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Lentil pancake stack with red lentils, green chilies, and golden crisp edges on a plate

Lentil Pancake with Red Lentils and Green Chilies Recipe

This lentil pancake recipe makes crispy, savory pancakes with a smooth red lentil batter and a flavorful blend of green chilies, ginger, and spices. It is an easy choice for a fresh, satisfying meal with a hearty texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 4
Course: Breakfast
Cuisine: Indian
Calories: 220
Ingredients Method Notes

Ingredients
  

Batter
  • 1 cup masoor dal (red lentils)
  • 2 green chilies, finely chopped
  • 1 inch ginger, grated
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • Salt to taste
  • Water, as needed
Cooking
  • Oil for cooking

Method
 

Preparation
  1. Rinse the red lentils thoroughly, then soak them in water for at least 2 hours until softened.
  2. Drain the soaked lentils and blend with green chilies, ginger, turmeric powder, cumin seeds, and salt, adding water gradually to create a smooth, pourable batter.
Cooking
  1. Warm a non-stick skillet over medium heat and lightly coat the surface with oil.
  2. Pour the lentil batter onto the skillet and spread it into round pancakes.
  3. Cook for 2–3 minutes until the first side is golden, then turn the pancakes carefully.
  4. Cook the other side for another 2–3 minutes until fully set and crisp at the edges.
Serving
  1. Serve the lentil pancakes hot with yogurt, chutney, pickles, or fresh salad.

Notes

Optional vegetables such as spinach, carrots, onions, or fresh cilantro may be mixed into the batter for variation.