By Akshara
August 6, 2026
Red lentils or masoor dal serve as an excellent base for a high protein breakfast alternative. This batter skips the traditional fermentation process and requires only a short soaking period. Blending the soaked lentils with ginger and chillies creates a smooth pouring consistency. These savoury crepes cook quickly on a hot griddle and pair well with fresh coconut chutney.
1 cup masoor dal (red lentils) 1 inch piece of ginger, peeled 2 green chillies 1/2 teaspoon cumin seeds Salt to taste Water for blending Oil or ghee for cooking
Wash the masoor dal thoroughly and soak it in water for two hours until soft.
Drain the water and transfer the dal to a blender along with the ginger, green chillies, cumin seeds, and salt.
Blend the ingredients into a smooth batter, adding just enough water to reach a thin pouring consistency.
Pour a ladle of batter onto a hot greased griddle, spread it into a thin circle, and cook with a little oil until crisp and golden on both sides.