Leftover dal pancakes with coriander lime feta dressing

Leftover dal pancakes with coriander lime feta dressing

15 mins Prep · 20 mins Cook

These savoury pancakes are a great way to use up dal from the previous night. The zesty dressing adds fresh flavour and a splash of colour to the dish

Created by Spinneys
Prep time 15 minutes
Cook time 20 minutes
Serves 4
Cuisine Indian
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 226
Fat 10g
Saturates 6g
Protein 11g
Carbs 20g
Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

Download PDF

Juice and zest the lime.


Combine the feta cheese, sour cream and coriander in a blender and blitz until smooth and creamy. Refrigerate until needed.


To make the pancakes, combine the dal, chickpea flour, rice flour, egg, water and salt in the jug of a blender and blitz until smooth. Add extra water to thin the mixture down if needed – the batter should be the consistency of pouring cream.


Heat a teaspoon of oil in a non-stick pan placed over a medium heat.


Scoop 60ml of the batter into the pan and to swirl to form a pancake. Cook for 3-4 minutes, or until golden before flipping. Do this in batches until all the batter has been used up, adding in extra oil as needed.


Serve the pancakes warm with a drizzle of the dressing and some extra coriander if desired.