Description
Learn how to make delicious Indian-inspired lentil pancakes that are vegan, gluten-free, and packed with protein. These savory pancakes are perfect for breakfast or as a satisfying main course. They are easy to prepare and bursting with flavor!
Ingredients
Scale
Main Pancake Batter:
- 1 cup red lentils (masoor dal), rinsed and soaked in water for 3–4 hours
- 1/2 cup water (for blending)
- 1 green chili, chopped (optional)
- 1/2 inch fresh ginger, chopped
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
Add-ins:
- 1/4 cup chopped onion
- 1/4 cup chopped tomato
- 2 tablespoons chopped cilantro
- 2 tablespoons oil or ghee (for cooking)
Instructions
- Blend the Batter: Drain the soaked lentils and blend them with 1/2 cup fresh water, green chili, ginger, turmeric, and salt until smooth and pourable like pancake batter.
- Prepare the Batter: Pour the batter into a bowl and stir in the chopped onion, tomato, and cilantro.
- Cook the Pancakes: Heat a non-stick skillet or tawa over medium heat and lightly grease with oil or ghee. Pour about 1/4 cup of batter onto the skillet and spread it into a thin pancake. Cook for 2–3 minutes until the bottom is golden, then flip and cook the other side for 1–2 minutes. Repeat with remaining batter.
- Serve: Serve warm with chutney, yogurt, or pickles.
Notes
- You can add grated carrots, spinach, or shredded cabbage for extra nutrition.
- These pancakes are naturally gluten-free and protein-rich.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 15 minutes
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
