Gluten-Free Masoor Dal Cutlet Recipe (2024)

Published: Sep 29, 2015 | Modified: Apr 5, 2020 by Hina Gujral

Jump to Recipe Print Recipe

Gluten-Free Masoor Dal Cutlet Recipe is a satiating party appetizer or teatime snack with a crisp exterior and soft kebab like texture underneath. At times, when you want to let go of the calorie count meter and indulge in a sinful food experience, then these cutlet fits well into the picture.

Gluten-Free Masoor Dal Cutlet Recipe (1)

The term cutlet defines a flat croquette of minced meat, nuts, or pulses, typically covered in breadcrumbs and shaped like a veal chop.

There are no second thoughts about the cutlet being not deep-fried. The crunchy outer layer is the disguise for the mouth-melting layer inside. And needless to say, the gluten-freemasoor dal cutlet is always accompanied by a delectable relish to compliment the flavors.

There is undoubted snack food comfort in dunking hot cutlet in spicy green chutney. On certain evenings a bowl full of cutlet paired with a refreshing dip and a glass of chilled beer is all you need to compensate for a mundane day.

Have you tried ourChicken Cheese Balls Recipe? They are pretty amazing too!

Gluten-Free Masoor Dal Cutlet Recipe (2)

Masoor Dal Cutlet is prepared with pink lentils, hence making it a fantastic gluten-free appetizer choice. These Masor Dal Cutlets become our in-house special party appetizer. The bold coriander and mint chutney is the perfect choice of accompaniment for these gluten-free dal cutlets.

On one of the occasions, I served these Dal Cutlets heaped with tomato salsa and green chutney. The combination was a delightful symphony of flavors and also a fuss-free finger food.

The trick to storing Masoor Dal Cutlet for more than a day is not to fry it, simply shape the cutlet and store in an airtight container in the fridge. For a pre-planned jamboree ate home or potluck dinner parties, a large batch of Masor Dal Cutlet prepared well in advance, always comes handy.

Gluten-Free Masoor Dal Cutlet Recipe (3)

More Cutlet Recipes For You:

Corn Paneer Cutlet

Mixed Vegetable Cutlet

Cheese Sooji Cutlet

For more such fun recipes in your lifesubscribe to ourweekly newsletteror follow us onInstagram,Youtubefor all the daily updates.

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.

Gluten Free Masoor Dal Cutlet Recipe

Gluten Free Masoor Dal Cutlet Recipe is a satiating party appetizer or teatime snack with a crisp exterior and soft kebab like texture underneath. Learn how to make vegetarian masoor dal cutlet in few simple steps.

4.56 from 9 votes

Print Pin Rate

Course: Appetizer

Cuisine: Indian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 1 hour hour

Total Time: 40 minutes minutes

Servings: 20 Cutlet

Calories: 52kcal

Author: Hina Gujral

Ingredients

▢ 1 Cup masoor dal
▢ 2 medium size onion fine chopped
▢ ¼ Cup coriander fine chopped
▢ 1 teaspoon ginger garlic paste
▢ 2 green chili fine chopped
▢ 1 teaspoon cumin seeds (jeera)
▢ ¼ teaspoon asafetida (hing)
▢ 1 teaspoon red chili powder
▢ 1 teaspoon garam masala see recipe here
▢ 1 teaspoon mango powder (amchur)
▢ 2 tablespoon cooking oil + ⅓ Cup oil
▢ Salt to taste

Instructions

To prepare the masoor dal cutlet, soak the dal for 15 – 20 minutes in enough water.
Meanwhile fine chop the onion, coriander and green chili. Keep aside.
Drain the soaked dal in a colander, make fine paste of masoor dal in mixer using less than ¼ cup of water.
Heat 2 tablespoon oil in a heavy bottom pan. Add cumin seeds and asafetida. Roast for few seconds till seeds change color.
Next add half of the chopped onion and fry till onion turn golden brown in color.
Add the masoor dal paste in the pan, roast over low heat stirring continuously till it turns light brown in colour. Dal is ready when it leaves sides of the pan and all the moisture is evaporated.
Transfer to a bowl. Let the dal mixture cool down little bit so that it becomes easy to handle.
Add remaining chopped onion, garlic paste, green chili, coriander, spices and salt in the roasted dal. Stir to combine.
Grease a baking tray ( buy it here ) or large plate with little oil.
Evenly spread the dal mixture in the tray with ¼ inch thickness.
Let the mixture set in the tray at room temperature or keep in the fridge.
Once mixture is nicely set, cut into equal shape squares.
At this stage, these cutlets can be stored in the fridge.
Before serving, heat ⅓ Cup oil in a frying pan ( buy it here ). Once oil is heated, shallow fry the cutlets till golden brown on each side.
Transfer fried cutlets to a plate lined with oil absorbing paper.
Serve Masoor Dal Cutlet warm with green chutney.
See Also
23 Vegan Tempeh Recipes Herb and Garlic Broth-Aigo Bouido Recipe - Food.com Toum: The Recipe for the World's Strongest Lebanese Garlic Sauce - Mama's Lebanese Kitchen My Big Fat List of 40 Low-Fat Recipes

Nutrition

For Behind The Scene updatesSubscribe to our newsletter!

