Gluten Free Masoor Dal Cutlet Recipe

Masoor Dal Cutlet Recipe

Gluten Free Masoor Dal Cutlet Recipe is a satiating party appetizer or teatime snack with crisp exterior and soft kebab like texture underneath. 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 cutlet being not deep-fried. The crunchy outer layer is the disguise for mouth melting layer inside. And needless to say cutlet is always accompanied by a delectable relish to compliment the flavors. There is undoubted snack food comfort in dunking hot cutlet in chilled dressing. On certain evenings a bowl full of cutlet paired with refreshing dip and a glass of chilled beer, is all you need to compensate for a mundane day. At times when you want to let go off the calorie count meter and indulge in a sinful food experience, then cutlet fits well into the picture.


Masoor Dal Cutlet Recipe


Masoor Dal Cutlet Recipe


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 since New Year eve’s get together. That was the first time I tried the recipe inherited from a distant aunt. No doubt it stole the limelight on dinner table. The bold dhaniya – pudina chutney (coriander and mint chutney) was the perfect choice of accompaniment for the Masor Dal Cutlet. On one of the occasions, I served these Masor Dal Cutlets heaped with tomato salsa and green chutney. The combination was delightful symphony of flavors and also a fuss free finger food. The trick to store 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.


Masoor Dal Cutlet Recipe


Here is the recipe of how to make Masoor Dal Cutlet:


Gluten Free Masoor Dal Cutlet Recipe
Yields 10 - 15 Cutlets
Gluten Free Masoor Dal Cutlet Recipe is a satiating party appetizer or teatime snack with crisp exterior and soft kebab like texture underneath.
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Prep Time
15 min
Cook Time
20 min
Total Time
40 min
Prep Time
15 min
Cook Time
20 min
Total Time
40 min
107 calories
4 g
0 g
10 g
1 g
1 g
45 g
23 g
1 g
0 g
9 g
Nutrition Facts
Serving Size
10 - 15 Cutlets
Amount Per Serving
Calories 107
Calories from Fat 92
% Daily Value *
Total Fat 10g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 0mg
Sodium 23mg
Total Carbohydrates 4g
Dietary Fiber 1g
Sugars 1g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 Cup masoor dal
  2. 2 medium size onion fine chopped
  3. half a bunch of coriander fine chopped
  4. 1 tsp ginger garlic paste
  5. 2 green chili fine chopped
  6. 1 tsp cumin seeds
  7. 1/4 tsp asafetida
  8. 1 tsp red chili powder
  9. 1 tsp Garam Masala
  10. 1 tsp amchur (mango powder)
  11. 2 tbsp cooking oil + 1/3 Cup oil
  12. Salt to taste
  1. To prepare the Masoor Dal Cutlet, soak the dal for 15 - 20 minutes in enough water.
  2. Meanwhile fine chop the onion, coriander and green chili. Keep aside.
  3. Drain the soaked dal in a colander, make fine paste of masoor dal in mixer using less than 1/4 cup of water.
  4. Heat 2 tablespoon oil in a heavy bottom pan. Add cumin seeds and asafetida. Roast for few seconds till seeds change color.
  5. Next add half of the chopped onion and fry till onion turn golden brown in color.
  6. Add the masoor dal paste in the pan, roast over low heat stirring continuously till it turns light brown in color. Dal is ready when it eaves sides of the pan and all the moisture is evaporated.
  7. Transfer to a bowl. Let the dal mixture cool down little bit so that it becomes easy to handle.
  8. Add remaining chopped onion, garlic paste, green chili, coriander, spices and salt in the roasted dal. Stir to combine.
  9. Grease a baking tray ( buy it here ) or large plate with little oil.
  10. Evenly spread the dal mixture in the tray with 1/4 inch thickness.
  11. Let the mixture set in the tray at room temperature or keep in the fridge.
  12. Once mixture is nicely set, cut into equal shape squares.
  13. At this stage, these cutlets can be stored in the fridge.
  14. Before serving, heat 1/3 Cup oil in a frying pan ( buy it here ). Once oil is heated, shallow fry the cutlets till golden brown on each side.
  15. Transfer fried cutlets to a plate lined with oil absorbing paper.
  16. Serve Masoor Dal Cutlet warm with chutney.
Fun FOOD and Frolic

Appetizers | Sep 29, 2015 By Hina Gujral


  1. Leave a Reply

    September 29, 2015

    Nice..I make the same way except I shallow fry

  2. Leave a Reply

    Dolphia Nandi
    September 30, 2015

    These cutlets are more than gorgeous. But I might also shallow fry or bake them!

  3. Leave a Reply

    Remya @ Forks N Knives
    September 30, 2015

    They look amazing Hina. Do you think baking them will work?

    • Leave a Reply

      Hina Gujral
      October 1, 2015

      Thanks dear :) I guess it should work. Though texture might be little different but than it will be 100% healthy snack.

  4. Leave a Reply

    Tara Nair
    October 1, 2015

    Yeehaw!! I am running to make this right away. Thanks a lot dear :)

  5. Leave a Reply

    Sheetal vedi
    October 1, 2015

    Hi.. can I also make them in airfryer?

  6. Leave a Reply

    Sapna Gupta
    October 3, 2015

    Hey I did try it but somehow mixture is not binding. What should I do?

    • Leave a Reply

      Hina Gujral
      October 5, 2015

      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.

  7. Leave a Reply

    October 5, 2015

    i love this innovative recipe

  8. Leave a Reply

    February 17, 2017

    Can we use whole masoor, as I have lots of it in stock?

    • Leave a Reply

      Hina Gujral
      February 17, 2017

      I have never tried this recipe with sabut masoor. Best to give it a try with pink masoor.

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