Masala potatoes on red lentil pancakes

Masala potatoes on red lentil pancakes

masala potatoes red lentil pancakes macro

This is my favourite version of the Indian-inspired red lentil pancakes that I tend to gravitate towards in the cold winter months. Not only is this dish super colourful, which I find very mood boosting, it’s also comforting, filling, nutritious and exciting to eat – full of contrasting flavours and textures that play off each other in your mouth. On top of that it’s easy to make and absolutely perfect for bulk meal prep.

I tend to make the pancake batter and cook the potatoes at the beginning of the week and store them both in the fridge with a view to having them for lunch on a busy workday. These make a fantastic meal regardless of the time of the day – I could happily have them for breakfast, lunch or dinner. Thanks to a combination of red lentils and potatoes, this dish is really filling and satisfying, packed with plant-protein that will stave off hunger for hours.

They are really easy to make and while the recipe is simple, it can be simplified even further to suit your needs:

*POTATOES: This dish is great for using up leftover potatoes. You could also use sweet potatoes too if you prefer, but if you do make sure you steer clear of sweet chutneys (like the mango one would probably be too sweet) and pair them up with something sour instead. If you are cooking potatoes for this dish, allow them to cool off before frying them in spices.

*RED SPLIT LENTILS: Make sure to rinse them really well (in several changes of water) and soak overnight before blending into a pancake batter. Soaking will soften the lentils allowing the pancakes to cook quicker and will help your body digest them too. You can make these really simply, with just salt and not much else, or you could flavour the batter with dry spices and aromatics if you prefer.

*TOPPINGS: Having some sort of wet element, like vegan yoghurt or homemade cashew cream is essential in this dish. It provides a much needed sauciness to the filling and a nice cooling effect against spicy chutney, which gives these simple midweek pancakes exciting pops of intense flavour and a bit of a kick.

Create smooth pancake batter by blending drained lentils with other ingredients and plenty of water.

masala potatoes red lentil pancakes making

Transfer the mixture to a mixing bowl and ladle the batter onto a hot and well-greased non-stick pan, spreading the batter thinly with the back of the spoon. Cook each pancake for about 3 minutes on each side.

masala potatoes red lentil pancakes batter

masala potatoes red lentil pancakes fried

Fry cooked, cold potatoes in a little oil and some spices. Season well.

masala potatoes red lentil pancakes potatoes

Serve warm pancakes filled with masala potatoes, tangy cashew cream, sharp and spicy chutney and lots of fresh coriander.

masala potatoes red lentil pancakes lunch

30 min
30 min
30 min
30 min

  • 650 g / 23 oz raw potatoes (or 500 g / 17½ oz cooked)
  • 15-30 ml / 1-2 tbsp frying oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • salt, to season
  • 8 dry (or fresh) curry leaves
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • thick vegan yoghurt / sour cream, shop-bought or see below
  • shop bought chutney
  • small bunch of coriander / cilantro, chopped


  • 165 g / 1 cup red split lentils*, soaked overnight
  • scant 1 tsp salt
  • ½ tsp baking powder*
  • 1½ tbsp chickpea (besan) flour*
  • OPTIONAL: 1 tsp each cumin, turmeric, coriander and ½ tsp ground chilli powder
  • OPTIONAL: garlic clove + thick slice of ginger
  • vegetable oil, for frying


  • 70 g / ½ cup raw cashews, soaked for 20 minutes in boiling water
  • ½ lime, zest and juice (about 2 tbsp)
  • salt and pepper, to taste


  1. You can use yesterday’s cooked potatoes for this. Otherwise, peel your potatoes, cut into 1.5 cm / 0.5″ dice and boil in salted water until cooked but holding their shape (about 8 minutes for the starchy Maris Piper variety). Drain and allow them to cool off completely (overnight is ideal).
  2. Heat up a pan – I used a cast iron skillet – on a low-medium heat. Once hot add the oil and mustards seeds. Allow mustard seeds to crackle, then add cumin seeds, curry leaves and a generous pinch of salt to the oil. Fry for a few seconds before adding cubed potatoes.
  3. Fry the potatoes until uniformly browned, giving them a good stir from time to time.
  4. Dust finished potatoes with turmeric, garam masala and more salt if needed. Stir well to coat for a few seconds and switch the heat off so that the spices don’t burn.


  1. Drain and rinse soaked lentils.
  2. Place drained lentils in a blender together with the rest of the ingredients (apart from oil) and approximately 300 ml / 1¼ cups of water – you may need a little less water if not using garlic or ginger. Process until smooth, the batter should be pourable but a little thicker than a crepe batter. You may need to add a touch more water if it’s too thick.
  3. Heat up a tried and tested (that’s important) non-stick pan on a low-medium heat, brush it with a bit (I found ½ tsp to be enough on my ceramic pancake pan) of oil using a silicone brush.
  4. Pour ¼ cup of the mixture onto the hot pan and use the back of the spoon to spread the mixture out in a circular fashion. Cook each pancake for about 3 minutes on one side and then flip. Cook for 2-3 minutes on the other side. If you like your pancakes crispy, spread the batter thinly and cook the pancake for a little longer.
  5. Keep the cooked pancakes in a stack in a warm oven while making the rest.
  6. Fill with masala potatoes, dollops of vegan cream / yoghurt, favourite chutney and heaps of fresh coriander / cilantro.


