Prep time: 15 minutes
Cook time: 20 minutes
For the dressing
50g feta cheese
100g sour cream
10g SpinneysFOOD Fresh Coriander
For the pancakes
150g leftover dal
50g chickpea ﬂour
40g rice ﬂour
1 large egg
250ml SpinneysFOOD Bottled Drinking Water
1 tsp SpinneysFOOD Fine Salt
2-3 tbsp SpinneysFOOD Pure Sunﬂower Oil
1 Juice and zest the lime.
2 Combine all the ingredients for the dressing in a blender and blitz until smooth and creamy. Refrigerate until needed.
3 To make the pancakes, combine the dal, chickpea flour, rice flour, egg, water and salt in the jug of a blender and blitz until smooth. Add extra water to thin the mixture down if needed – the batter should be the consistency of pouring cream.
4 Heat a teaspoon of oil in a non-stick pan placed over a medium heat.
5 Scoop 60ml of the batter into the pan and to swirl to form a pancake. Cook for 3-4 minutes, or until golden before flipping. Do this in batches until all the batter has been used up, adding in extra oil as needed.
6 Serve the pancakes warm with a drizzle of the dressing and some extra coriander if desired
10:00am - 1:00pm
Broadcasting every weekday, Georgia Tolley goes beyond the headlines to speak to government ministers, decision makers, analysts and local experts to find out how the news will impact those of us living in the UAE.
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