Tonight was one of those nights where I wander around the kitchen aimlessly. I didn’t have all the ingredients for anything I wanted and I was not in the mood for pasta, or beans and rice. Things got weird, I pulled out some leftover lentil curry and started making it into Pancakes which led me to pull out some other odds and ends from my kitchen as toppings. This is the final product and its wild and YUM. Seriously, this recipe is so flexible you can basically use it as a guide and add your own flavours and/or toppings.
This dish started with batter in a pan
And ended with a bunch of fresh yummy toppings to compliment the flavour.
Leftover Lentil Curry Pancakes
Leftover lentil curry pancakes, topped with fresh avocado, mango, tomato, onions, and tamarind chutney.
- 1 cup Left over dal/ lentil curry
- 1/2 cup Chickpea flour
- 1/4 tsp Baking powder
- 1/2 tsp Salt
- 1 Tbsp Oil for frying
Date Tamarind Chutney
- 1/3 cup Dates (Soaked)
- 2 Tbsp Tamarind paste
- 2 Tbsp Lime juice
- 1/4 tsp Cumin
- 1/5 tsp Chat masala
- 1.4 cup Dried coconut flakes (unsweetened)
- 1 Tbsp Coconut palm sugar
- 1/2 tsp Salt
- 2/3 Cup water
Mix ingredients together until thick and doughy. If using a leftover curry that is not thick, pulse it a few times in the blender to get a starchy consistency.
Heat frying pan on medium high heat and add oil until it sizzles when some of the batter hits the pan.
Take a lime size amount of lentil batter and spread it in the pan to desired size (I made mine about four inches across) and let cook about 3 minutes per side or until a crispy coating has formed and it is easily flipped.
Put all ingredients in the blender and blend until desired consistency is formed.
Serve with fresh toppings such as cucumber, tomato, red onion, mango, avocado, fresh coriander, and anything else you have on hand!