South Indian Lentil Cakes with Raita
South Indian Lentil Cakes with Raita is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450°F.
Cut top 1/2" off head of garlic; discard.
Place garlic on a sheet of foil.
Drizzle with oil; sprinkle with salt and pepper.
Wrap in foil.
Roast until tender, about 45 minutes.
Squeeze cloves from skins, keeping cloves intact.
Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes.
Finely grind in a spice mill.
Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl.
Stir in cumin.
Season with salt, pepper, and more lemon juice, if desired.
Rinse legumes; place in a medium bowl with rice.
Add water to cover by 3".
Let legumes and rice soak at room temperature for 3-5 hours.
Drain legumes and rice; transfer to a food processor.
Add garlic, ginger, and jalapeño.
Process until grainy paste forms (add 1-2 tablespoons water if necessary).
Transfer to a large bowl; mix in tendrils and next 6 ingredients.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Spoon 4 scant 1/4-cupfuls of batter into skillet, flattening with the back of a measuring cup into 1/4"-thick cakes.
Reduce heat to medium; sauté until golden brown and cooked through, adding 1 more tablespoon oil when cakes are flipped, about 4-5 minutes per side.
Repeat with remaining oil and batter.
Divide raita among plates; top with a roasted garlic clove.
Place 2 cakes on each plate.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.