Urad Dal Pancake
Breakfast • India
How to Make Urad Dal Pancake (Traditional & Healthy Version)
Urad Dal Pancake, also known as 'Urad Dal Chilla' or 'Adai', is a savory, protein-rich breakfast staple cherished across India. This wholesome dish hails from the kitchens of South and North India, where urad dal (split black gram) is a dietary cornerstone, especially during festivals and auspicious occasions. The pancake is known for its satisfying texture, golden crispness, and subtle earthy flavor, making it a delightful and nourishing start to your day. Traditionally made on a tawa (griddle), Urad Dal Pancakes are a healthy twist on classic Indian breakfasts, often enjoyed with coconut chutney, green chutney, or a dollop of homemade dahi (curd). Packed with natural plant protein, these pancakes are an excellent choice for those seeking a healthy and filling meal. The use of minimal oil and fresh vegetables ensures a light yet hearty dish that fits easily into a calorie-conscious diet. Perfect for busy mornings, family breakfasts, or as a nourishing post-workout snack, Urad Dal Pancakes bring together taste, tradition, and nutrition in every bite. With regional variations across Tamil Nadu, Andhra Pradesh, and Punjab, this versatile recipe can be customized with local spices and vegetables, connecting it to festive celebrations and everyday meals alike.
Ingredients(for 2 medium-sized pancakes (approx. 120g each))
- 1/2 cup Urad dal (split black gram) (soaked for 4-6 hours)
- 2 tbsp Rice flour (chawal ka atta) (for crispiness)
- 1 small, finely chopped Onion (pyaaz)
- 1, finely chopped Green chilli (hari mirch) - optional
- 1/2 inch, grated Ginger (adrak)
- 1 small, grated Carrot (gajar) - optional
- 2 tbsp, finely chopped Coriander leaves (hara dhania)
- to taste Salt (namak)
- 1/2 tsp Cumin seeds (jeera)
- 2 tsp Oil (for shallow frying)
Instructions
- 1
Drain the soaked urad dal and blend it with a little water to form a smooth, thick batter.
5 minutes
Add water gradually to achieve a consistency similar to dosa batter; do not make it too runny.
- 2
Transfer the batter to a mixing bowl. Add rice flour, finely chopped onion, green chilli, ginger, grated carrot, coriander leaves, salt, and cumin seeds.
5 minutes
Mix well to incorporate air for fluffier pancakes.
- 3
Heat a non-stick tawa or griddle on medium flame. Lightly grease with a few drops of oil.
2 minutes
Ensure the tawa is hot before pouring the batter for even cooking.
- 4
Pour a ladleful of batter onto the tawa and spread gently into a circle (about 5 inches in diameter).
1 minute
Do not spread too thin to maintain softness inside.
Why This Dish is Healthy
This Urad Dal Pancake recipe is a heart-healthy meal option due to its high protein and fiber content, which help in keeping you full and curb hunger pangs. The combination of whole urad dal and fresh vegetables ensures a nutrient-dense breakfast that supports weight management and digestive health. Using minimal oil and no refined flour keeps it light on calories, making it ideal for calorie tracking and a balanced Indian diet.
Urad Dal Pancakes are packed with plant-based protein, dietary fiber, and complex carbohydrates, supporting sustained energy release. Urad dal is rich in iron, calcium, magnesium, and B vitamins, which are essential for energy metabolism and bone health. The addition of vegetables boosts the vitamin, mineral, and antioxidant content, while minimal use of oil helps keep fat levels low. This recipe is naturally gluten-free if you use gluten-free rice flour and is suitable for vegetarian diets.
Pro Tips
- 💡Tip 1: Soak urad dal overnight for a lighter, more digestible batter.
- 💡Tip 2: Add a pinch of hing (asafoetida) for enhanced flavor and digestion.
- 💡Tip 3: Spread the batter gently for thick, soft pancakes or thinner for extra crispiness.
Storage & Serving
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving. Batter can be kept refrigerated for up to 24 hours.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
