What kind of dal works best for these pancakes?

Any leftover vegan dal will work well for these pancakes. The recipe calls for 1 cup of leftover dal, which is then combined with flours and other ingredients.

Can I make these pancakes gluten-free?

Yes, this recipe is naturally gluten-free as it uses besan (chickpea flour) and rice flour, rather than wheat-based flours.

How do I achieve the right batter consistency?

Whisk the leftover dal, chickpea flour, rice flour, and chopped onions together until smooth. If the batter is too thick, gradually add water until it reaches a pourable pancake consistency.

What's the best way to cook these lentil pancakes?

Heat a pancake pan, pour a spoonful of batter, and spread it like a pancake. Drizzle oil around the edges and cook both sides for about 3-4 minutes each, or until golden brown.

What if my dal batter is too thick?

If your batter is too thick after mixing the dal with the flours and onions, gradually add water while whisking until it reaches a smooth pancake consistency, as described in step 4.

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Lentil Pancakes with Leftover Vegan Dal
[Vegan]

PL By: Priya Lakshminarayan

Author Bio

Priya Lakshminarayan is the owner of Cookilicious. She has been a vegetarian all her life... Read More

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A stack of golden-brown lentil pancakes made from leftover vegan dal, garnished with fresh herbs, on a rustic plate.

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Ingredients You Need for Lentil Pancakes with Leftover Vegan Dal [Vegan]

1 cup leftover dal
1 small onion finely chopped
1 cup besan/chickpea flour
3 tablespoons rice flour
Salt
Cooking oil

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How to Prepare Lentil Pancakes with Leftover Vegan Dal [Vegan]

In a mixing bowl, add leftover dal.
Add chickpea flour/besan and rice flour.
Add chopped onions.
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 it's 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 the 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 give the pancake a nice crunch. - Add water or buttermilk to the batter to dilute it, if it's too thick. - The batter can be prepared in advance and refrigerated for 3-4 days. - You can even freeze the batter.