Description
Savory and addictive, these gluten-free Indian red lentil pancakes are quick to make and perfect for any meal.
Ingredients
For the pancake batter
- 1 cup Red lentils (masoor dal), dry (Rinse and soak before use.)
- 1 – 1.5 cups Water (for soaking and blending) (Use as needed to achieve desired batter consistency.)
- 1 tsp Salt
- 1 tsp Cumin (ground or seeds)
- 1 pinch Turmeric (A pinch is plenty.)
- 1 medium Chopped onion (Optional, but highly recommended.)
- 1 small Green chili or chili flakes (Optional for heat.)
- 1/4 cup Fresh cilantro (Optional for garnish.)
- 1 tbsp Grated ginger or garlic (Optional for flavor.)
- 1 tbsp Oil for the pan (Avocado oil, olive oil, or any neutral oil works.)
Instructions
Soaking Lentils
- Rinse the red lentils until the water looks less cloudy, then cover them with water and soak for at least 2 hours.
- After soaking, drain and rinse the lentils again.
Preparing the Batter
- Add drained lentils to a blender with a little water. Blend until smooth, adjusting water for desired batter consistency.
- Pour the batter into a bowl and stir in salt, cumin, turmeric, and any optional extras such as onion or ginger. Let it sit for 5-10 minutes.
Cooking the Pancakes
- Heat a nonstick pan over medium heat and add a little oil.
- Pour a ladle of batter into the pan and spread it into a thin circle.
- Cook until the top looks less wet and there are tiny bubbles. Then, flip and cook until golden.
- Repeat with remaining batter, adding oil as needed.
Notes
For a crispy texture, spread the batter thinner. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in a dry nonstick pan for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Snack
- Cuisine: Gluten-Free, Indian, Vegan