Soft, savory lentil flatbreads infused with spices, served with a cool coconut-cucumber raita and a drizzle of chili oil. Perfect as a light dinner or flavorful starter!
🧑🍳 Overview
- Difficulty: Medium
- Prep Time: 15 minutes (plus soaking)
- Cook Time: 20 minutes
- Total Time: ~35 minutes (not including soak)
- Servings: 4
- Cuisine: South Asian-Inspired
📝 Ingredients
For the Lentil Flatbreads:
- 1 cup red lentils (masoor dal), soaked 4+ hrs or overnight
- 1/2 tsp turmeric
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup water (adjust as needed)
- Olive oil, for cooking
For the Coconut-Cucumber Raita:
- 1/2 cup plain coconut yogurt
- 1/4 cup finely diced cucumber
- 1 tbsp chopped fresh mint
- 1 tbsp lime juice
- Pinch of salt
Optional Chili Oil Drizzle:
- 2 tbsp olive oil
- 1/2 tsp chili flakes
- 1 garlic clove, thinly sliced
🧑🍳 Instructions
1. Make the Lentil Batter
- Drain soaked lentils and add to blender with turmeric, cumin, salt, pepper, and water.
- Blend into a smooth, pourable batter.
2. Cook the Flatbreads
- Heat a nonstick skillet with a touch of oil over medium heat.
- Pour ~1/4 cup batter into the pan and swirl gently into a round.
- Cook 2–3 min until golden and flip. Cook the other side until done. Repeat with remaining batter.
3. Make the Raita
- Combine coconut yogurt, cucumber, mint, lime juice, and salt in a bowl. Chill until serving.
4. Chili Oil (Optional)
- Heat oil in a pan, add garlic and chili flakes. Let sizzle briefly, then remove from heat.
5. Serve
- Serve warm lentil flatbreads with a dollop of coconut raita and a drizzle of chili oil.
- Garnish with extra mint or microgreens if desired.
🍽️ Nutritional Highlights (per serving, approx.)
- Calories: ~310
- Protein: 13g
- Carbs: 28g
- Fat: 16g
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📂 Categories
- Main Categories: Vegan, Flatbreads
- Additional Tags:
- Red Lentil Recipes
- Coconut Yogurt Raita
- Spiced Flatbreads
- Easy Vegan Dinner
- Chili Oil Topping
- South Asian-Inspired