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Crisp savory Pancakes with Lentils, Brown Rice and Veggies
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5 from 5 votes

Savory Indian Pancakes with Lentils, Brown Rice and Cabbage | Sanna Polo

A savory and healthy pancake with lentils, brown rice and cabbage from India's Konkan region
Prep Time10 minutes
Cook Time20 minutes
Soaking time for rice2 hours
Total Time2 hours 30 minutes
Course: Main
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 164kcal


  • 1 cup brown rice
  • ½ cup chana dal (Bengal gram dal)
  • ½ cup tuvar dal (toor dal, split pigeon peas)
  • 2 dry red chillies
  • 1 teaspoon tamarind paste (if using tamarind pods soak a ½-inch ball in ½ cup of warm water for 20 minutes, then squeeze the solids with your hands to extract the pulp. Discard the solids.)
  • ¼ cup shredded unsweetened coconut (you can substitute with ½ cup coconut milk)
  • 3 cups cabbage (shredded)
  • Salt to taste

Serve with


  • Soak the rice and dals together for two hours. Drain.
  • Place all the ingredients except cabbage in a blender. Add enough water to make a pancake-like batter and blitz until you have a slightly coarse but even batter. The slight coarseness will give you crispier pancakes.
  • Remove the batter to a bowl and mix in the cabbage.
  • Let the batter stand about 10 minutes, then mix well.
  • On a heated griddle sprayed with some oil, spread about ⅓ cup of the batter into an approximately five-inch pancake.
  • Cook until the top starts to dry and the underside is golden brown. Flip and cook the other side until golden spots appear.
  • Serve hot with chutney. I love this with some tomato chutney.


Calories: 164kcal | Carbohydrates: 28g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 117mg | Fiber: 8g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 1mg