Sides and Snacks

Pink Lentil pancake (Masoor dal uthappam)

VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE

Call it uthappam, pesarattu, chilla, or pancake – what’s in a name! 

Here is a super easy hearty Indian ‘pancake’. Depending on which part of India you come from, pancakes can be addressed with a variety of names. Some of the ones that I am familiar with are uthappam, pesarattu, chilla, etc. 

This pancake is made with Pink lentils or masoor dal. These are the most commonly found lentil in America. 

All it takes is 30 minutes of soaking the lentils with ginger and jalapeño. Toss a couple of slices of lemon if you have it or add lemon juice later. That’s it. Grind the soaked lentils to a fine paste. Season with salt. Add mix-ins of your choice or keep it plain. I added finely chopped onions and cilantro. Let the batter sit for 5 minutes. Done! 

Make the pancakes as thin as you like with a little bit of sesame oil. These pancakes can be an easy breakfast or dinner option. I served it with simple roasted carrots and peanut chutney. Another extremely easy yet delicious recipe. 

Pink lentils pancakes (Masoor dal uthappam)

Here is a super easy and hearty Indian ‘pancake’. This pancake is made with Pink lentils or masoor dal. All it takes is 30 minutes of soaking the lentils with ginger and jalapeño. GRIND. Add MIX-INs. Make your pancakes. DONE!
Prep Time30 mins
Cook Time10 mins
Course: Snack
Cuisine: Indian
Servings: 15

Equipment

  • Cast Iron Flat griddle
  • Blender

Ingredients

  • 2 cups Pink lentils (Masoor dal)
  • 1 Jalapeno
  • 1 inch Ginger
  • 1 inch Lemon pieces

Mix-ins –

  • 1/2 cup Onion finely-chopped
  • 2 tbsps cilantro leaves finely-chopped
  • Salt

Instructions

  • Soak the pancake ingredients with 2 cups of water and let it soak for 30 minutes
  • Grind the mixture to a smooth paste using as much water as needed
  • Add the mix-ins and let it sit for 5 mins
  • Now on a hot cast iron griddle, make small pancakes, drizzle sesame oil
  • Cook on both sides, until crispy on the edges
  • Serve with Roasted Carrot and Peanut chutney 

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