Makes 6 of each variant 

Hands-on time: 20 minutes 

Hands-off time: Overnight 

 

For the batter: 

1 cup (190g) Imbo Red Split Lentils  

2 cups water 

1 tsp salt (optional)  

 

For the wrap: 

Cream cheese 

Grilled chicken salad 

 

For the pancake: 

Beef mince and grated cheese  

 

For the dosa: 

Potato and pea curry 

 

Serving suggestions: 

Green salad (Wrap) 

Mixed salad (Pancake)  

Raita and chopped coriander (Dosa)  

 

METHOD 

 

1. In a medium bowl, soak the IMBO Red Split Lentils overnight in 2 cups of water and add salt, if using. *Chef’s Tip: Soaking helps to soften and ensure a smooth batter! 

2. Using a hand blender, blend the soaked IMBO Red Split Lentils with the water it was soaked in for 2 minutes until smooth and lump-free. 

3. Heat a medium sized non-stick pan over low heat.  

4. Pour half a cup of the lentil batter into the pan and swirl to coat the base evenly.  

5. Cook the lentil wrap/pancake/dosa for 1-2 minutes before turning over with a spatula to cook for a further 1 minute. *Chef’s Tip: Flip once you see bubbles on the surface! 

6. Slide it out onto a plate and cool for 5 minutes. Repeat with the rest.  

For the wrap:  

7. Fill the wraps with a grilled chicken salad. 

For the pancake:  

8. Fill the pancakes with mince and cheese. 

For the dosa:  

9. Fill the dosa with a potato and pea curry.  

10. Serve with your favourite sides and ENJOY! 

Planning to try this?

 

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 馃槏

2-Ingredient Wraps/Pancakes/Dosas Served 3 Ways

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