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  • Serves 6

  • 20 mins

  • Very easy

  • 1 cup of red lentils

  • 2-4 small green chillies

  • Handful of fresh coriander

  • 1 small red onion

  • 1 tsp salt

  • 1-2 tsp coconut oil

These delicious and naturally gluten free pancakes are perfect for scooping up your favourite curries and dals. Inspired by Konkani lentil pancakes, made simply by soaking lentils for a few hours then blending to a batter. Missi roti are spiced tandoori breads flavoured with chillies and herbs. This recipe combines the two, to make a protein-packed and healthy alternative to bread.


To make 6 pancakes, soak 1 cup of lentils in water for approx 3hrs. Rinse then blend with 2 cups of fresh water to make a smooth batter. Finely chop 2-4 green chillies, 1 small red onion & small handful of fresh coriander. Mix the batter with the veggies & add salt to taste (about 1 tsp).

Add 1/2 tsp coconut oil to small frying pan & place on medium high heat. Add 2 tbsp batter mixture & smooth to thin layer using a spatula. Cook gently on each side for 3-4 minutes. Repeat to make 6 missi pancake ‘roti’. These pancake 'roti' can be reheated or frozen if needed.

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