Thursday, December 8, 2011

Lentil Veggie Pancakes.

Whenever I am searching for something which is high in fibers, low in calories and carbs, I always opt for lentils.

Mixed veg dhals, lentil soup and lentil pancakes are instant hit with me.

I have done a version of lentil pancakes in one pf my past posts here and here.

The pancakes that I am going to talk about today make for a great breakfast with a boost of protein and veggies. They taste really good and keep you full for a long time.


1. Same quantity of yellow mung dal bean and channa dal. You can mix and match the lentils. I sometimes use white urad also.

2. Mix the lentils and soak overnight. Next morning drain and wash well. Grind to a fine smooth paste. Add water accordingly to make a smooth paste (neither thick nor runny).

3. 1 small onion finely chopped.

4. 1 small tomato fine chopped.

5. 1 small bowl paneer crushed.

6. green chilies finely chopped.

7. 1 bowl french beans finely chopped and steamed. I add little water in the bowl and microwave for 3 minutes and I get steamed french beans.

8. Salt and black pepper to taste.

9. Finely chopped green coriander.


Damn simple.

1. Heat non stick pan with few drops of oil. Stick to 1 tsp oil for 2 pancakes.

2. Now pour the batter on the pan. Do not add lots of batter and make the pancake thick, come on we are on a diet and we cannot blow it by eat huge thick pancakes. SO keep the thickness of your pancake medium.

3. Arrange the veggies on the top of pancake. Sprinkle salt and black pepper. Also sprinkle drops of oil over the veggies (so that when you turn the pancake the veggies will get a crisp texture)

4. Once the bottom side is cooked, flip the pancake and let the veggies cook for 2 minutes. The veggies are cooked if you are able to move the pancake.

5. Server hot.

Treat your hunger with tasty low cal food.