Why Make This Recipe
Lentil pancakes are a healthy and delicious option for any meal of the day. Made with red lentils, they are rich in protein, fiber, and essential nutrients. These pancakes are gluten-free and can easily fit into various dietary preferences. They’re not only nutritious but also versatile, allowing you to enjoy them plain or with your favorite dips.
How to Make Lentil Pancake
Ingredients
- 1 cup masoor dal (red lentils)
- 1 green chili, chopped
- 1 tsp ginger, grated
- 1/2 tsp cumin seeds
- Salt to taste
- Water as needed
- Oil for cooking
Directions
- Rinse the masoor dal under running water and soak it in water for about 2 hours. Drain and blend with a little water to form a smooth batter.
- In a mixing bowl, add the soaked lentils, chopped green chili, grated ginger, cumin seeds, and salt. Mix well.
- Heat a non-stick skillet over medium heat and lightly grease it with oil.
- Pour a ladleful of the batter onto the skillet and spread it into a circle.
- Cook until the edges start to lift, then flip and cook the other side until golden brown.
- Repeat with the remaining batter, adding oil as needed.
- Serve hot with chutney or yogurt.
How to Serve Lentil Pancake
Serve lentil pancakes warm with a side of chutney or yogurt for dipping. They can also be enjoyed with a sprinkle of fresh herbs or a squeeze of lemon for added flavor. These pancakes make a great breakfast, snack, or light dinner option.
How to Store Lentil Pancake
If you have leftovers, let the pancakes cool completely. Then, place them in an airtight container and store them in the refrigerator for up to 3 days. You can heat them back up in a skillet or microwave before serving.
Tips to Make Lentil Pancake
- Make sure to soak the lentils long enough. This helps soften them for easier blending.
- Adjust the spice level by adding more or less green chili according to your taste.
- If the batter is too thick, add a little more water to achieve the right consistency.
Variation
You can add chopped vegetables like spinach, onions, or bell peppers to the batter for extra nutrition and flavor. Another option is to sprinkle some cheese on top while cooking for a cheesy twist.
FAQs
1. Can I use other types of lentils for this recipe?
Yes, you can use other lentils, but the texture and flavor may differ. Masoor dal is preferred for its smoothness and mild flavor.
2. Are lentil pancakes suitable for a vegan diet?
Absolutely! These pancakes are made without any animal products, making them a great choice for vegans.
3. Can I freeze lentil pancakes?
Yes, you can freeze them. Place parchment paper between each pancake and store them in a freezer-safe bag. Thaw and reheat them when you want to eat.
Lentil Pancakes
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Total Time: 140 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Cooking on Skillet
- Cuisine: Indian
- Diet: Vegan
Description
Healthy and delicious lentil pancakes made with red lentils, rich in protein and fiber, perfect for any meal.
Ingredients
- 1 cup masoor dal (red lentils)
- 1 green chili, chopped
- 1 tsp ginger, grated
- 1/2 tsp cumin seeds
- Salt to taste
- Water as needed
- Oil for cooking
Instructions
- Rinse the masoor dal under running water and soak it in water for about 2 hours. Drain and blend with a little water to form a smooth batter.
- In a mixing bowl, add the soaked lentils, chopped green chili, grated ginger, cumin seeds, and salt. Mix well.
- Heat a non-stick skillet over medium heat and lightly grease it with oil.
- Pour a ladleful of the batter onto the skillet and spread it into a circle.
- Cook until the edges start to lift, then flip and cook the other side until golden brown.
- Repeat with the remaining batter, adding oil as needed.
- Serve hot with chutney or yogurt.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.