You might also like:

Crispy Noodle Chinese Bhel RecipeVermicelli Upma RecipeMeethe Chawal (Zarda Recipe)Baba Ganoush Recipe

« Onion and Tomato Uttapam Recipe

Fish Ambat Tikhat Recipe »

Reader Interactions

Comments

Prerna says
September 29, 2015 at 11:57 pm
Nice..I make the same way except I shallow fry
Reply
- Hina Gujral says
  September 30, 2015 at 11:41 am
  Yes we can surely shallow fry these cutlets as well
  Reply
Dolphia Nandi says
September 30, 2015 at 6:05 pm
These cutlets are more than gorgeous. But I might also shallow fry or bake them!
Reply
- Hina Gujral says
  October 01, 2015 at 12:09 pm
  Yea shallow frying or baking is a good choice too.
  Reply
Remya @ Forks N Knives says
September 30, 2015 at 10:30 pm
They look amazing Hina. Do you think baking them will work?
Reply
- Hina Gujral says
  October 01, 2015 at 12:10 pm
  Thanks dear 🙂 I guess it should work. Though texture might be little different but than it will be 100% healthy snack.
  Reply
Tara Nair says
October 01, 2015 at 2:16 pm
Yeehaw!! I am running to make this right away. Thanks a lot dear 🙂
Reply
Sheetal vedi says
October 01, 2015 at 3:22 pm
Hi.. can I also make them in airfryer?
Reply
- Hina Gujral says
  October 01, 2015 at 5:15 pm
  Not tried yet but I am sure you can.
  Reply
Sapna Gupta says
October 03, 2015 at 1:26 pm
Hey I did try it but somehow mixture is not binding. What should I do?
Reply
- Hina Gujral says
  October 05, 2015 at 11:28 am
  Roasting dal is the key to setting the cutlet. If still it is not setting than shape them tikki like with your fingers and shallow fry.
  Reply
monika says
October 05, 2015 at 12:35 pm
i love this innovative recipe
Reply
Sonali says
February 17, 2017 at 5:56 am
Can we use whole masoor, as I have lots of it in stock?
Reply
- Hina Gujral says
  February 17, 2017 at 10:58 am
  I have never tried this recipe with sabut masoor. Best to give it a try with pink masoor.
  Reply
Bhagyashri says
May 22, 2017 at 6:25 pm
I tried them in airfryer. Fantastic great taste with the required crispiness.only I had trouble in setting them but some how I managed by adding little oil.i roasted dal for at least 20 mins on medium heat. So it became more loose like semolina.but yet they were tasty.
Reply
Priyanka says
July 17, 2018 at 12:36 pm
Can i avoid hing? It has wheat in it.
Reply
- Hina Gujral says
  July 17, 2018 at 1:09 pm
  Sure you can, it is only for taste.
  Reply
Rushika Trivedi says
July 25, 2018 at 1:47 pm

Looks delicious!!! I am definitely going to try this out!
Reply
Humaira says
August 04, 2018 at 11:09 am

Thanks for the recipe!
How long should it be left for settling?
Reply
- Hina Gujral says
  August 06, 2018 at 1:43 pm
  I would suggest 4 – 5 hours in the fridge.
  Reply
Rajwayu Official says
September 06, 2018 at 12:51 pm
Fantastic and very healthy! you have also shaped cutlets very nicely.
Reply
- Hina Gujral says
  September 06, 2018 at 5:00 pm
  thanks. Cut them into squares using a kitchen knife.
  Reply
Courtney says
November 25, 2018 at 3:10 pm
Hello .. after you soak the dal do you cook it at all? I’m wondering if it will still be too hard to blend if it is only soaking for 15-20 min.
Reply
- Hina Gujral says
  November 26, 2018 at 11:16 am
  Masoor dal is not that difficult to grind plus we are using water as well to make the paste of dal. Use a strong blade mixer or food processor for the purpose.
  Reply
Zinnat says
July 10, 2019 at 11:15 pm
It’s so delicious. I must try this recipe. Thanks dear.
Reply
- Hina Gujral says
  July 11, 2019 at 10:53 am
  Please do let us know how you like it 🙂
  Reply
manjiri mulekar says
October 25, 2019 at 8:08 am
Hi ,can it tadt good if I add veg in it
Reply
- Hina Gujral says
  October 25, 2019 at 12:12 pm
  With veggies, it will not taste good.
  Reply
Sonal says
July 22, 2020 at 5:28 pm
Wow!! this cutlets look absolutely stunning!! I am surely gonna try this. Thanks for sharing such a lovely dish!!????????
Reply
- Hina Gujral says
  July 22, 2020 at 7:04 pm
  So happy that you like the recipe.
  Reply
Pushpa says
July 29, 2020 at 11:51 am
Thanks for sharing such a lovely dish
Reply
- Hina Gujral says
  July 29, 2020 at 1:36 pm
  Always my pleasure.
  Reply
Natia says
November 02, 2020 at 2:39 pm
Hi Hina, awesome recipe. Can i freeze them and fry later?
Reply
- Hina Gujral says
  November 02, 2020 at 5:38 pm
  You can store them in the refrigerator and fry later. I would not recommend freezing.
  Reply