Description
These savory red lentil pancakes are a nutritious and flavorful dish made from a creamy red lentil batter infused with aromatic spices, fresh herbs, and optional heat from green chili and ginger. Perfect as a protein-rich breakfast, brunch, or snack, these pancakes are easy to make, gluten-free, and packed with wholesome ingredients that deliver a satisfying and savory taste.
Ingredients
Main Ingredients
- 1 cup Red Lentils
- 1 ½ cups Water
- ½ cup Onion, roughly chopped
- 2 cloves Garlic, roughly chopped
- 1 inch Ginger, roughly chopped (optional but recommended)
- 1 Green Chili, roughly chopped (optional, adjust to taste)
- ½ cup Fresh Cilantro, roughly chopped
Spices & Seasonings
- 1 teaspoon Cumin Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder (optional, adjust to taste)
- Salt to taste (approximately 1 teaspoon)
Cooking
- 2 tablespoons Oil, for cooking (vegetable oil, canola oil, or olive oil)
Instructions
- Rinse the Red Lentils: Thoroughly rinse 1 cup of red lentils under cold running water to remove any dust or debris, then place them in a medium-sized bowl.
- Soak the Lentils: Pour 1 ½ cups of water over the lentils and let them soak for at least 30 minutes, ideally 1-2 hours, to soften the lentils for a smoother batter and reduce cooking time. Skipping this step may result in a grainier texture.
- Cook the Lentils: Transfer the soaked lentils along with the soaking water to a saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are very soft and easily mashable. Add water as needed to prevent sticking.
- Cool Slightly: Remove the saucepan from heat and allow the lentils to cool for 10-15 minutes to avoid blending hot liquids.
- Blend the Batter: Transfer the cooked lentils and any remaining cooking liquid to a blender or food processor. Add chopped onion, garlic, ginger (if using), green chili (if using), cilantro, cumin powder, turmeric powder, red chili powder (if using), and salt.
- Blend Until Smooth: Blend all ingredients until a smooth, thick but pourable batter forms. Scrape the sides as needed. Add 1-2 tablespoons of water if the batter is too thick.
- Heat the Pan: Place a non-stick skillet or griddle over medium heat and add 1 tablespoon of oil. Heat until shimmering hot to prevent sticking and achieve a golden-brown color.
- Pour the Batter: Pour ¼ cup of batter onto the pan per pancake. Cook a few at a time without overcrowding, leaving space between pancakes.
- Cook the Pancakes: Cook each pancake for 2-3 minutes until bubbles form and edges look set, then flip and cook the other side for 2-3 minutes until golden brown and cooked through.
- Keep Warm (Optional): Keep cooked pancakes warm in an oven at 200°F (95°C) or a warming drawer while finishing the rest.
- Serve and Enjoy: Serve the pancakes warm with your favorite toppings or accompaniments.
Notes
- Soaking the lentils is highly recommended for a smoother batter and better texture, but can be skipped if in a hurry.
- Adjust green chili and red chili powder quantities according to your spice preference or omit for a mild version.
- You can use any neutral oil for cooking, such as vegetable, canola, or light olive oil.
- These pancakes can be served with chutney, yogurt, salsa, or a fresh salad for a complete meal.
- Leftover pancakes can be refrigerated for up to 2 days and reheated in a skillet for best texture.
