Step 1

To make the batter, rinse and drain the lentils, then add to a blender with 155ml/5fl oz water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yoghurt, and blend to a smooth paste. Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk well, ensuring that all ingredients are thoroughly mixed, and set aside.

Step 2

Heat a non-stick pancake or small frying pan over a medium heat. Once hot, brush the pan evenly with oil. With a small ladle, carefully pour in some batter and immediately spread across the pan to form pancakes. Brush a little more oil on top of the pancake and cook for 2–3 minutes on each side. Repeat to cook the remaining pancakes.

Step 3

Serve hot or at room temperature with yoghurt, pickle and chutney.