cook a bit longer to firm up.
5. 5.
   Remove the pancake from the pan and garnish with fresh mint leaves. Serve immediately with a side of mint chutney for dipping. The fresh mint provides a refreshing contrast to the savory pancake flavor. If the pancake tears or sticks to the pan, ensure the oil is adequately heated before adding the next one.