Leftover Dal Recipe – Easy Indian Dal Pancakes with Besan & Rice Flour

Last Updated on 4 months by Neha Deshmukh

Leftover Dal Recipe – Easy Indian Dal Pancakes with Besan & Rice Flour

Hey everyone! Ever find yourself with a little bit of leftover dal in the fridge and not quite sure what to do with it? I totally get it. I hate wasting food, and this recipe is my go-to for turning that leftover goodness into something completely new and delicious – crispy, golden dal pancakes! They’re so easy to make, perfect for a quick breakfast, snack, or even a light dinner. Trust me, you’ll love them.

Why You’ll Love This Recipe

These dal pancakes are seriously a lifesaver. They’re quick – ready in under 10 minutes! – and require minimal ingredients. Plus, they’re a fantastic way to reduce food waste. But beyond that, they’re just so tasty. The combination of the flavorful dal, the nutty chickpea flour, and the satisfying crispiness is simply irresistible.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful pancakes:

• 1 cup leftover dal (any kind works!)
• 1 small onion, finely chopped
• 1 cup besan/chickpea flour (about 120g)
• 3 tablespoons rice flour (about 30g)
• Salt to taste
• Cooking oil, as needed

Ingredient Notes

Let’s talk ingredients for a sec! Using leftover dal is the whole point here – it’s a brilliant way to use up what you have and create something new. I usually use leftover toor dal or masoor dal, but honestly, any dal will work beautifully.

Besan (chickpea flour) isn’t just a filler; it adds a lovely nutty flavor and a good dose of protein. It’s a staple in Indian cooking for a reason!

And finally, rice flour is the secret to that amazing crispiness. Don’t skip it! It gives the pancakes a wonderful texture that’s just… chef’s kiss. You can find it easily in most Indian grocery stores or online.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. In a mixing bowl, combine the leftover dal, chickpea flour, rice flour, and chopped onion.
2. Whisk everything together until you have a smooth batter. If it seems too thick, add a little water, a tablespoon at a time, until you reach a consistency that’s pourable but not too runny. Think pancake batter!
3. Heat a pancake pan or flat griddle over medium heat. Drizzle a little cooking oil around the pan.
4. Pour a spoonful of batter onto the hot pan and gently spread it into a circle. Don’t make them too thick – about ¼ inch is perfect.
5. Drizzle a little more oil around the edges of the pancake. This helps it get extra crispy.
6. Cook for 3-4 minutes per side, or until golden brown and beautifully crisp. Flip carefully!
7. Repeat with the remaining batter.

Expert Tips

• Don’t overcrowd the pan. Cook the pancakes in batches to ensure they get evenly browned and crispy.
• Heat is key! Make sure your pan is hot enough before adding the batter. Otherwise, the pancakes might stick.
• Adjust the salt. Taste the batter before cooking and add more salt if needed. Dal can vary in saltiness.

Variations

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

• Gluten-Free Adaptation: This recipe is naturally gluten-free, as long as your besan is certified gluten-free!
• Spice Level Adjustment: My friend Priya loves to add a finely chopped green chili or a pinch of red chili powder to the batter for a little kick. Feel free to experiment!
• Regional Variations: My grandmother used to make these with chana dal (split chickpeas) – it gave them a slightly different, but equally delicious, flavor.
• Vegan Option: Just make sure you’re using a plant-based cooking oil!

Serving Suggestions

These dal pancakes are fantastic on their own, but they’re even better with a side of something cool and refreshing. I love serving them with:

• Chutney: Mint-coriander chutney, tamarind chutney, or even a simple tomato chutney are all amazing choices.
• Yogurt: A dollop of plain yogurt adds a lovely tanginess.
• Pickle: A spicy Indian pickle is always a good idea!

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or toaster oven to restore some of the crispiness. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

Can I use any type of leftover dal for this recipe?
Absolutely! Any dal will work – toor dal, masoor dal, chana dal, even a mix!

How can I make the pancakes crispier?
The rice flour is key, but also make sure your pan is hot enough and you’re using enough oil. Don’t flip them too early!

Can I make the batter ahead of time?
Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before cooking.

What chutneys or accompaniments pair well with these dal pancakes?
So many! Mint-coriander chutney, tamarind chutney, yogurt, and Indian pickles are all great options.

Is this recipe suitable for kids?
Definitely! My little nephew loves these. You can adjust the spice level to suit their taste.