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.
- CourseMain meal
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- 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
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.
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).
Typical values per serving when made using specific products in recipe