  1. Place drained cashews, lime zest and juice, salt and pepper and about 45 ml / 3 tbsp water in a small blender (I use a Ninja blender for this).
  2. Blend until smooth. If using a standard blender you may need to make a double quantity.


*RED LENTILS: Make sure to rinse them really well, in several changes of water – until the water runs almost clear. Only then soak.

*BAKING POWDER: It’s not absolutely necessary, but I recommend adding especially you prefer your pancakes a little thicker.

*CHICKPEA FLOUR: It’s not absolutely necessary, but it makes pancakes a little easier to manage. Rice flour would be a good replacement.

FREEZING INSTRUCTIONS: The pancake batter can be frozen – if you intend to freeze it, skip the baking powder and add it just before making the pancakes.

2 g
3 g
0 g
10 g
36 g
*per pancake, without chutney or yoghurt
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9 reviews, 9 comments
This was delicious! Will definitely make it again. Pancakes were great and the potatoes with cashew yogurt & chutney made the dish complete. Yum! I just recently found your blog and look forward to trying more recipes.
    Thanks so much, Connie! I am delighted to hear that you enjoyed these and I hope you'll find other recipes that are to your liking too. x Ania
Ellen Allard:
This is one of my most favorite recipes! The flavor just jumps off the plate into your mouth. And the leftover lentil pancakes are great for making chips.
    Thank you so much Ellen! I am delighted to hear that you enjoy these pancakes so much and thank you for taking the time to review - I really appreciate it. Ania
These are out of this world. when I travelled to India the masala dosa was my favourite dish, and this has that amazing masala flavour I love. all the elements work beautifully together. once again an amazing meal so thank-you.
    Thank you, Melissa! I am so happy to hear that these have hit the spot and brought back happy memories of your travels. Thank you for taking the time to review, it really helps me out. x Ania
Perfect recipe! I was worried the pancakes would be hard to flip and that I'd make a big mess of them but they work SO well and are so easy to do. (I use a cast iron crepe pan with a very flat surface and low sides). I've been making this recipe almost weekly since I tried it. When I'm entertaining or just want an easier dinner-prep, I make the pancakes earlier in the day and they hold up well. I add both onion and spinach to the potatoes for flavor and a healthy dose of greens.
    Thanks so much, Cindy! I am delighted to hear that these have been such a success in your house. And yes, jazzing up the potatoes sounds great, I'm a fan! x Ania
Just made this, it was fab! I threw some leftover flax egg I had in the fridge into the batter which didn't seem to do any harm (cut back a bit on water and chickpea flour to compensate), and used some coconut cream with lime instead of yogurt for topping, and our best home made tomato chutney.
From these quantities I got six pancakes in a 20 cm pan, they were quite thick and substantial, I think I could have gone got more if I'd gone a bit thinner with the batter but I was nervous they'd break up. I'd quite like to make small ones in the little blini pan next time but they do take a long time to cook compared to normal pancakes.
Anyway, they were delicious, and the masala potatoes were too, and very easy. Spinach in with those sounds a good idea. I didn't put anything into the pancake mix except salt and a little black pepper, and it was just as well, as my husband was eyeing up second helpings and asked if he could have a small one for dessert. We had them with local Brittany buckwheat honey - which we have no objection to eating as we're not strict vegans, but I'm sure maple syrup or other vegan options would be great too - and the rest of the coconut lime cream and they were just as good sweet as savoury!
I've not been following your blog very long and find it a great discovery and very inspiring, thank you!
    Aw, thank you so much for your kind words, Lucy! I am delighted to hear that both you and your husband enjoyed these so much. They are really popular in my household too (we love them especially after running in the cold, so comforting and filling). So glad that you are enjoying my recipes overall and I really appreciate you taking the time to review, thank you. x Ania
This was delicious! The cashew cream went really well with it and with chutney & cilantro it was so good! I had to stop myself from eating way too much. Awesome recipe! Thank you! it took more than half an hour to cook all the pancakes, one by one, though. I think I got at least 10 of the 1/4 cup pancakes!
    I'm so glad to hear that you enjoyed this meal so much, Julia! Thank you! Interesting on the number of pancakes - I am making this for lunch tomorrow so will double check how many pancakes I get and amend the recipe if needed. Thank you for taking the time to review, I really appreciate it. x Ania
Elyse S:
So yummy! I’m glad I took the time to precook and cool the potatoes; the crispy bits were just extra deliciousness. Added spinach with garbanzo beans on the side with the same spices but it would have been a complete meal without it. The pancakes were easy and delicious!
    I'm so happy you enjoyed these, Elyse! I agree, using cold potatoes gives the best results! Thank you for taking the time to review, this really means a lot! x Ania
This is an incredible and super tasty meal! The lentil pancakes are flavorful and easy to make. Delicious with the potatoes and all the fixings. A must try! Wholesome, filling and flavorful meal. You will be transformed. Such a tasty recipe! Thank you, Ania!
    Thank you so much, Lana! I am really happy to hear that you enjoyed this dish. And I really appreciate you taking the time to share this review, it helps this recipe to be found by more people. x Ania
This is a wonderfully satisfying and delicious dish. The pancakes have an incredible flavour and I can see them becoming a staple in our household. What I also like is that it is such a cheap and filling meal yet really nourishing esp if you can toss in a bit of spinach to wilt with the potatoes. A great hit! Totally love Your recipes. Thank you.
    Thanks Judith, I am happy to hear that you enjoyed this meal and plan to make again. x Ania
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