Lentil Pancake
There’s something quietly magnetic about the sizzle of a batter hitting a hot pan—the gentle hiss, the steam carrying warm, earthy aromas of lentils and turmeric, and the first bite: crisp edges giving way to a tender, nutty interior. These masoor dal pancakes are golden discs of comfort—slightly spiced, satisfying, and surprisingly light. Imagine them on a cozy morning with a steaming cup of chai, or stacked on a platter at a casual weekend brunch, each bite delivering a soft, savory chew and a whisper of ginger heat. Whether you’re chasing something wholesome after a weeknight rush or building a spread for guests, these pancakes transform humble ingredients into an affectionate, crowd-pleasing dish.
At once nourishing and nostalgic, Lentil Pancakes invite you into the kitchen with simple technique and big flavor. They’re perfect for cozy mornings, quick lunches, and potlucks—easy to scale and even easier to love.
At a Glance
- Prep Time: 15 minutes active (plus at least 2 hours soaking)
- Cook Time: 20–25 minutes (depending on pan size and batch)
- Total Time: 2 hours 35 minutes (includes soaking)
- Servings: 4 pancakes (serves 3–4 people as a light meal or snack)
- Difficulty Level: Easy — beginner-friendly with a short learning curve
Nutritional Breakdown
Nutrition per serving (approximate, based on 1 cup raw masoor dal divided into 4 servings, plus ~2 tbsp oil total used for cooking):
- Calories: 235 kcal
- Protein: 13 g
- Carbohydrates: 30 g
- Fat: 7.5 g
- Dietary Fiber: 5.5 g
- Sodium: ~200 mg (varies with added salt)
Notes on accuracy and sources:
- Macronutrient estimates for raw red lentils are based on USDA FoodData Central values for dried red lentils (masoor dal). Added oil calories were included for a realistic cooking scenario. Sodium will vary depending on added salt.
- For evidence-based health context (fiber and plant-protein benefits), see guidance from reputable organizations such as the Mayo Clinic and USDA. Legumes like lentils supply a good blend of plant protein and soluble fiber, which support satiety and stable blood sugar.
Why You’ll Love It
These pancakes strike a beautiful balance of flavor, texture, and practicality:
- Flavor & Aroma: The warm notes of turmeric and cumin seeds, bright hits of fresh ginger and green chili, and the earthy base of lentils create a savory profile that’s both comforting and vibrant.
- Healthful and Satisfying: Lentils deliver plant-based protein and fiber in a low-fat package—an excellent option for anyone seeking nutritious, filling meals without heavy ingredients.
- Versatile & Social: Make a batch for breakfast, serve them as a snack with dipping chutneys at gatherings, or include them as a side to a larger meal. They’re an easy hit with diverse palates.
- Time-Friendly: Most of the hands-on time is minimal—soaking and blending are passive activities, and the cooking itself is quick.
Step-by-Step Instructions
Ingredients
- 1 cup masoor dal (red lentils)
- 1 green chili, finely chopped (adjust to taste)
- 1 inch ginger, grated
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- Salt to taste (start with 1/2 teaspoon)
- Water, as needed (for blending)
- Oil for cooking (about 1–2 tablespoons per batch; adjust)
Optional ingredients and substitutions:
- 1 small onion, finely chopped — for sweetness and texture
- 1/4 cup finely chopped cilantro or scallions — for freshness
- 1/4 teaspoon asafoetida (hing) — traditional digestive aid and aroma
- 1/4 teaspoon black pepper — for extra warmth
- Gluten-free: recipe is already gluten-free (use gluten-free oil and condiments)
- Vegan: naturally vegan
Method
- Rinse the masoor dal thoroughly under running water until the rinse water runs clear. Soak the dal in fresh water for at least 2 hours.
- Drain the soaked dal. Place it in a blender and add just enough water to make a smooth, pourable batter (think pancake-batter consistency, not soup). Blend until smooth.
- Transfer the batter to a bowl. Add chopped green chili, grated ginger, turmeric powder, cumin seeds, and salt. Mix well to combine. If using onions or herbs, fold them in now.
- Heat a non-stick pan or cast-iron skillet over medium heat and add a little oil, spreading it evenly.
- Pour a ladleful of batter onto the pan and gently spread it into a circular shape. (If batter is too thick, add a teaspoon or two of water.)
- Cook until the edges start to lift and the bottom is golden brown, about 2–3 minutes.
- Flip and cook the other side for another 2 minutes, until set and lightly browned.
- Repeat with the remaining batter, adding more oil as needed.
- Serve hot with chutney or as a side dish.
Practical tips
- Avoid overblending: blend just until smooth—overprocessing can warm the batter and change texture.
- Check doneness by looking for crisp edges and a dry surface before flipping.
- If pancakes stick or break, the pan temperature might be too low; increase heat slightly and ensure a thin coating of oil.
- For consistent size, use a 1/4–1/3 cup measure for each pancake.
Best Pairings
- Classic chutneys: tamarind-date, coconut, or cilantro-mint chutney.
- Yogurt dips: plain yogurt with lemon and a pinch of roasted cumin powder.
- Breakfast combo: stack with a smear of butter or ghee and serve with chai or coffee.
- Light meal: pair with a fresh salad or sautéed greens for balanced texture and color.
