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4 Serves
66 Mins
Soak the lentils in a bowl of water for at least 30 minutes to soften them before processing.
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NepaliVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
287 µg / 400 µgCalcium
21 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
169 mg / 1,250 mgPotassium
406 mg / 4,700 mgSodium
4 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Drain the lentils and use a food processor to grind them into a smooth, thick batter, adding minimal water as needed.
Heat a non-stick skillet over medium heat and lightly grease it with a small amount of butter.
Pour a ladleful of the lentil batter onto the hot skillet and spread it into a circular pancake shape.
Cook the pancake until golden brown on both sides, using a spatula to flip it carefully.
8
g51
g3
g
French