Sri Lankan Style Red Lentil Coconut Pancakes With Green Chutney Recipe

About this recipe

A high-protein, gluten-free dinner featuring spiced red lentil and coconut pancakes paired with a tangy green chutney. Perfect for maintaining a balanced diet with flavors inspired by South Asia.

Ingredients

• Pcs Epi Yogurt Mango
• 1 piece Coconut
• 250g Green Chilli
• 250g Coriander
• - MASOOR DAL
• 500 ml Water
• 500 Gms Rice Flour
• 20 g Turmeric Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 200 g Black Salt
• 50 g Fennel Seed
• - Cumin Seed

Instructions

1. Step 1: Blend soaked red lentils with grated coconut, rice flour, turmeric, green chili, cumin seeds, and water into a smooth batter. The consistency should be similar to dosa batter.
2. Step 2: Stir in chopped coriander leaves and salt into the batter. Let it rest for 20 minutes.
3. Step 3: Heat a non-stick pan and brush it with oil. Pour a ladle of batter onto the pan and spread into a thin pancake. Cook for 2-3 minutes on each side until golden and crispy. Repeat for remaining batter.
4. Step 4: For the chutney, blend coriander leaves, mint leaves, yogurt, lime juice, green chili, and black salt into a smooth mixture.
5. Step 5: Serve the pancakes hot with the green chutney on the side.