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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFJuice 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.
