Savory Lentil Pancakes Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Savory Lentil Pancakes blend soaked red lentils with aromatic spices into protein-packed, gluten-free flapjacks perfect for brunch or dinner.

These 30-minute vegan wonders yield 8 hearty pancakes served with yogurt, chutney, or avocado for satisfying chew.

These pancakes are nutritious, filling, and ideal for meatless meals. Red lentils deliver 15g protein per serving with natural golden hue.

Why This Recipe Works

Soaked red lentils blend smoothly without flour for binding. Spices bloom in hot oil for restaurant depth. Chickpea flour adds structure without heaviness. Medium heat prevents sticking while crisping edges. Resting batter allows flavors to meld.

Ingredients & Prep

• 1 cup red lentils, soaked 4+ hours
• 1 small onion, chopped
• 2 garlic cloves
• 1-inch ginger
• 1 tsp each: cumin, turmeric, coriander
• ½ tsp chili powder
• 1 tbsp chickpea flour
• 1 tsp salt
• ½ tsp baking powder
• Water as needed
• Oil for cooking

Step-by-Step Instructions

1. Drain soaked lentils; blend with onion, garlic, ginger, spices, chickpea flour, salt, and baking powder until smooth (crepe batter consistency).
2. Rest batter 10 minutes. Thin with water if needed.
3. Heat 1 tsp oil in nonstick pan over medium; pour ¼ cup batter and spread thinly.
4. Cook 3 minutes until edges crisp and bubbles form; flip and cook 2 minutes.
5. Repeat with remaining batter, adding oil between batches.
6. Serve hot with yogurt, chutney, avocado, or fried eggs.

Flavor Variations

Storage Tips

Refrigerate 3 days; reheat skillet. Freeze cooked pancakes up to 1 month.

FAQs

Batter too thick?
Add water 1 tbsp at a time for pourable consistency.

Sticking?
Use nonstick; more oil for first pancake.

Dense texture?
Blend smoother; don’t overcook.

Conclusion

Savory Lentil Pancakes fuel with spiced lentil power versatile sensation.

Savory Lentil Pancakes Recipe

Print Recipe

Savory Indian-style lentil pancakes made from ground moong dal and spices. Crispy on the edges, soft inside, perfect for breakfast, snacks, or a light meal.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 6 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 1 cup yellow moong dal (split mung beans), soaked 2–3 hours
• 1/4 cup water (as needed for batter)
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 2 tbsp fresh cilantro, chopped
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp salt (or to taste)
• Oil for cooking
• Optional toppings: yogurt, chutney, or hot sauce

Instructions

• 1. Drain soaked moong dal and grind with a little water to make a smooth batter.
• 2. Transfer to a bowl and mix in onion, green chili, cilantro, turmeric, cumin seeds, and salt.
• 3. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
• 4. Pour a ladle of batter and spread gently into a small pancake.
• 5. Cook 2–3 minutes until edges lift, then flip and cook another 2–3 minutes until golden brown and cooked through.
• 6. Repeat with remaining batter.
• 7. Serve hot with yogurt, chutney, or a dipping sauce of choice.

Notes

• Soaking the dal makes the pancakes lighter and easier to blend.
• Adjust spice levels with chili and seasoning.
• Can be made ahead and stored in the fridge; reheat on skillet before serving.

Nutrition

• Serving Size: 1 pancake
• Calories: 120
• Sugar: 1g
• Sodium: 180mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg

Keywords: moong dal pancakes, savory lentil pancakes, Indian breakfast