Recipe for Lentil Pancake


  • 1 Cup Moong Dal – Soaked Overnight 1 Carrot – Grated
  • 1 Cup Courgette – Grated ½ Cup Coriander Leaves Ginger paste to Taste Green chilli paste to Taste ½ Cup Quinoa – boiled Salt to Taste
  • ½ Cup Fresh Coconut
  • Oil for frying

Grind the soaked moong dal, coriander leaves, ginger paste, green chillies and coconut. Add in the grated courgette, carrot, boiled quinoa and salt.

In a non-stick pan spread little batter of the above mixture and make small pancakes. Cook on both sides. Serve hot with green chutney.


Lavni Shah is an avid cook who has been teaching budding chefs for the last 20 years. She has given numerous demonstrations all over the UK and Kenya, and has also been involved in judging amateur cookery competitions. Her hobbies are cooking, yoga, flower arranging, napkin folds, and vegetable carving. She is a keen fan of healthy cooking, and is a firm believer in the philosophy “YOU ARE WHAT YOU EAT!”


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