Ingredients:

  • 1 cup (200g) split red lentils
  • 1/2 cup (120ml) water
  • 1 inch (5g) fresh ginger, peeled
  • 2 (5g) green chilies
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) turmeric powder
  • 2 tbsp (8g) fresh cilantro, finely chopped
  • 1 tsp (2g) cumin seeds
  • 2 tbsp (30ml) avocado oil

Instructions:

  1. Rinse the red lentils under cold water until the water runs clear.
  2. Submerge lentils in 3 cups of water and soak for at least 4 hours or overnight.
  3. Drain the lentils and place them in a blender. Add the ginger, green chili, salt, turmeric, and 1/2 cup of fresh water.
  4. Blend on high until the mixture is a velvety, pourable batter.
  5. Transfer the batter to a bowl and stir in the chopped cilantro.
  6. Place a skillet over medium heat and add a teaspoon of oil.
  7. Pour 1/4 cup of batter into the center of the pan and gently swirl it outward in a circular motion to create a thin circle.
  8. Sprinkle a few cumin seeds on top. Cook for 2–3 minutes until the edges lift easily and the bottom is golden-brown.
  9. Carefully flip the pancake and cook the other side until golden.