Red lentil Pancakes

These red lentil pancakes are a tasty and nutritious breakfast. They are vegan, gluten free and healthy.

Course Breakfast

Cuisine Indian

Keyword red lentil pancakes

recipe breakfast

Prep Time 2

Cook Time 12

Soaking time 15

Total Time 29

Servings

Calories 162kcal

Author Rachna Parmar

Equipment

1 Chef's knife
1 Skillet

Ingredients

1 cup red lentils
1 tbsp. ginger minced
1 tsp. garlic minced
2 green chillies optional
½ tsp. turmeric powder
½ tsp. salt
2 cups vegetables finely chopped optional
Oil for making pancakes

Instructions

First, let's prepare the lentils. If you have more time at hand, you can wash and soak red lentils in water for a couple of hours or till they are soft and plump. Otherwise, I just wash them and soak them in hot water for 15 minutes.
Your lentils are ready to blend. Take them in a blender with green chillies (optional), ginger and garlic, turmeric and salt. Add ½ cup water. Grind to a smooth batter. It must be runny.
Now add in chopped cilantro. If adding veggies, you can add in finely chopped onion, carrots, mushroom, spinach or whatever you are using.
You are now ready to make pancakes. Heat a skillet or non-stick pan. Brush it with oil and spread out a ladle or more of batter on it. You can spread it out like a thin crepe or dosa or keep it thicker like a pancake.
If it is thicker, I cover it and cook on medium heat till the pancake is cooked through. Add some more oil and flip it. Cook more till crispy and light brown on both side.
That’s it. Your delicious red lentil pancakes are done. Enjoy with chutney or a dip on the side. Even ketchup works well. You can also add a filling like scrambled tofu or sautéed veggies for a more substantial meal. Enjoy.

Notes

1. Soaking the lentils is important so that they get softer and can be blended easily. Lentils generally soak to double their size. Using hot water to soak them is a faster method.

2. You can make the batter ahead of time and store in the fridge. If it gets thicker then just add a little water to dilute it. It is perfect to have in the fridge for quick snack or for hungry tummies. It can double up as a meal too.

3. If making a crepe, these pancakes cook faster. You will not need to cover to cook. But when making a thicker pancakes, covering helps to cook the pancake faster and more evenly.

4. You can add any veggies you like and have to the batter. Just make sure to chop or dice it finely.

5. These pancakes can be cooked and stored in an airtight container for upto two days in a fridge. These are great to carry along in lunchboxes as they taste pretty decent even at room temperature.

6. Serve them with a dip or chutney.

Nutrition