Ingredients
Scale
- 1 cup masoor dal (red lentils), soaked for 4 hours
- 1 green chili, finely chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt (to taste)
- 1/2 cup water (as needed for batter consistency)
- 1/4 cup chopped onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped cilantro
- 2 tablespoons oil for cooking
Instructions
- Drain the soaked masoor dal and rinse under cold water. Blend with green chili, cumin seeds, turmeric powder, salt, and water until you achieve a smooth batter.
- Pour the batter into a mixing bowl and stir in the chopped onions, tomatoes, and cilantro.
- Heat a non-stick skillet over medium heat and add oil. Pour a ladleful of batter onto the skillet to form pancakes.
- Cook for 2-3 minutes until bubbles form, then flip and cook until golden brown on both sides.
- Serve hot with chutney or yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 130
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg