Description
Deliciously crispy masoor dal pancakes, spiced with turmeric and ginger, perfect for breakfast or snacks.
Ingredients
Scale
- 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