- Party platter: slice into wedges and serve alongside pickles and vegetable sticks.
How to Store
- Room temperature: Not recommended for more than 2 hours. Because these pancakes contain cooked lentils, don’t leave them at room temp beyond this food-safety window.
- Refrigeration: Store in an airtight container for 3–4 days. Reheat in a skillet over medium heat (adds best texture) or in an oven at 350°F (175°C) until warm.
- Freezer: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2 months. Reheat from frozen in a preheated oven or toast them in a skillet for best results.
Chef’s Advice
- Batter consistency is king: aim for a thick-but-pourable batter. Too thin and pancakes won’t hold shape; too thick and they won’t cook through.
- Pan choice matters: a well-seasoned cast-iron or a good non-stick gives the best crust without excessive oil.
- Minimal oil technique: use just enough oil to create a non-stick surface and achieve a golden crisp. Wipe excess oil with a paper towel between batches if needed.
- Flavor layering: tempering cumin seeds in oil briefly before adding the batter (in a larger pan) can lift the aroma—try it if you want an extra nutty note.
Creative Twists
- Cheesy Lentil Pancake: Add 1/3 cup grated mild cheese to the batter for a gooey twist—serve with tomato chutney.
- Veggie-Packed: Stir in 1/2 cup finely grated carrot, zucchini (squeezed dry), or shredded cabbage for color, moisture, and fiber.
- Spiced-Up: Add 1/2 teaspoon garam masala or 1/4 teaspoon smoked paprika for a smoky depth.
- Breakfast Wraps: Use pancakes as a gluten-free wrap—fill with sautéed mushrooms, greens, and a tangy yogurt sauce.
- Herb-forward: Fold in 1/4 cup chopped fresh cilantro, mint, or dill for a bright, fresh variation.
Common Questions & Answers
Q: Can I substitute another lentil for masoor dal?
A: You can try yellow split peas or moong dal for similar results, but cooking/soaking times and batter texture may vary. Red lentils blend into a smooth batter quickest.
Q: Why are my pancakes falling apart when I flip them?
A: Likely the batter was too thin or the pancake wasn’t cooked enough on the first side. Cook longer on the first side until edges lift and surface looks set.
Q: How can I reduce oil without losing texture?
A: Use a well-seasoned non-stick or cast-iron pan and a silicone brush to apply just enough oil to coat the surface. Reheat on medium-high and flip only when edges are set.
Q: Are these gluten-free and vegan?
A: Yes—this recipe is both naturally gluten-free and vegan (unless you add cheese or butter as a topping).
Q: Can I make the batter ahead of time?
A: You can refrigerate the batter for up to 24 hours. Stir well before using—if it thickens too much, add a splash of water.
Conclusion
If you love simple, nourishing food that’s full of character and easy to share, these Lentil Pancakes deserve a spot in your rotation. They’re flavorful, protein-rich, and flexible—perfect for a lazy weekend breakfast or a bright addition to any spread.
For another take on masoor dal chilla and additional tips, check out this recipe from Ministry of Curry: EASY Masoor Dal Chilla – Ministry of Curry. For a different perspective on red lentil pancakes and serving ideas, see Rachna Cooks’ version here: Red Lentil Pancakes | Masoor Dal Chilla – Rachna cooks.
Try the recipe, make it your own with a twist or two, and share your photos and variations—I’d love to see how you serve them!
Print
Lentil Pancake
- Total Time: 160 minutes
- Yield: 4 pancakes (serves 3–4 people) 1x
- Diet: Vegan, Gluten-Free
Description
Deliciously crispy masoor dal pancakes, spiced with turmeric and ginger, perfect for breakfast or snacks.
Ingredients
- 1 cup masoor dal (red lentils)
- 1 green chili, finely chopped (adjust to taste)
- 1 inch ginger, grated
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- Salt to taste (start with 1/2 teaspoon)
- Water, as needed (for blending)
- Oil for cooking (1–2 tablespoons per batch)
- Optional: 1 small onion, finely chopped
- Optional: 1/4 cup finely chopped cilantro or scallions
- Optional: 1/4 teaspoon asafoetida (hing)
- Optional: 1/4 teaspoon black pepper
Instructions
- Rinse the masoor dal thoroughly under running water until the rinse water runs clear. Soak the dal in fresh water for at least 2 hours.
- Drain the soaked dal. Place it in a blender and add just enough water to make a smooth, pourable batter. Blend until smooth.
- Transfer the batter to a bowl. Add chopped green chili, grated ginger, turmeric powder, cumin seeds, and salt. Mix well to combine.
- Heat a pan over medium heat, adding a little oil and spreading it evenly.
- Pour a ladleful of batter onto the pan and gently spread into a circular shape. Cook until edges start to lift and the bottom is golden brown, about 2–3 minutes.
- Flip and cook the other side for another 2 minutes, until set and lightly browned.
- Repeat with remaining batter, adding more oil as needed.
- Serve hot with chutney or as a side dish.
Notes
Store pancakes in an airtight container for 3–4 days or freeze up to 2 months. Reheat for best texture.
- Prep Time: 135 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 pancake
- Calories: 235
- Sugar: 1g
- Sodium: 200mg
- Fat: 7.5g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5.5g
- Protein: 13g
- Cholesterol: 0mg
