Chana Dal Pola Recipe – Easy Lentil Pancake with Cashews & Cardamom

Last Updated on 1 month by Neha Deshmukh

Chana Dal Pola Recipe – Easy Lentil Pancake with Cashews & Cardamom

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – Chana Dal Pola. It’s a wonderfully comforting lentil pancake, subtly sweet, and packed with the lovely aroma of cardamom. Honestly, it’s the kind of treat that just feels like home, especially with a warm cup of chai. I first made this for a friend during Ramadan, and it was a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Chana Dal Pola is more than just a delicious snack; it’s a little slice of Indian comfort food. It’s surprisingly easy to make, even if you’re new to lentil-based recipes. The texture is beautifully soft and slightly spongy, thanks to the clever use of milk powder. Plus, the crunchy cashews and sweet raisins add a delightful contrast. It’s perfect for breakfast, an afternoon tea treat, or even a light dessert.

Ingredients

Here’s what you’ll need to whip up this delightful Chana Dal Pola:

• ¼ cup chana dal (chickpea lentil) – about 75g
• 4 large eggs
• 1 tbsp milk powder – about 7g
• 2 tbsp sugar – about 20g
• A pinch of salt
• A pinch of cardamom powder
• 1 tbsp ghee – about 15ml
• 10 cashew nuts (crushed)
• 10-15 raisins

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Chana Dal: This lentil is a staple in Indian cooking, especially in Gujarat and Maharashtra. It’s packed with protein and fiber, making it a really nourishing choice. You can find it at most Indian grocery stores, or online.
• Milk Powder: Don’t skip this! It adds a wonderful softness and helps bind the pola together. It’s a trick my grandmother always used.
• Ghee vs. Oil: Traditionally, ghee (clarified butter) is used for its rich flavor. But if you prefer, you can use a neutral oil like sunflower or vegetable oil. Ghee just adds that extra special touch, in my opinion.
• Cardamom: I love using green cardamom powder for its fragrant aroma. You can also lightly crush a few green cardamom pods and add them directly to the batter for a more intense flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the chana dal in water for 2-3 hours, or even overnight. This softens the lentils and makes them easier to blend.
2. Once softened, drain the chana dal and pressure cook it until it’s beautifully tender. About 3-4 whistles should do the trick! Then, drain it completely – we don’t want a soggy pola.
3. Now for the magic! In a blender, combine the cooked chana dal, eggs, milk powder, sugar, salt, and cardamom powder. Blend until you have a super smooth batter. No lumps allowed!
4. Heat the ghee in a deep, non-stick pan over medium-low heat. Add the crushed cashews and raisins and lightly fry them until they turn golden brown. This adds a lovely nutty sweetness.
5. Pour the batter into the pan, over the fried nuts and raisins, spreading it evenly.
6. Now, the patience part! Cook on low heat for about 15-20 minutes, or until the top sets and loses its stickiness. You’ll know it’s ready when the edges start to lift slightly.
7. Carefully flip the pola onto a plate. Then, gently slide it back into the pan to cook the other side for another 2-3 minutes.
8. Slice and serve warm! It’s absolutely divine with a cup of chai, or as part of an Iftar spread.

Expert Tips

A few little things to keep in mind for pola perfection:

• Batter Consistency: The batter should be smooth and pourable, like a thick pancake batter. If it’s too thick, add a splash of milk.
• Preventing Sticking: Make sure your pan is well-greased with ghee. A non-stick pan is your best friend here!
• Is it Cooked Through?: A good test is to gently press the center of the pola. If it springs back, it’s ready. You can also insert a toothpick – it should come out clean.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk powder and an egg replacer (like flaxseed meal mixed with water) to make this recipe vegan-friendly.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level: Add a tiny pinch of nutmeg or saffron to the batter for a warmer, more complex flavor. My friend, Priya, loves adding a pinch of saffron – it gives it a beautiful golden hue.
• Ramadan/Iftar Adaptation: Serve with dates and a cooling glass of Rooh Afza (rose-flavored syrup) for a traditional Iftar treat.

Serving Suggestions

Chana Dal Pola is incredibly versatile!

• Enjoy it warm as a breakfast treat.
• It’s a lovely afternoon snack with a cup of chai.
• Serve it as part of a festive spread during Diwali or Eid.
• It’s also a comforting and satisfying Iftar snack.

Storage Instructions

Leftover Chana Dal Pola can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

• Can I make the batter ahead of time? Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to add a splash of milk to thin it out before cooking.
• How do I prevent the Pola from burning? Keep the heat on low and cook it slowly. Patience is key!
• What is the best way to crush the cashews? You can use a mortar and pestle, or simply place them in a zip-lock bag and gently crush them with a rolling pin.
• Can I use a different type of lentil? While chana dal is traditional, you could experiment with moong dal (yellow split lentils), but the texture will be slightly different.
• Is this a good make-ahead breakfast option? Absolutely! You can make the batter the night before and cook the pola fresh in the morning.

Enjoy making this delicious Chana Dal Pola! I hope it brings a little bit of joy to your kitchen. Let me know how it turns out in the comments below!