2 cups of lentils flour ( store-bought or see note for homemade )

2 medium-size zucchini wash and shredded.

1 cup shredded cabbage.

2 tablespoon fresh lemon or lime juice or to taste.

1/4  cup of oil corn or canola or your choice.

1 green chili wash and cut into small pieces.

5 curry leaves wash them.

10 pieces of fenugreek seed.

1 1/2 teaspoon mustard seed.

1/2 teaspoon ajwain seed.

1/2 teaspoon baking soda.

1 teaspoon of red Kashmiri chili powder gives you good color, it is not spice

1/2 teaspoon turmeric.

1 1/2 teaspoon crushed cumin seed

1 cup of  coriander leaves washed and cut very small ( optional)

salt to taste

Here we have shredded cabbage, zucchini, and lentils flour.



1: you sock lentils flour in 3 cups of water, mix well and make sure no lump, then add lemon juice and salt to taste all mix well and keep for two hours.


2: then add all vegetables in and mix well, add red Kashmiri chili powder, crush cumin, and turmeric, we already add the salt, so taste and if you need more then add to your taste.

3: we will do the seasoning for our batter, put a small pan on the stove, and  keep the stove on  medium-low heat, add oil in the pan add fenugreek seed,  mustard seed, ajwain seed and curry leaves let all fry 3 to 4 seconds and it will start nice aroma will come, then add the seasoning in to the batter and mix all well ( now you taste and if you like more salt or chili powder  or lemon  you can add  to your taste) add coriader leaves in the mix and mix all well.

4: take your deep pan use non stick pan and brush with oil all over  (just to make pan grease) keep stove on medium, then put your batter in the pan and spread evenly, then cover pan and put on medium low heat, put 15 minutes timer then check ( it will move easily ) slide in big dish and flip over up side down ( which side is not cook that one will go down) the side is done it will golden brown.

This one is flip bottom is nice and golden brown.


5: After 15 minutes whole bread will ready to eat, turn the stove off  let your bread cool about 10 to 15 minutes, then cut into pieces the way you like it, i like them try angel.6

look this is our lentil bread sandwich

It look like that ready to eat ,you can eat hot or room temperature it is very healthy, tasty and you can eat any time of the day, take for lunch, you can put in the children lunch box with spread of some jelly, or cantaloupe spread they will love it.

Note: This is vegav, allergy friendly, gluten free, dairy free,and nut free.

Note:if you want make flour home ( buy from indian grocery store) 1 cup of rice 3/4 cup tuver Dal, and 3/4 cup of Chana dal  ( (it is chick peas Dal without skin ) mix all both dal and rice bland in blander or coffee grinder and use it ,if you are allergy with chick peas then you can use only tuver Dal .( my mom use to only tuver Dal it taste as good as with both dal .for cantaloupe chtni I give recipe in my blog.






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