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Red Lentils and quinoa pancakes

Red Lentils and Quinoa Pancakes with Dill Yoghurt Dip and Salad

Padmini
High protein and high fibre pancakes served with a delicious yoghurt based dip.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch
Cuisine Fusion, Indian
Servings 4 people

Equipment

  • Mixing bowl
  • Mixer grinder
  • Small Pancake Pan
  • Knives and Chopping board

Ingredients
  

Ingredients for Red Lentils and Quinoa Pancakes

  • 1 Cup Red Lentils; washed and soaked for 4 hours
  • ½ Cup Quinoa; washed and soaked for 4 hours
  • 2 Green Chillies
  • 1 Small Piece Ginger
  • 1 tsp Salt
  • 1 tsp Roasted Cumin Powder
  • 2 Medium-Sized Onions; finely chopped
  • 4 tbsp Chopped Fresh Coriander Leaves
  • 2 tbsp Yoghurt/Curd
  • 1 tsp Cumin Seeds
  • ¼ tsp Baking Soda
  • Sunflower seeds
  • Oil; for Frying

Ingredients for herbed Yoghurt Dip

  • 500 gm Yoghurt
  • 4 tbsp Finely Chopped Fresh Dill Leaves
  • 1 tsp Olive Oil
  • 1 tsp Butter
  • 1 tbsp Finely Chopped Garlic
  • 1 tsp Red Chilli Flakes
  • Salt; to taste

In addition

  • Salad Vegetables of your choice
  • Lemon

Instructions
 

Method to make Red Lentil and Quinoa Pancake

  • In a mixie, grind together green chillies, salt, ginger and roasted cumin powder to a fine paste.
  • To this, add soaked red lentils. Grind using as little water as possible.
  • Transfer to a mixing bowl.
  • Now grind the soaked quinoa. Add this paste to the mixing bowl.
  • Add cumin seeds, chopped onions, yoghurt, fresh coriander leaves and salt.. Mix well.
  • Add baking soda. Mix well.
  • Heat a pan. Brush oil on its surface. Put some sunflower seeds.
  • Now, pour the batter. Drizzle a little bit oil along its edges and on the batter. Cook on low to medium heat.
  • Flip and cook on the other side too. Insert a knife and check. If it comes out clean, the pancake is fully cooked.

Method to make herbed Yoghurt Dip

  • Transfer yoghurt to a mixing bowl. Add salt and 2 tbsp of chopped dill leaves. Mix.
  • Heat a pan. Add oil and butter. Keep the heat between low and medium.
  • Fry the garlic till it turns golden brown.
  • Now add dill leaves and fry them for a few seconds.
  • Add red chilli flakes. Fry for about 10 seconds.
  • Add this to the yoghurt. Mix well.

Preparing the salad

  • Wash and pat dry the salad greens.
  • Additionally, cut a lemon into halves.

Serving Instructions

  • On a serving plate, serve the pancakes with yoghurt dip and salad greens. Place a lemon. It can be squeezed on the pancakes in case anyone wishes
Keyword Red Lentil and Quinoa Cutlets