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Lentil Pancakes

Quick and nutritious lentil pancakes, perfect for any meal of the day. Gluten-free and packed with plant-based protein, these pancakes are easy to make and delicious!
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 pancakes
Course: Breakfast, Dinner, Lunch
Cuisine: Gluten-Free, Indian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup masoor dal (red lentils) Rinse and soak before use
  • 1 piece green chili, finely chopped Adjust to your spice preference
  • 1 inch ginger, grated Fresh ginger provides the best flavor
  • 1/2 teaspoon turmeric powder Adds color and flavor
  • Salt to taste
  • Water as needed To achieve the desired batter consistency
  • Oil for cooking Use a non-stick pan for best results

Method
 

Preparation
  1. Rinse the masoor dal thoroughly and soak it in water for at least 2 hours. After soaking, drain the water and blend the dal into a smooth batter, adding water as needed.
  2. In a mixing bowl, combine the dal batter with the chopped green chili, grated ginger, turmeric powder, and salt. Mix everything well.
Cooking
  1. Heat a non-stick pan or skillet over medium heat and add a little oil.
  2. Pour a ladleful of the batter onto the pan and spread it into a circle.
  3. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
  4. Repeat with the remaining batter.
Serving
  1. Serve hot with chutney or your choice of side. They pair well with yogurt or a fresh salad.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. These pancakes can also be frozen by placing parchment paper between layers. Thaw and reheat before enjoying.