Leftover Lesson : Lentils & Whole-wheat Flour Pancakes (Indian Chila)

"Yet another way
To use that lentil,
Sitting in your fridge
Being eaten without will.
A quick 3 step method
To bring it to life,
Men, you can make it too
And surprise your wife!
Now Indian takeout
Sees not the bin,
In fact it takes a new form
And makes 

If you, like me, are tired of eating breads and rice/grains, and lazy to make flatbreads/rotis at home, then this is the perfect recipe for you. I love bread, but I do restrict how much of it I indulge in. So my diet ends up consisting of lean meat, lots of vegetables and a form of grain like brown rice, farro, quinoa, whole-wheat pasta etc. And, as expected, I think I've had enough of them all. 
Since I am always finding ways to use leftover lentils, this was a miracle recipe. Not only was it quick (read under 15 minutes!) with just 3 ingredients, it also was like a savory pancake that was packed with flavor and complete meal by itself.  Try it, you will be surprised how great something so simple can taste.....

2 cups leftover lentils (any kind will do, I used a mixture of red lentils & black eyed peas, but you can use yellow, green or even leftovers from your Indian takeout!)
3/4 cup whole-wheat flour (atta)
1/2 cup mixed grated veggies like carrots, zucchini, cabbage and peppers 
Olive oil for pan frying

Mash the lentils with a spoon and then mix all the ingredients (except the oil) to make a smooth thick pancake-like batter. Adjust salt if required. If the batter is too thick/dry, add some water to get the right consistency.  

Heat oil in a non-stick pan and spoon dollops of the mixture onto the pan. Flatten slightly and cook till brown and crisp on both sides. Serve hot with yogurt, tomato chutney or pickle.

Check my EVENTS page to see how you can taste one of my creations!