Description
Quick and easy red lentil pancakes that are crispy, gluten-free, and perfect for a satisfying snack or meal, customizable with various spices and fillings.
Ingredients
Main Ingredients
- 1 cup Red lentils (masoor dal), dry (These are the base for the pancakes.)
- 1 cup Water for soaking, plus a little for blending (Soak lentils for better texture.)
- 1 tsp Salt (Essential for flavor.)
- 1 tsp Cumin (optional but highly recommended) (Adds a warm, earthy flavor.)
- 1 tsp Ginger (fresh or powder) (Adds a nice zing.)
- 1 pinch Turmeric (For color.)
- as needed tbsp Oil for the pan (Any neutral oil works.)
Optional Add-Ins
- 1/2 cup Chopped onion (Can be blended for extra flavor.)
- 1/4 cup Cilantro (For freshness.)
- 1/2 cup Grated carrot (For texture and sweetness.)
- 1 each Green chili or black pepper (For heat (optional).)
Instructions
Preparation
- Rinse the red lentils in a fine strainer until the water looks clearer.
- Cover the lentils with plenty of water in a bowl and soak for 30 to 60 minutes (or up to 4 hours for a smoother batter).
- Once soaked, drain and rinse again, using fresh water for blending.
Blending
- Add the soaked lentils to a blender with a small splash of water and blend until smooth, adding more water as needed to achieve a pourable consistency.
- Add salt and spices during blending for even distribution, and pulse in any chunky add-ins at the end.
- Let the batter rest for 5 to 10 minutes.
Cooking
- Heat a non-stick skillet over medium heat and add a drizzle of oil.
- Pour a ladle of batter into the center of the pan and quickly spread it into a thin circle.
- Cook until edges are dry and the bottom is golden, adding a little oil around the edges.
- Flip and cook the other side for a shorter time, then remove.
- Serve with your choice of dips or fillings.
Notes
These pancakes can be served in many ways and can be stuffed with various fillings for a complete meal. Always let the first side cook completely before flipping to avoid tearing. You can store leftovers in the fridge or freezer for later use.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Snack
- Cuisine: Gluten-Free, Indian, Vegan