Dhal chilla pancakes

Method

1. To make the chilla batter, soak the lentils in 250ml water for about 1 hour until all the water is absorbed.
2. Whizz the lentils in a blender or food processor with the ginger, chilli and coriander until smooth. Tip the paste into a bowl, then stir in the salt, semolina and 350ml cold water.
3. Combine the topping ingredients in small bowl and set aside.
4. To cook the chilla, heat a large nonstick frying pan and, once it’s very hot, pour a serving-spoonful of the batter into the pan and spread it into a 13-15cm circle. Top with 1 tbsp of the topping mixture, then drizzle 1 tbsp oil around the edges of the batter. Cook over a medium heat for 2-3 minutes until golden brown on the underside, then turn the chilla over and cook for a further 2 minutes or until golden. Repeat to make 15 more. Serve hot, folded if you like.