These Lentil pancakes are a power packed nutritious recipe using leftover Dal. They are vegan, gluten-free, low in fat, high in protein, super easy to make in just 10 minutes!
Whisk it all together to make a smooth pancake consistency batter. Add water if the batter is too thick.
Heat a pancake pan and once its hot, pour a spoonful of batter. Spread it like a pancake and drizzle oil around it. Cook both sides for about 3-4 minutes or until golden.
Notes
Taste and add salt as required because the leftover dal will also have salt in it.
Since the Indian Dal is fully flavored with required spices, we don't need many ingredients in this recipe.
This batter does not require any fermentation and the crepes can be prepared immediately.
Rice flour helps make the pancakes crispy.
Chopped onions gives the pancake a nice crunch.
Add water or buttermilk to the batter to dilute it, if its too thick.
The batter can be prepared in advance and refrigerated for 3-4 days.