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Red lentil pancakes served with cumin-flavored potatoes.

Red Lentil Pancakes with Spicy Potatoes

These Indian-inspired red lentil pancakes are packed with protein and bursting with warm spices. Naturally gluten-free and vegan.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Breakfast, Main Course
Cuisine: Indian
Servings: 6 to 8
Author: Shilpa

Equipment

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

Calories: 286kcal | Carbohydrates: 40g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 670mg | Potassium: 782mg | Fiber: 13g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 4mg
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