Indian Lentil Pancakes for Breakfast Recipe
These savory lentil pancakes are inspired by South Indian adai – they’re made from soaked and blended lentils, with no wheat flour. In this version the batter is lightly seasoned with ginger, chili, and onion, so the pancakes are crisp at the edges, soft in the middle, and very filling. They’re a great alternative to classic crepes, especially for a weekend breakfast or a meat-free dinner.
In South India, various lentil and rice pancakes are a popular breakfast because they provide plenty of energy for the whole day and don’t require eggs.
Unlike classic crepes or potato pancakes, these pancakes are gluten-free and rich in protein thanks to the lentils., They have a distinct, slightly nutty flavor and delicately crisp edges that form without any wheat flour., Thanks to the spices and onion they taste like a complete dish, not just a base for toppings.
Dlaczego ta wersja działa
- Combining two types of lentils gives a better texture – red lentils add softness, while green or brown lentils add a bit of bite.
- Soaking the lentils improves their digestibility and shortens the frying time.
- The recipe doesn’t require special flours or a starter; an ordinary blender is enough.
Chef's tips
The most common mistake is pouring too much batter into the pan too quickly – then it’s hard to spread it evenly and the center stays raw while the edges burn., It’s better to start with smaller pancakes to get a feel for the batter consistency and pan temperature., If you don’t have a powerful blender, blend the lentils in batches with less water, then thin the mixture in a bowl., If the pancakes seem too dry after frying, serve them with more yogurt or drizzle with a little oil from the pan.
How to serve
This is a great breakfast for a lazy weekend, but it also works as a quick “from the pan” dinner after work., Unsweetened tea or water with lemon is a good drink pairing, as the pancakes are quite filling., You can also pack them to go and eat them cold at work instead of a sandwich.
Na co uważać
- Don’t make the batter too thin – the pancakes will tear when you flip them.
- The pan must be properly heated; otherwise the batter will stick and the pancake will fall apart.
Zamienniki
- If you don’t have red lentils, use only green or brown lentils, but extend the soaking time to 4 hours.
- Fresh chili can be replaced with a pinch of hot chili powder added to the batter.
- Instead of fresh coriander, use parsley – the flavor will be more familiar and European, but still fresh.
Ingredients
- lentils red - 200 g
- lentils green or brown - 100 g
- water - 350 ml
- onion - 1 piece
- ginger fresh - 15 g
- chili fresh green or red - 1 piece
- coriander fresh leaves - 2 tablespoons
- cumin ground - 0.5 teaspoons
- turmeric ground - 0.25 teaspoons
- salt - 0.75 teaspoons
- oil neutral, for frying - 3 tablespoons
Preparation
- Put both lentils into a bowl, cover with cold water so it comes 3–4 cm above the lentils, and leave to soak for at least 2 hours (ideally overnight), until the lentils swell and can be easily crushed between your fingers.
- Drain the soaked lentils, transfer to a blender, add 250 ml fresh water, the ginger, cumin, turmeric, and salt, then blend to a smooth, thick batter with the consistency of crepe batter; if it’s very thick, gradually add the remaining water.
- Finely chop the onion, slice the chili into thin rounds (remove the seeds if you want a milder version), chop the fresh coriander, and mix everything into the lentil batter.
- Heat a non-stick pan over medium heat and lightly grease it with oil (for example using a brush or a paper towel).
- Pour about 1/3 cup of batter into the center of the pan and spread it out with a spoon or the back of a ladle to form a round pancake about 3–4 mm thick; cook for 2–3 minutes, until the edges start to lift slightly and the bottom is golden brown.
- Drizzle a little oil over the top, flip the pancake, and cook for another 1–2 minutes, until the second side is also browned and the center feels springy when lightly pressed.
- Transfer the cooked pancakes to a plate and cover with a cloth so they don’t dry out while you fry the remaining batter.
- Serve warm with plain yogurt, chutney, or simply with slices of tomato and cucumber.
Storage
Store the fried pancakes in the fridge, separating them with baking paper, and reheat in a dry pan for 1–2 minutes on each side., You can also freeze them in a stack, with paper between each one, then reheat straight from the freezer in a pan or in the oven.
I like making these pancakes on Sunday mornings when I have more time and can fry them calmly while sipping coffee., I often leave a few for later and eat them cold with hummus as a snack at the computer.
