Indian Spiced Pancakes with Coconut Cilantro Greens

My recipe for Indian Spiced Pancakes with Coconut Cilantro Greens is a must make plant-based recipe. It’s hearty, fresh, gluten-free, nutritious, and a unique way to enjoy split peas and rice. The best part is that the pancakes can be whipped up easily in a blender. 

I came across the idea for this recipe when scrolling through India-The Cookbook by Pushpesh Pant. It’s a heavy duty Indian cookbook with recipes from all over the country. I adapted the Tapala Chakku Athi/ Rice and Lentil Pancakes because of its ease. Unlike dosas, these pancakes can be whipped together pretty quickly because they don’t require hours to ferment. For this recipe I swapped lentils, specifically chana dal with split peas because they’re easier to find.

I know lots of beginners in the kitchen don’t have a lot of spices but I highly recommend heading to a spice store or even a bulk food store and getting acquainted with them. Spices can make plant-based cooking that much more interesting and exciting.

My favourite part of this recipe is the coconut cilantro dressing. If you’re one of those people who can’t stand cilantro, don’t fret. You can replace it with mint or chives! Also, feel free to add any of your favourite raw veggies to the greens. I chose to use cherry heirloom tomatoes because it’s currently peak tomato season. I want my recipes to be used as a guide and allow your own creativity to come through.

Indian Spiced Pancakes with Coconut Cilantro Greens

Blender pancakes made with split peas and rice.

Servings: 4 people
  • 1 cup brown basmati rice
  • 1 cup yellow split peas
  • 1 cup shredded unsweetened coconut
  • 1 tsp cumin seeds
  • 1/2 tsp chili flakes
  • 1/2 tsp turmeric
  • 1 tsp yellow mustard seeds
  • 6 dried curry leaves
  • 1.5 tsp sea salt
  • 1 tsp coconut oil plus extra for pan-frying
  • 1/2 cup full fat coconut milk
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • zest and juice of 1 lime
  • 1 tbsp unseasoned rice vinegar
  • 1/2 cup roughly chopped cilantro
To serve
  • 4-5 cups mixed greens
  • 2 avocados, halved and sliced
  • 1 cup cherry tomatoes, halved
  • optional: toasted sesame seeds for garnish and your favorite hot sauce
  1. Cover the split peas and rice with water and soak for a minimum of 2 hours. Drain and rinse. 

  2. In a skillet over medium heat, toast the spices in 1 tsp of coconut oil until fragrant and darker in colour, about 1 minute. Allow to cool. 

  3. Place the rice, split peas, shredded coconut, toasted spices, sea salt, and 2 + 1/4 cups of water into a high-speed blender. Blend until completely smooth. Set aside. 

  4. Make the coconut dressing. Place all the ingredients into a bowl and blend with an immersion blender, until cilantro is finely chopped. (If you don't have an immersion blender you can finely chop the cilantro instead) Set aside for serving. 

  5. In a skillet over medium-high, heat 1 tbsp of coconut oil. Ladle 1 cup of pancake batter and spread out until thin with a spatula or spoon. The pancake should be about 8" inches. Cook 3 minutes a side or until top is no longer runny. Repeat with remaining batter. 

  6. Serve each pancake hot with a handful of greens, half an avocado, a couple tomatoes slices, and a quarter of the dressing. Feel free to serve with toasted sesame seeds, and your favourite hot sauce. 



This entry was posted in Main Dishes and tagged , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.