• Soak the lentils overnight before cooking

• To make the batter, rinse and drain the lentils then add to a blender with 155ml water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yogurt and blend to a smooth paste

• Transfer to a large bowl and add the fresh coriander and spring onions, whisk well to thoroughly combine all the ingredients and set aside

• Heat a non-stick pancake or small frying pan over a medium heat, once hot brush the pan evenly with oil.

• With a small ladle, pour some batter into the pan and spread immediately across the pan to form the pancake. Brush a little more oil on the top of the pancake and cook for 2-3 minutes each side

• Repeat to cook the remaining pancakes

• Serve at room temperature with yoghurt and pickle or chutne