Spiced carrot chilla (pancakes)

Spiced carrot chilla

These Indian-inspired pancakes by Chetna Makan are gluten free, and deliciously crispy, with warming spice from the cumin and chilli. Enjoy them rolled up with your favourite chutney.

0 out of 5 stars(0) Rate this recipe
Gluten free
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Ingredients

  • 100g yellow split lentils
  • 100g sweet kingdom carrots, finely grated
  • 1 green chilli, finely chopped
  • ½ tbsp salt
  • 1 tbsp ground cumin
  • 60g rice flour
  • 8 tbsp sunflower oil
  • 1 handful coriander leaves, to serve
  • 1 tsp yogurt, to serve
  • 1 tsp chutney, to serve

Method

  1. Soak the lentils in water for 4 hours or overnight. Drain, then whizz to a paste in a food processor with 100ml water. Transfer to a bowl with the remaining ingredients apart from the oil. Add 150ml water and mix well, until combined into a loose batter.

  2. Heat a frying pan over a high heat and add 1 tbsp sunflower oil. Pour a ladleful of the batter into the pan and spread to a thin circle. Lower the heat to medium and cook for 2-3 minutes on one side, then flip it over. Drizzle in a little more oil and cook for 3-4 minutes until crispy and cooked through. Transfer to a plate, then repeat with the remaining batter. Enjoy the pancakes rolled up with coriander leaves, yogurt and your favourite pickles and/or chutneys (I like mango chutney and lime pickle).

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,894kJ/ 454kcals

Fat

28g

Saturated Fat

3.8g

Carbohydrates

40g

Sugars

16g

Fibre

2.8g

Protein

8.9g

Salt

1.5g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet