A healthy and delicious pancake recipe, which is perfect if you have left over dal at your house. Just blend it the next day and you are ready to go. Accompanied with coconut flakes and a thick garlic chutney this pancake dish gets prepared in less than 30 minutes.

What are Lentil and Coconut Pancakes?

Savoury pancakes have been a popular item since a very long time, as many people don't prefer eating sweet food for breakfast and savoury pancakes can also make a healthier alternative for the usual heavy dish. This protein packed powerhouse is perfectly suitable for the Indian palette. The blended dal paste is a perfect replacement for the excess refined flour therefore making it a healthier alternative.

How to make Lentil and Coconut Pancakes

1. Take over boiled toor dal and puree it into a fine paste. Add melted butter to the dal puree, with coconut milk, baking powder, salt, pepper and an egg. Whisk the mixture till it is smooth and creamy.  

2. To the smooth mixture, add refined flour and fold it in using a silicone spatula and set it aside. 

3. In a nonstick frypan, melt some ghee, saute mustard seeds into it with whole garlic cloves, curry leaves, tomato ketchup and coconut milk. Saute everything and season with salt and pepper.

4. Heat a nonstick dosa tawa and add a ladle full of the pancake batter onto it. Lightly spread it out and let it cook for 2-3 minutes. Once cooked, flip and cook on the other side as well.  

5. Once cooked, serve them hot, top them up with the prepared garlic chutney, desiccated coconut and fried curry leaves.  

Expert Tips

1. Make sure to blend the dal as finely as possible or the lumps would taste unpleasant.
2. Do not avoid the eggs or the pancake would not hold together.
3. The garlic chutney is a savoury addition to add some moisture to the pancake.

Lentil and Coconut Pancakes

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Category

Breakfast 

Servings

2-3

Prep Time

10 minutes

Cook Time

15 minutes

Calories

160

Ingredients

• Over boiled toor dal: 2 cups
• Melted butter: ¼ cup
• Coconut milk: 200 ml
• Baking powder: 1 tsp
• Salt: to taste 
• Pepper: to taste 
• Egg: 1 
• Refined flour: 1 cup
• Ghee: 1 tsp
• Mustard seeds: 1 tsp
• Garlic cloves: 7-8
• Curry leaves: 
• Tomato ketchup: 1 tsp
• Coconut: 

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Directions

1. Take over boiled toor dal and puree it into a fine paste. Add melted butter to the dal puree, with coconut milk, baking powder, salt, pepper and an egg. Whisk the mixture till it is smooth and creamy.

2. To the smooth mixture, add refined flour and fold it in using a silicone spatula and set it aside.
3. In a nonstick frypan, melt some ghee, saute mustard seeds into it with whole garlic cloves, curry leaves, tomato ketchup and coconut milk. Saute everything and season with salt and pepper.
4. Heat a nonstick dosa tawa and add a ladle full of the pancake batter onto it. Lightly spread it out and let it cook for 2-3 minutes. Once cooked, flip and cook on the other side as well.
5. Once cooked, serve them hot, top them up with the prepared garlic chutney, desiccated coconut and fried curry leaves.

Recipe Video

Recipe Note

Alternative to the garlic chutney you can also replace it with another savoury sauce that can go with dal, like a coriander and mint chutney.