Red Lentil Pancakes with Cumin-Flavored Potatoes
These Indian-inspired red lentil pancakes are packed with protein and bursting with warm spices. They offer a satisfying gluten-free, vegan meal option. The pancakes pair perfectly with fragrant cumin-roasted potatoes for a complete and flavorful meal. Easy to prepare and perfect for a weeknight dinner or a casual weekend brunch, this recipe is sure to become a new favorite.
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This recipe features savory Indian-inspired red lentil pancakes paired with cumin-roasted potatoes. The lentil pancakes are naturally gluten-free and made from a batter of soaked and ground red lentils. They offer a protein-rich and flavorful alternative to traditional pancakes.
The cumin-roasted potatoes add a satisfying side element. This dish is easy to prepare and can be enjoyed for a weeknight dinner, casual lunch, or even meal prep. Enjoy them with your favorite toppings like yogurt sauce, chutneys, or fresh herbs. Leftover pancakes can even be repurposed as gluten-free wraps for lunch.
Ingredients
Red Lentils (Masoor Dal): Masoor dal, or split red lentils, are the ideal choice for this recipe due to their quick cooking time. Rinse the lentils thoroughly before soaking them, and remove any debris.
Potatoes: Choose waxy potatoes like Yukon Gold or red potatoes for this recipe, as they hold their shape well when cooked. Cut the potatoes into uniform pieces to ensure even cooking and a consistent texture.
Green Chili, Ginger, and Cilantro: These aromatic ingredients add layers of flavor and freshness to the pancakes and potatoes. Finely chop the green chilies and grate the ginger for even distribution throughout the pancakes and potatoes.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Make the pancake batter:
Step 1: Rinse the red lentils thoroughly. Soak them in water for 30 minutes.
Step 2: Drain the soaked lentils and add them to a blender or food processor along with green chilies, ginger, salt, cumin seeds, and water. Blend until you get a smooth batter. Transfer the batter to a bowl and add cilantro.
Make the potatoes while the lentil soaks
Step 3: Heat oil and add cumin seeds. Once they splutter, add ginger and green chilies. Saute for a few seconds. Add the potatoes, turmeric powder, chili powder, and salt. Stir to coat the potatoes with the spices.
Step 4: Reduce heat, cover the pan, and cook for another 5-6 minutes so that the potatoes can absorb the spices. Next, increase the heat and let the potatoes char slightly. Turn off the heat and stir in cilantro and lemon juice.
Make the red lentil pancakes
Step 5: Heat a griddle or frying pan over medium heat. Add a thin layer of oil. Pour about ¼ cup of batter onto the griddle for each pancake. Spread gently into a thin circle. Cook for 2-3 minutes on each side or until golden brown and cooked through.
Step 6: Flip carefully using a spatula. Cook for another 1-2 minutes.
Expert Tips
- Ensure the batter consistency is just right – not too thick or too runny. Aim for a pourable but slightly thick consistency to achieve perfect texture.
- Heat the nonstick pan or skillet properly before pouring the batter. This helps achieve that golden-brown color and prevents sticking.
- Red lentil pancakes and cumin potatoes are best enjoyed hot off the pan. Serve immediately with your favorite chutney or dipping sauce for an extra burst of flavor.
Serving Suggestions
Red lentil pancakes and cumin-flavored potatoes pair well with condiments like mint chutney or yogurt dip. You can also serve them alongside fresh salads.
These pancakes make great gluten-free wraps for fillings like grilled veggies or shredded chicken. They can even be used for tacos topped with spiced meats or veggies. Skip the tortillas and use these lentil pancakes to enjoy these roasted cauliflower tacos.
Storage Tips
Red lentil pancakes are best enjoyed hot and fresh, straight from the pan. However, if you want to prepare them in advance, you can store the batter and potatoes separately in the refrigerator.
The lentil pancake batter can be kept in the refrigerator in an airtight container for up to three days. Simply cook the pancakes fresh when you’re ready to enjoy them.
The cumin-roasted potatoes can also be stored in the refrigerator in an airtight container for up to 3 days. Gently heat them in a pan or microwave until warmed through. This allows you to prepare both elements ahead of time for a quick and delicious meal whenever you crave it.
More Red Lentil Recipes
- This flavorful lentil, pea, and potato curry is perfect served over rice or with these red lentil pancakes. For a lighter option, try this vegetable lentil curry.
- Looking for a protein-rich alternative? Try this flavorful chicken lentil curry.
- These flavorful red lentil fritters are a great snack or appetizer on their own.
- This comforting tomato lentil soup is packed with protein and flavor.
- Weeknight win alert! This creamy Red Lentil Dal with Spinach is packed with protein and flavor. Plus, it’s ready in just one pot!
If you tried this Red Lentil Pancakes with Potatoes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Griddle or tawa
Ingredients
For the pancakes:
- 1 cup red lentils (masoor dal)
- 1-2 green chili adjust as per taste
- 1 inch ginger
- ½ teaspoon cumin seeds
- 1 teaspoon salt
- ½ cup water for grinding the batter
- 2 tablespoons cilantro finely chopped
- 2 tablespoons oil for cooking the pancakes
For the spicy potatoes:
- 3-4 medium potatoes
- 2 tablespoons oil
- 2 teaspoons cumin seeds
- 2 green chilies chopped
- 1 inch ginger grated
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder adjust as per taste
- ½ teaspoon salt adjust as per taste
- 2 tablespoons cilantro finely chopped
- ½ lemon juiced
For serving:
- Yogurt
- Chutney of your choice
Instructions
Make the pancake batter:
- Rinse the red lentils thoroughly. Soak them in water for 30 minutes.
- Drain the soaked lentils and add them to a blender or food processor along with green chilies, ginger, salt, cumin seeds, and water. Blend until you get a smooth batter. Transfer it to bowl and add cilantro. Give it a good mix.
Boil the potatoes:
- Fill a medium pot with enough water to cover the potatoes. Add a pinch of salt (optional) and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes or until the potatoes are fork-tender.
- Drain thoroughly and set aside to cool slightly. Peel them while they are still warm and cut them into bite-sized cubes.
Cook the potatoes:
- Heat oil in a pan over medium heat. Add cumin seeds and hing. Let the cumin splutter for a few seconds.
- Add the ginger and green chilies. Saute for a few seconds. Add the cubed potatoes, turmeric powder, chili powder, and salt. Stir to coat the potatoes with the spices.
- Reduce heat, cover the pan, and cook for another 5-6 minutes so that the potatoes can absorb the spices. Next, increase the heat and let the potatoes char slightly. Turn off the heat and stir in cilantro and lemon juice.
Make the pancakes:
- Heat a griddle or frying pan over medium heat. Add a thin layer of oil. Pour about ¼ cup of batter onto the griddle for each pancake. Spread gently into a thin circle.
- Cook for 2-3 minutes on each side or until golden brown and cooked through. Flip carefully using a spatula. Repeat with the rest of the batter.
- Transfer to a plate and serve with the potatoes and yogurt.
Notes
- Ensure the batter consistency is just right – not too thick or too runny. Aim for a pourable but slightly thick consistency to achieve perfect texture.
- Heat the nonstick pan or skillet properly before pouring the batter. This helps achieve that golden-brown color and prevents sticking.
- Red lentil pancakes and cumin potatoes are best enjoyed hot off the pan. Serve immediately with your favorite chutney or dipping sauce for an extra burst of flavor.
Nutrition
