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Savory Red Lentil Pancakes

Savory Red Lentil Pancakes

Healthy and flavorful gluten-free pancakes made from a simple batter of soaked red lentils, aromatic spices, and fresh herbs. A perfect savory option for breakfast, lunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 200 g split red lentils
  • 500 ml water for soaking plus more if needed
  • 120 ml fresh water for blending approximate
  • 1 small onion very finely chopped
  • 2.5 cm 1-inch piece of fresh ginger, peeled and roughly chopped
  • 2 cloves of garlic peeled
  • 1 green chilli deseeded and roughly chopped (optional, adjust to taste)
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • A large handful of fresh coriander leaves and tender stems finely chopped
  • 1/2 tsp salt or to taste
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp coconut oil or a neutral oil for cooking

Method
 

  1. Rinse and Soak the Lentils: Place the 200g of split red lentils in a medium bowl. Cover with 500ml of cold water and leave to soak for at least 2 hours, or up to 4 hours. You can also soak them overnight in the fridge. They will swell up and become soft.
  2. Drain the Lentils: Once soaked, pour the lentils into a fine-mesh sieve and discard the soaking water. Give them one final rinse under cold water.
  3. Blend the Batter: Transfer the drained lentils to a high-speed blender. Add the roughly chopped ginger, garlic, green chilli (if using), ground cumin, turmeric, ground coriander, salt, and pepper. Pour in 120ml of fresh water.
  4. Blitz Until Smooth: Secure the lid and blend on high speed for 1-2 minutes, or until the batter is completely smooth and creamy. Scrape down the sides of the blender jug as needed. The consistency should be like that of a thick pancake batter; if it seems too thick, add another tablespoon of water at a time until it's pourable but not watery.
  5. Add the Final Touches: Pour the batter into a mixing bowl. Stir in the finely chopped onion and fresh coriander until evenly distributed. Let the batter rest for 5 minutes.
  6. Heat the Pan: Place a non-stick frying pan or a cast-iron skillet over a medium heat. Add about 1/2 teaspoon of coconut oil and swirl to coat the base of the pan. The pan is ready when a drop of water sizzles instantly.
  7. Cook the Pancakes: Pour about 60ml (a small ladleful) of the batter into the centre of the hot pan. Use the back of the ladle to gently spread it into a circle about 12-15cm (5-6 inches) in diameter.
  8. Fry Until Golden: Cook for 2-3 minutes on the first side. You'll know it's ready to flip when bubbles start to appear on the surface and the edges look dry and slightly lift away from the pan.
  9. Flip and Finish: Carefully slide a spatula underneath and flip the pancake. Cook for another 1-2 minutes on the second side, until it's golden brown and cooked through.
  10. Repeat and Serve: Transfer the cooked pancake to a plate and keep it warm while you repeat the process with the remaining batter, adding a little more oil to the pan for each pancake. Serve your delicious savory red lentil pancakes warm with your favourite toppings.

Notes

Serve warm with your favorite chutney, yogurt, or a fresh salad. Soaking the lentils for at least 2 hours is essential for a smooth batter.