This recipe transforms leftovers from our Red Lentil, Kumara and Spinach Dhal recipe into pancakes so you can enjoy another quick, easy and satisfying meal for later in the week
Measure 1½ cups dhal into a bowl, add in 1½ cups chickpea flour and ½ tsp baking powder.
Stir in ½-¾ cup water to make a thick batter.
Heat oil or ghee in a pan over medium heat and add spoonfuls of batter.
Cook until bubbles form, flip over and cook for a few more minutes.
Cooks note: This is a recipe idea to use any leftovers from our Red Lentil, Kumara and Spinach Dhal recipe.
Leftover Red Lentil, Kumara and Spinach Dhal
1½ cups chickpea flour
½ tsp baking powder
½-¾ cup water
Oil or ghee