Fluffy Bengali Lentil Pancakes Recipe

About this recipe

Fluffy Bengali Lentil Pancakes are a delightful breakfast treat, combining the earthy flavors of lentils with a medley of warm Indian spices. These golden, protein-packed pancakes are soft on the inside with a crispy exterior, making them a perfect start to your day. This vegetarian recipe balances nutrition and taste, featuring moong and masoor dal blended with aromatic spices and fresh herbs. Easy to pair with chutneys or yogurt, it’s an ideal dish for a united family to enjoy together. With just the right spice level, these savory pancakes are wholesome, satisfying, and sure to become a breakfast favorite.

Ingredients

• 1 kg Yellow Moong Dal
• 250 G Masur Dal
• 500 g Onion
• 50 g Asafoetida Powder
• loose Ginger
• 200 g Dahi
• 100G Oleo
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal and masoor dal thoroughly and soak them in water for 4-6 hours or overnight.
2. 2. Drain the water from the soaked lentils and blend them into a smooth batter, adding yogurt and a little water as needed to achieve a pancake batter consistency.
3. 3. Transfer the batter to a bowl and mix in the chopped green chilies, onion, coriander leaves, turmeric powder, cumin seeds, red chili powder, asafoetida, grated ginger, and salt.
4. 4. Heat a non-stick skillet or tawa over medium heat and lightly grease it with a few drops of vegetable oil.
5. 5. Pour a ladleful of the batter onto the skillet and spread it gently into a small pancake shape. Cook for 2-3 minutes until the edges turn golden brown.
6. 6. Flip the pancake and cook the other side for another 2-3 minutes until evenly cooked and crispy on the outside.
7. 7. Repeat the process with the remaining batter, greasing the skillet as needed.
8. 8. Serve the pancakes hot with chutney or a dollop of yogurt on the side.