Dhal and Spinach Pancakes

Serves 5 (1 piece per serving)


100g dried yellow split peas or lentils

5g peeled fresh ginger

1 clove peeled fresh garlic

1g cumin seeds

Pinch ground turmeric

½ tub low fat plain yogurt (60g)

150ml water

½ cup blanched spinach (30g)

1 tablespoon olive oil


  1. Soak the split peas or lentils in hot water for 2 hours.

  2. After they have soaked drain and discard the water.

  3. Blend all listed ingredients together in a blender to create a very smooth puree.

  4. Heat a large non stick pan with oil.

  5. Pour approximately 90g of batter into skillet and spread out with the back of a ladle or a crepe trowel to about 5mm thick.

  6. Cook until both side is brown the the pancake has cooked though

  7. Keep warm for serving.

Nutrient (s)

Per Serving

Calorie, kcal 498

Carbohydrate, g 49.9

Protein, g 31.8

Fat, g 18.6

Dietary Fibre, g 4.2

Written by:

Ms. Celeste Lau is a Dietetics Manager, Sunway Medical Centre. Celeste received her credential in Master in Dietetics from Australia. She is a member of Malaysian Dietitians’ Association, member of Nutrition Society of Malaysia, member of PENSMA. She is one of the committee members in MNT Guidelines for Cancer in Adults, Malaysia. She conducts talks, workshops and writing journals to some health magazines. Her special interest is in children health and critical care.

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