Recipe for Lentil & Oats Pancakes with Smoked Paprika & Yoghurt Dip

Today, the recipe I am sharing is a low-fat, high-protein vegetarian recipe. It is easy to make and can be prepared in under 30 minutes.

Recently I have posted recipes like savoury muffins, and lentil cutlets, which you can include in your diet to increase your protein intake. In all these dishes, I have tried to include all the food groups so that the meal is wholesome and complete. In addition, I have used as many locally available ingredients. So, let us start with the recipe.

I have broken the recipe into four parts:

Part 1: Preparing the Pancakes

Part 2: Preparing the Smoked Paprika and Yoghurt dip

Part 3: Preparing the vegetables for accompaniment

Part 4: Plating

With this recipe, you can make around 16 small pancakes ( 4 servings)

Part 1: Preparing the Pancakes

Ingredients needed for the Pancakes:

1. Moong Dal ( Green gram), split and without skin: 1 cup, washed and soaked in 1 cup of water for 2 hours
   
   
   
2. Rolled Oats: 1 cup; soaked in 1 cup of water for 2 hours
   
   
   
3. Salt: 1 1/2 teaspoon
4. Onion: 1 medium-sized; chopped
5. Tomato: 1 medium-sized; chopped
6. Green chillies: 2; finely chopped
7. Fresh Coriander Leaves: 2 tablespoons, chopped
8. Oil: For cooking the pancakes

Method for making the pancakes:

1. Grind the lentils to a fine consistency. Transfer the batter to a mixing bowl.
   
   
   
2. Grind the oats to a fine consistency and add to the lentil batter.
   
   
   
3. To this mix, add chopped onions, tomatoes, green chillies, coriander leaves and salt.
   
   
   
4. Mix well.
   
   
   
5. Heat a nonstick pan. Brush oil on the surface. Then pour small portions of the batter and cook them on medium heat for about 7-8 minutes, OR till the pancakes are fully cooked.
   
   

Part 2: Preparing the Smoked Paprika and Yoghurt dip

Ingredients needed for Smoked Paprika and Yoghurt dip:

1. Capsicum/Paprika: 3; big-sized
2. Low Fat Yoghurt: 400 ml
3. Fresh Parsley: 2 tablespoons; chopped
4. Salt: 1 teaspoon or according to taste
5. White Pepper Powder: 1/2 teaspoon
6. Lemon Juice: 1 tablespoon
7. Extra Virgin Olive Oil: To drizzle on top

Method to make smoked Paprika and yoghurt dip:

1. Roast the paprika on a grill.
   
   
   
2. When the skin gets charred, remove it from the grill.
   
   
   
3. Remove the skin. Separate the flesh from the seeds and chop the flesh. Add this to yoghurt.
   
   
   
4. To this mix, add salt, white pepper powder, lemon juice and fresh parsley. Mix. Drizzle some extra virgin olive oil on it and serve.
   
   

Smoked Paprika and Yoghurt dip is ready

Part 3: Preparing other ingredients

I have not mentioned the quantities here. Increase or decrease it as per your preference.

Ingredients needed:

1. French beans
2. Frozen Peas
3. Salt
4. White Pepper Powder
5. Oil

Preparation:

1. With as little oil as possible, saute the peas and beans. Add salt and pepper.
   
   
   
2. Remove when the vegetables when they still have a bite. Don’t overcook.
   
   

Part 4: Plating

Here is a plating idea:

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