South Indian urad lentil pancakes with onion Recipe
These savoury pancakes made from white urad lentils are a South Indian idea for a snack or light dinner, often served with coconut chutney. In this version, the batter from soaked lentils is blended until smooth and mixed with onion and spices, so the pancakes are soft inside, lightly crisp on the edges and hold their shape well in the pan.
These urad lentil pancakes are inspired by South Indian tiffin dishes, which are light meals or snacks often eaten for breakfast or dinner., Using soaked and blended urad lentils is typical for many South Indian batters, such as those for vada or dosa, which rely on the lentil’s natural creaminess and binding power., Serving them with yogurt or coconut chutney reflects the regional habit of pairing fried or griddled snacks with cooling, tangy accompaniments.
These pancakes use whole urad lentils instead of flour, making them naturally gluten-free and rich in plant protein., They bring South Indian flavours and techniques into a simple, approachable snack that works for breakfast, lunch or a light dinner., The recipe is flexible: you can adjust the spice level and add vegetables without losing the characteristic texture.
Dlaczego ta wersja działa
- Blending the soaked urad lentils to a smooth, thick paste gives pancakes that are soft inside yet hold together well without added flour.
- The combination of onion, ginger, chili and coriander adds layers of flavour and freshness without complicating the recipe.
- Frying over medium heat ensures the pancakes cook through evenly, giving a lightly crisp exterior and a tender, springy centre.
Chef's tips
If your blender struggles, blend the lentils in smaller batches or pulse and scrape down the sides frequently., Lightly oil the spoon you use to portion the batter so it slides off more easily and the pancakes keep a neat shape., If you’re cooking for a crowd, keep finished pancakes warm in a low oven while you fry the rest.
How to serve
Serve with coconut chutney, plain yogurt or a yogurt-garlic-lemon sauce for contrast and freshness., Add a simple cucumber and tomato salad on the side to turn the pancakes into a light meal., For a more traditional feel, pair them with sambar or another lentil-based vegetable stew.
Na co uważać
- Don’t add too much water when blending the lentils – a batter that is too thin will spread excessively and fall apart in the pan.
- Keep the heat at medium; high heat will brown the outside too quickly while leaving the inside undercooked.
- Chop the onion and chili very finely so they distribute evenly and don’t cause the pancakes to break when flipping.
Zamienniki
- Replace coriander leaves with parsley if coriander is not available or you don’t enjoy its flavour.
- Use well-drained canned white beans instead of urad lentils, blending them to a smooth paste; the taste and texture will be slightly different but still good.
- Swap vegetable oil for another neutral oil with a high smoke point, such as sunflower or canola oil.
Ingredients
- urad lentils hulled, white; soaked for at least 4 hours or overnight - 200 g
- onion - 1 piece
- green chili - 1 piece
- ginger fresh, grated - 1 tablespoon
- coriander leaves chopped; you can replace with parsley - 2 tablespoons
- cumin seeds - 0.5 teaspoons
- salt or to taste - 0.75 teaspoons
- water for blending the lentils, a little more if needed - 60 ml
- vegetable oil for frying batches of pancakes - 4 tablespoons
Preparation
- Drain the soaked urad lentils in a sieve and rinse under running water until the water is almost clear.
- Transfer the lentils to a blender jug, add 40 ml water and blend for a few minutes until you get a thick, smooth paste with the consistency of thick cream; if the mixture doesn’t want to blend, add water a tablespoon at a time, but avoid making it too runny.
- Transfer the paste to a bowl, add salt, cumin, grated ginger, chopped onion, chili and coriander leaves, and mix thoroughly; the batter should be thick but spoonable.
- Heat 1 tablespoon of oil in a non-stick pan over medium heat; when the oil shimmers lightly, spoon in 1 tablespoon of batter per pancake, gently flattening to a diameter of about 7–8 cm.
- Fry the pancakes for 3–4 minutes on the first side, until the edges turn golden and slightly crisp and the top starts to set.
- Carefully flip the pancakes and fry for another 2–3 minutes, until the centre feels springy when lightly pressed with a spatula.
- Repeat with the remaining batter, adding 1 tablespoon of oil for further batches if needed, keeping the heat at medium – if it’s too high, they will burn quickly on the outside while staying raw inside.
- Serve hot or warm with plain yogurt or a simple sauce made from yogurt, garlic and lemon juice.
Storage
Store the fried pancakes in the fridge, separated with paper; reheat in a dry pan over low heat until they become lightly crisp again.
I like to make the batter slightly thicker than for typical pancakes – it gives a satisfying bite and makes flipping easier, especially for beginners., If you prepare the batter in advance, stir it well before frying, as the lentil paste can thicken slightly as it rests.
