Oats lentil Pancake

Oats Lentil Pancake is a dish which can be used for breakfast or brunch. Unlike regular pancakes which is generally sweet, this recipe is salty and spicy. It is also more are less similar to Indian set dosa. Oats and Lentils are really good for health and adding them to your food routine would give you good health benefits. As the name suggest the main ingredient for this recipe is oats and any kind of lentil based on your liking. I have used yellow moong lentil for this recipe. Oats Lentil Pancake can be served with naturally colorful corn & avocado salsa and tomato beetroot chutney. You can also serve it with coconut or peanut chutney.

Lentil Oats Pancake With Corn & Avocado salsa

Print Recipe

• CourseBreakfast
• CuisineFusion

Servings	Prep Time
15-16 Pancakes	25 Minutes

Cook Time	Passive Time
25-30 Minutes	3-4 hrs

Servings Prep Time 15-16 Pancakes 25 Minutes

Cook Time Passive Time 25-30 Minutes 3-4 hrs

Lentil Oats Pancake With Corn & Avocado salsa Print Recipe CourseBreakfast CuisineFusion Servings Prep Time 15-16 Pancakes 25 Minutes Cook Time Passive Time 25-30 Minutes 3-4 hrs Servings Prep Time 15-16 Pancakes 25 Minutes Cook Time Passive Time 25-30 Minutes 3-4 hrs

Ingredients

For Oats Lentil Pancake

• 1 cup Yellow moong dal
• 1 cup Oats
• 1/4 cup Brown rice
• 1/4 cup Green pigeon peas
• 1-1/2 cup Curd (yogurt)
• 2 Green chilis
• 1-1/2'' Ginger
• 2 cloves Garlic
• Salt to taste
• 1/2 tsp Baking soda
• Some oil for making pancake

For Corn & Avocado salsa

• 1 cup fresh corn or frozen corn
• 1 cup Red tomatoes chopped
• 1 Semi ripe avocado
• 1/2 cup Onion Fine chopped
• 1/2 cup Chopped coriander leaves chopped
• 1/3 cup Red bell pepper fine chopped
• 1 tbsp Lemon zest
• 1/2 lemon juice
• 1/4 tsp Chili powder
• 1-1/2 tbsp Olive oil
• Salt to taste

Instructions

1. Clean moong daal, green pigeon peas and brown rice with water for 2-3 times.

   
2. Soak it for 3 to 4 hours in sufficient water.

   
3. Meanwhile, grind the oats to a coarse powder form. Keep it aside.

   
4. Grind soaked lentils with yogurt along with green chili, ginger and garlic to make smooth batter. Pour the batter in mixing bowl. Add grounded oats into batter and mix nicely. Adjust the batter consistency, it should be neither be very thick nor not very thin. Keep it aside for 10 minutes.

   
5. Meanwhile, boil corn with little salt in a pot. In a mixing bowl, add boiled corn, onion, bell pepper, coriander leaves, tomatoes, lemon juice, lemon zest, olive oil, chili powder, chopped avocado and salt. Mix it well and keep aside.

   
6. Add baking soda in to batter and mix. ( if you don't want to use all batter in a same time, save them in airtight container without adding baking soda and add baking soda whenever you want to make it again).

   
7. Heat non-stick pan at medium heat. Once its hot, drizzle some oil in a pan. Pour one ladle batter in center, spread it lightly. It should be not very thin and not very thick.

   
8. Let it cook for 2-3 minutes at low to medium heat or until gets brown from bottom side, drizzle some oil on it.

   
9. Flip it to other side and cook for 1-2 minutes or till other side gets slightly golden in color.

   
10. Make all pancakes following the same process.

    
11. Oats lentil pancakes are ready. Serve it hot with corn avocado salsa and tomato beetroot chutney.

    
12. Colorful and healthy pancake can be served as a breakfast or brunch.

    

Recipe Notes

 

Tomato Chutney Recipe: http://www.geetascuisine.com/recipe/tomato-chutney/   

To make tomato beetroot chutney, add about 2" of beetroot piece in above recipe and while cooking tomato and grind to make a smooth paste.

 

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