Prep Time

20 minutes

Prep Notes

• Soak yellow lentils in water overnight

Cooking Time

15 minutes

Yields

5-6 Servings

Ingredients

• 1 cup yellow lentil (split mung beans)
• 1 raw beetroot, grated
• ¾ cup carrots finely chopped, boiled
• ¾ cup peas, boiled
• ¾ cup corn, boiled
• 2 tbsp ginger, finely chopped
• 1 tbsp green chili, finely chopped
• 1 bunch of coriander leaves, finely chopped
• 1 tsp cumin powder
• ½ tsp cayenne powder
• sea salt to taste
• coconut cooking oil

Directions:

• Drain the soaked yellow lentils and blend into a batter of thick flowing consistency. Some water may be added if required.
• Pour out the batter into a bowl and add in the rest of the ingredients (besides the oil and beetroot) and mix together
• Use a big hollow ladle to pour the batter onto a medium heated non-stick ceramic pan and spread the batter into a thick round shape.
• Sprinkle a few drops of oil around the pancake and cook for two-three minutes on low heat
• Carefully turn it around, add few more drops of oil, and cook for few minutes until done
• Cut into triangular pieces if desired. Garnish with the shredded beetroots and serve

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