Breakfast for 4

Spinach Lentil Flour Pancakes

Name: Spinach Lentil Flour Pancakes
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2/3 cup moong dal flour; 1/4 cup rice flour; 1/4 tsp pepper flakes or cayenne or chili powder; 1/2 tsp turmeric; 1/8 tsp baking soda; 1/2 tsp salt; 2 1/2 tbsp sesame seeds; 1 cup water or as needed (optional); 1 tsp minced ginger or ginger paste; 2 1/2 tbsp chopped cilantro; 1/2 cup chopped spinach or 1/3 cup frozen spinach; 1/4 cup onions

$1.27for 450 minServes 4

These savory pancakes mix lentil and rice flours with spinach, spices, and herbs before cooking in a lightly oiled skillet.

Photo: veganricha.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Nuts and seeds, 0.75 oz$0.70/oz typical	0.75 oz	$0.49Typical price
	Fresh ginger, a little$0.40/oz typical	a little	$0.03Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.12Typical price
	Frozen vegetables, 2.5 oz$0.10/oz typical	2.5 oz	$0.25Typical price
	Onions, a little$1.29/lb typical	a little	$0.10Typical price
Total for the servings shown		$1.27

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

FlourDried herbs, spices and seasoning blendsBaking powder and soda

Not included in the cost.

50 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Indian Vegetarian Vegan Dairy-free Budget Breakfasts

Typical price

$0.32 per serving$1.27 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2/3 cup moong dal flour
1/4 cup rice flour
1/4 tsp pepper flakes or cayenne or chili powder
1/2 tsp turmeric
1/8 tsp baking soda
1/2 tsp salt
2 1/2 tbsp sesame seeds
1 cup water or as needed (optional)
1 tsp minced ginger or ginger paste
2 1/2 tbsp chopped cilantro
1/2 cup chopped spinach or 1/3 cup frozen spinach
1/4 cup onions

Steps

Whisk the moong dal flour, rice flour, chili, turmeric, baking soda, salt, and sesame seeds in a bowl.
Stir in the ginger, cilantro, spinach, and onions, then add water gradually until a pourable batter forms.
Rest the batter for 20 minutes.
Heat a lightly oiled skillet over medium heat.
Pour small rounds of batter into the skillet and cook each pancake for 3 minutes per side.
Serve the pancakes hot after cooking the remaining batter.