Lentil and Bottle Gourd Pancakes
Ingredients
- 3/4 cup split green lentils, soaked for 5-6 hours
- 100-150 grams chopped bottle gourd
- 2 chopped garlic cloves
- Finely chopped green chilies to taste
- Salt to taste
- 3 tablespoons water (if required)
- 1 teaspoon cumin seeds
- Turmeric powder to taste
- 1 teaspoon fruit salt (Eno)
- Oil or butter for cooking
- Finely chopped tomatoes, onions, and coriander leaves to taste
Preparation
Soak the split green lentils in water for 5-6 hours.
In a mixer jar, add the soaked lentils, chopped bottle gourd, garlic cloves, green chilies, salt, and water if needed, then blend into a smooth batter.
Transfer the batter to a mixing bowl and add cumin seeds, turmeric powder, and fruit salt, then mix well.
Optionally, rest the batter for 10 hours for natural fermentation or use immediately.
Heat a pan and add some oil or butter.
Pour the batter to make 2-3 small chillas.
Add finely chopped tomatoes, onions, and coriander leaves on top.
Drizzle oil on each chilla, cook until golden-brown, then flip and cook the other side for 7-8 minutes on medium heat.
Repeat the process with the remaining batter to make more chillas.
Tips
This dish is great for kids and helps build immunity and brain function while adding protein to the diet.
You can also add ginger and onion if desired for extra flavor.
