Spelt lentil dosa-style pancakes are thin, savory crepes made from soaked red lentils and whole-grain spelt flour. The batter needs no fermenting. You can go from dry lentils to a stack of pancakes in under two hours.
The edges turn crisp in the pan. The center stays soft and slightly chewy, with a mild nutty taste from the spelt. The pancake holds a filling without falling apart.
The batter keeps for 2 days in the fridge. You can blend it once and cook in two sessions. Total time is 115 minutes, with about 40 minutes of active work.
Keep the pan at medium heat. If it runs too hot, the batter sets before you can spread it. The pancake then comes out lumpy, with holes.
Why You’ll Love This Recipe
- Batter needs no fermenting, just a one-hour soak and short rest
- Crisp edges and a soft center, with 17 g protein per serving
- Batter keeps 2 days in the fridge for easy cooking later
- Pantry ingredients keep the cost near 70 cents per serving
Ingredient Notes
- red split lentils: Use red split lentils, not whole green or brown. They soften in an hour and blend smooth. Whole lentils leave the batter gritty.
- whole-grain spelt flour: It gives a nutty taste and a pliable pancake. White spelt flour works for a paler, softer result. All-purpose flour can replace it at the same weight.
- plain yogurt: It adds a mild tang to the batter. For a dairy-free version, use unsweetened plant yogurt in the same amount.
- sunflower oil: A neutral oil handles medium heat without smoking. Skip extra virgin olive oil, which turns bitter and strong in a hot pan.
Spelt Red Lentil Dosa-Style Pancakes with Crisp Edges
Description
A whisked batter of red lentils and whole-grain spelt spreads thin in a nonstick skillet. It sets into soft pancakes with crisp edges and a mild cumin and ginger taste.
Ingredients
For the batter
For cooking
Instructions
- Rinse the lentils in a sieve until the water runs mostly clear. Put them in a bowl, cover with 500 ml hot tap water, and soak for 60 minutes, until a lentil breaks easily between two fingers.
- Drain the lentils and tip them into a blender with 400 ml water, the ginger, cumin seeds, turmeric, salt, and lemon juice. Blend for 1 to 2 minutes until completely smooth.
- Pour the puree into a 2-liter bowl. Whisk in the spelt flour, yogurt, and 100 ml water until no lumps remain. Rest the batter for 15 minutes. It should fall from a spoon in a thin ribbon, like pouring cream. If it feels thick, whisk in more water, 1 tbsp at a time.
- Heat a 26 cm / 10-inch nonstick skillet over medium heat for 2 minutes. Flick a few drops of water onto the surface. They should sizzle and skate for a second before disappearing. Brush the pan lightly with oil.
- Whisk the batter, then pour 100 ml into the center of the pan. Use the base of the ladle to spread it in quick outward circles into a round about 20 cm / 8 inches wide. If the batter sets before you can spread it, lift the pan off the heat for 20 seconds and lower the heat slightly.
- Drizzle 1/2 tsp oil around the edge of the pancake. Cook for 2 to 3 minutes, until the surface looks matte and dry, the edges lift, and the underside is golden. Flip and cook for 30 seconds.
- Slide the pancake onto a plate. Repeat with the remaining batter, whisking it each time and brushing the pan with oil, until you have about 8 pancakes. Serve right away for crisp edges, or stack under a clean towel for soft, foldable ones.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 163kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Cholesterol 1mg1%
- Sodium 580mg25%
- Potassium 440mg13%
- Total Carbohydrate 48g16%
- Dietary Fiber 8g32%
- Sugars 2g
- Protein 17g34%
- Vitamin A 15 IU
- Vitamin C 1 mg
- Calcium 35 mg
- Iron 5 mg
- Vitamin E 3 mg
- Vitamin K 2 mcg
- Thiamin 0.5 mg
- Riboflavin 0.15 mg
- Niacin 3 mg
- Vitamin B6 0.3 mg
- Folate 240 mcg
- Phosphorus 240 mg
- Magnesium 58 mg
- Zinc 2.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rinse the lentils until the water runs mostly clear before soaking.
- Whisk the rested batter before each pancake, since the flour settles quickly.
- Treat the first pancake as a test and adjust the heat or batter thickness.
- Brush the pan lightly with oil between pancakes so each one releases cleanly.
