Spelt Red Lentil Dosa-Style Pancakes with Crisp Edges

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

Ladle spreading pale lentil batter into a thin round in a nonstick skillet, edges turning golden

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.

Family table with a platter of stacked pancakes, bowls of tomato chutney and yogurt, and linen napkins

Prep Time 15 mins

Cook Time 25 mins

Rest Time 75 mins

Total Time 1 hr 55 mins

Cooking Method: Stovetop

Cuisine: Asian-Inspired

Courses: Dinner

Difficulty: Easy

Servings: 4

Estimated Cost: 0.70

Calories: 163

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), Dairy-free option available, Egg-free, High Fiber, High Protein, Nut-free, Vegetarian

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

200 g red split lentils (rinsed)
500 ml hot tap water (for soaking)
400 ml water (for blending)
100 g whole-grain spelt flour
100 ml water (to thin the batter, plus extra if needed)
2 tbsp plain yogurt ((30 g))
10 g fresh ginger ((2 cm piece); peeled and roughly chopped)
1 tsp cumin seeds
1/2 tsp ground turmeric
1 tsp fine sea salt
1 tbsp lemon juice

For cooking

2 tbsp sunflower oil ((30 ml); for brushing the pan)

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.

Keywords: spelt lentil dosa, dosa-style pancakes, red lentil pancakes, spelt flour pancakes, no-ferment dosa

Equipment

26 cm / 10-inch nonstick skillet
high-speed blender
2-liter mixing bowl
100 ml / scant 1/2-cup ladle
thin flexible spatula

Tips

Soak the lentils in hot tap water, not cold, so they soften fully within 60 minutes and blend without any grit.
Check the batter thickness before cooking. It should fall from a spoon in a thin ribbon, like pouring cream.
Test the pan with a few drops of water. Cook when they sizzle and skate for a second before disappearing.
Spread the batter with the base of the ladle in quick outward circles, working from the center toward the edge.
Serve each pancake straight from the pan for crisp edges, or stack them under a clean towel for softer, foldable ones.

Variations

Stir 60 g finely grated carrot or 40 g chopped spinach into the batter for color and extra fiber.
Add 1/2 tsp finely chopped green chili and 2 tbsp chopped cilantro to the blended batter for a sharper, fresher taste.
Swap the yogurt for unsweetened plant yogurt to make the pancakes vegan. The texture stays the same.

Storage and Reheating

Spelt lentil dosa-style pancakes keep in an airtight container in the fridge for 3 days. Put a square of parchment between each pancake so they don't stick. The uncooked batter keeps for 2 days in a covered jar, so you can prep the night before and cook in two sessions.

To reheat, warm a 26 cm / 10-inch nonstick skillet over medium heat. Cook each pancake for 45 to 60 seconds per side until hot. The edges stay soft rather than crisp, and the pancake stays pliable for folding.

To freeze, cool the pancakes fully, layer them with parchment, and seal them in a freezer bag for up to 1 month. Reheat straight from frozen for 1 to 2 minutes per side. Whisk stored batter and thin it with 1 to 2 tbsp water before cooking.

Serving Suggestions

Serve spelt lentil dosa-style pancakes with coconut chutney, tomato chutney, or plain yogurt with a squeeze of lime. The pancake tastes mild and nutty, so the dip can lead. The flavors stay clean.

For a fuller meal, fill each pancake with spiced potato or sautéed greens and fold it in half. A bowl of dal or a mild vegetable curry on the side makes it a dinner for 4.

For a casual gathering, set the pancakes, fillings, and dips on the table. Everyone builds their own while you keep cooking. The steps stay clear, and the pan stays busy.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-lentil-dosa-style-pancakes/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!