Ingredients

The following ingredients have 4 Servings
  • 165 g / 1 cup red split lentils*, soaked overnight
  • scant 1 tsp salt
  • ½ tsp baking powder*
  • 1½ tsp chickpea flour*
  • OPTIONAL: 1 tsp each cumin, turmeric, coriander and ½ tsp ground chilli powder
  • OPTIONAL: garlic clove + thick slice of ginger
  • vegetable oil, for frying
  • 15 ml / 1 tbsp mild olive oil
  • 2 zucchinis, sliced thinly
  • salt, to season
  • ½ tsp garam masala
  • vegan yoghurt / cream (or see below)
  • shop bought chutney (I used tomato and chilli)
  • small bunch of coriander / cilantro, choppedHOMEADE CASHEW CREAM (optional) 70 g / ½ cup raw cashews, soaked overnight
  • ½ lime, zest and juice (about 2 tbsp)
  • salt and pepper, to taste

Instruction

  • Drain and rinse soaked lentils.
  • Place them in a blender together with the rest of the ingredients (apart from oil) and approximately 300 ml / 1¼ cups of water (a little less if not using garlic or ginger). Process until smooth, the batter should be pourable but a little thicker than crepe batter. You may need to add a touch more water if it's too thick.
  • Heat up 1 tbsp of oil in a stainless steel frying pan. Add sliced zucchini and toss them in the warm oil to coat. Sauté them, stirring frequently, until translucent and charred in places.
  • Season with salt and garam masala at the very end, set aside.
  • Heat up a non-stick pan on a low-medium heat, brush it with a bit (1 tsp is enough if you're using a non-stick pan) of oil using a silicone brush.
  • Pour ¼ of the mixture onto the hot pan and use the back of the spoon to spread the mixture out in a circular fashion - the pancake should be a bit thicker than a crepe. Cook each pancake for about 3 minutes on one side and then flip. Cook for 2 minutes on the other side. Take care not to overcook the pancakes as they will be dry.
  • Keep the cooked pancakes in a stack in a warm oven while making the rest.
  • Fill with zucchini, dollops of vegan cream / yoghurt, favourite chutney and heaps of fresh coriander / cilantro.
  • If making your own cashew cream, place drained cashews, lime zest and juice, salt and pepper and about 60 ml / ¼ cup water in a small blender (I use a Ninja blender for this).
  • Blend until smooth. If using a standard blender you may need to make a double quantity.