Crispy Green Lentil Dosa with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Green Lentil Dosa with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Green Lentil Dosa with Fresh Herbs

Enjoy a delightfully crisp green lentil dosa bursting with fresh aromatic herbs. The blend of green lentils and chickpea flour creates a light, protein-packed crepe, while the fresh cilantro and mint add a burst of brightness. Finished with a cool dollop of nonfat Greek yogurt, this dish is perfect for a nourishing meal any time of day.

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NUTRITION

491kcal
Protein
35.9g
Fat
7.2g
Carbs
73.2g

SERVINGS

1 serving

INGREDIENTS

250 grams Cooked Green Lentils

30 grams Chickpea Flour

15 grams Fresh Mixed Herbs (Cilantro & Mint)

5 grams Fresh Ginger

1 teaspoon Coconut Oil

80 grams Nonfat Greek Yogurt

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PREPARATION

  • 1

    In a food processor or blender, combine the cooked green lentils, chickpea flour, fresh mixed herbs, and ginger with a splash of water. Blend until you achieve a smooth, pourable batter. Season with a pinch of salt and pepper.

  • 2

    Let the batter rest for about 15-20 minutes to allow the flavors to meld and the chickpea flour to properly hydrate.

  • 3

    Preheat a nonstick skillet or griddle over medium heat. Lightly brush with coconut oil.

  • 4

    Pour a thin layer of the batter onto the skillet, spreading it out evenly. Cook until the edges start to crisp and lift from the pan, about 3-4 minutes. Flip carefully and cook the other side for an additional 2-3 minutes until both sides are golden and crispy.

  • 5

    Serve the dosa warm, topped or served alongside the nonfat Greek yogurt. Garnish with extra fresh herbs if desired.

Crispy Green Lentil Dosa with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Green Lentil Dosa with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Green Lentil Dosa with Fresh Herbs

Enjoy a delightfully crisp green lentil dosa bursting with fresh aromatic herbs. The blend of green lentils and chickpea flour creates a light, protein-packed crepe, while the fresh cilantro and mint add a burst of brightness. Finished with a cool dollop of nonfat Greek yogurt, this dish is perfect for a nourishing meal any time of day.

NUTRITION

491kcal
Protein
35.9g
Fat
7.2g
Carbs
73.2g

SERVINGS

1 serving

INGREDIENTS

250 grams Cooked Green Lentils

30 grams Chickpea Flour

15 grams Fresh Mixed Herbs (Cilantro & Mint)

5 grams Fresh Ginger

1 teaspoon Coconut Oil

80 grams Nonfat Greek Yogurt

PREPARATION

  • 1

    In a food processor or blender, combine the cooked green lentils, chickpea flour, fresh mixed herbs, and ginger with a splash of water. Blend until you achieve a smooth, pourable batter. Season with a pinch of salt and pepper.

  • 2

    Let the batter rest for about 15-20 minutes to allow the flavors to meld and the chickpea flour to properly hydrate.

  • 3

    Preheat a nonstick skillet or griddle over medium heat. Lightly brush with coconut oil.

  • 4

    Pour a thin layer of the batter onto the skillet, spreading it out evenly. Cook until the edges start to crisp and lift from the pan, about 3-4 minutes. Flip carefully and cook the other side for an additional 2-3 minutes until both sides are golden and crispy.

  • 5

    Serve the dosa warm, topped or served alongside the nonfat Greek yogurt. Garnish with extra fresh herbs if desired.