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Delicious red lentil pancake served with toppings

Red Lentil Pancake

A warm, tasty dish featuring red lentils, spices, and fresh herbs, perfect for breakfast, lunch, or dinner. Crispy at the edges and soft inside, these pancakes are a protein-rich vegan delight.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Dinner, lunch
Cuisine: Indian, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 cup red lentils (masoor dal), rinsed
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1 piece green chili, finely chopped (optional) For added heat
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp cumin seeds or ground cumin
  • 1/2 tsp salt, or to taste
  • 1/4 tsp turmeric (optional)
  • 1/2 tsp baking soda or a pinch of baking powder (for lightness)
  • 1 to 1 1/4 cups water, to blend
  • as needed for cooking oil For cooking the pancakes

Method
 

Preparation
  1. Soak the red lentils for 20 to 30 minutes if you have time, then drain.
  2. Put the lentils in a blender with 1 cup of water. Blend to a smooth, pourable batter, adding more water if needed.
  3. Pour the batter into a bowl and mix in onion, tomato, green chili, cilantro, cumin, salt, turmeric, and baking soda. Stir well.
Cooking
  1. Heat a nonstick pan over medium heat and add a little oil.
  2. Pour a ladle of batter on the pan and spread lightly to form a thin circle. Cook for 2 to 3 minutes until the bottom is golden and crisp.
  3. Flip and cook the other side for 1 to 2 minutes. Press gently with a spatula for even cooking.
  4. Remove and keep warm. Repeat with the rest of the batter. Serve hot.

Notes

For a crisp pancake, blend to a smooth batter. Adjust the water if the batter is too thick. Add baking soda right before cooking for a lighter texture. Serve with yogurt or chutney for added flavor.