Description
Red lentil pancakes are a nutritious and gluten-free breakfast option, packed with protein and served warm with various dips.
Ingredients
Scale
- 1 cup split red lentils (masoor dal)
- 3 cups water for soaking lentils
- 1 green chili
- 1 inch ginger
- 1 teaspoon kosher salt
- 1/2 cup water for grinding
- 2 tablespoons cilantro, finely chopped
- 2 tablespoons oil
Instructions
- Rinse and drain the masoor dal, then soak it in water overnight or for at least 4 hours.
- After soaking, drain all the water from the lentils.
- Add the lentils to a blender jar along with the green chili, ginger, salt, and 1/2 cup of water. Blend until you have a fine batter that can easily pour.
- Stir in the chopped cilantro and let the batter rest for five minutes.
- Preheat a pan on low-medium heat.
- Pour about 1/3 cup of the batter onto the pan, spreading it out to form a 5 to 6-inch pancake.
- Cook on medium heat for 2 to 3 minutes. Add a few drops of oil, then carefully flip the pancake.
- Drizzle some oil on top and cook for another 2 to 3 minutes or until the pancake has light brown marks.
- Remove the pancake from the pan and repeat with the remaining batter.
- Serve the hot chillas with your favorite pickle, chutney, or peanut kharda as a breakfast or snack.
Notes
For a spicier flavor, add more green chilies or a pinch of red chili powder. Blend the lentils well to achieve a smooth batter.
- Prep Time: 240 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: red lentil pancakes, chillas, gluten-free, healthy breakfast, vegan recipe