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sri-lankan

Red Lentil and Rice Flour Pancakes with Coconut Chili Sambol

This dish pairs red lentils, dry with rice flour, coconut, grated unsweetened and red onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Medium
Balanced Gluten free Vegan Vegetarian High satiety
300 kcal 2000 kcal
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Estimated macros per portion

20 g Protein
69 g Carbohydrates
35 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 56g red lentils, dry 197 kcal
  • 25g rice flour 91 kcal
  • 87g water 0 kcal
  • 1g salt 0 kcal
  • 1g ground cumin 4 kcal
  • 1g ground turmeric 2 kcal
  • 43g coconut, grated unsweetened 284 kcal
  • 31g red onion 12 kcal
  • 6g green chili 2 kcal
  • 6g lime juice 2 kcal
  • 6g vegetable oil 53 kcal

Cooking instructions

  1. red lentilswater
    Soak the red lentils in water for 30 minutes, then drain well.
  2. red lentilsrice flourwatersaltground cuminground turmeric
    Blend lentils with the water to a smooth batter. Stir in rice flour, salt, cumin, and turmeric. Rest 10 minutes to thicken.
  3. saltcoconutred oniongreen chililime juice
    Mix grated coconut, red onion, green chili, lime juice, and a pinch of salt to make a fresh sambol.
  4. vegetable oil
    Heat a nonstick skillet. Add half the oil and pour batter to make 2 to 3 thin pancakes; cook until the edges set, then flip and cook through.
  5. coconutgreen chilivegetable oil
    Repeat with remaining batter and oil. Serve hot with the coconut chili sambol.

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