Fun FOOD Frolic
  • Home
  • About Hina
  • All Recipes
    • Appetizers/Snacks
    • Beverage
    • Breakfast & Brunch
    • Cakes & Bakes
    • Lunch
    • Dinner
    • Vegan
    • Indian Main Course
    • Instant Pot Recipes
    • Indian Side-Dishes
    • Indian Desserts
    • Multi-Cuisine Recipes
    • How To’s (Homemade Basics)
  • Travel Journal

Fun FOOD Frolic

  • Home
  • About Hina
  • All Recipes
    • Appetizers/Snacks
    • Beverage
    • Breakfast & Brunch
    • Cakes & Bakes
    • Lunch
    • Dinner
    • Vegan
    • Indian Main Course
    • Instant Pot Recipes
    • Indian Side-Dishes
    • Indian Desserts
    • Multi-Cuisine Recipes
    • How To’s (Homemade Basics)
  • Travel Journal
Appetizer and Snack RecipesParty Recipes

Gluten-Free Masoor Dal Cutlet Recipe

written by Hina Gujral September 29, 2015
30.7Kshares
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. 

Masoor Dal Cutlet Recipe

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-free masoor 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 our Chicken Cheese Balls Recipe? They are pretty amazing too!

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. 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 is a satiating party appetizer or teatime snack with crisp exterior and soft kebab like texture underneath. Find recipe

More Cutlet Recipes For You:

Corn Paneer Cutlet

Mixed Vegetable Cutlet

Cheese Sooji Cutlet

For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram, Youtube for 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. 

Masoor Dal Cutlet 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. 
4.43 from 7 votes
Print Pin Rate
Course: Appetizer
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 1 hour
Total Time: 40 minutes
Servings: 20 Cutlet
Calories: 52kcal
Author: Hina Gujral

Ingredients

  • 1 Cup masoor dal
  • 2 medium size onion fine chopped
  • 1/4 Cup coriander fine chopped
  • 1 teaspoon ginger garlic paste
  • 2 green chili fine chopped
  • 1 teaspoon cumin seeds (jeera)
  • 1/4 teaspoon asafetida (hing)
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala see recipe here
  • 1 teaspoon mango powder (amchur)
  • 2 tablespoon cooking oil + 1/3 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 1/4 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 1/4 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 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.
  • Transfer fried cutlets to a plate lined with oil absorbing paper.
  • Serve Masoor Dal Cutlet warm with green chutney.

Nutrition

Serving: 1cutlet | Calories: 52kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 106mg | Fiber: 3g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
Love this? Pin it for Later!Follow @hinagujral on Pinterest!
Gluten-Free Masoor Dal Cutlet Recipe was last modified: April 5th, 2020 by Hina Gujral
30.7Kshares
35 comments
Hina Gujral

I am a passionate Indian food blogger living in India with my husband and our pug, named Momo.

previous post
Onion and Tomato Uttapam Recipe
next post
Fish Ambat Tikhat Recipe

You may also like

Creamy Hummus Recipe Without Tahini

November 17, 2020

Crispy Noodle Salad

July 10, 2020

Dahi Papdi Chaat (Papdi Chaat)

July 30, 2019

Sweet and Sour Chinese Chopsuey

September 29, 2012

Fish Tikka Recipe

June 7, 2016

Rum Bundt Cake Recipe

December 23, 2015

Basundi Recipe Video

August 24, 2015

Dahi Vada Recipe

October 22, 2018

Vanilla Panna Cotta Recipe with Berry Compote

December 12, 2015

Chicken Pad Thai Recipe

July 20, 2018

35 comments

Prerna September 29, 2015 - 11:57 PM

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

Reply
Hina Gujral September 30, 2015 - 11:41 AM

Yes we can surely shallow fry these cutlets as well

Reply
Dolphia Nandi September 30, 2015 - 6:05 PM

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

Reply
Hina Gujral October 1, 2015 - 12:09 PM

Yea shallow frying or baking is a good choice too.

Reply
Remya @ Forks N Knives September 30, 2015 - 10:30 PM

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

Reply
Hina Gujral October 1, 2015 - 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 October 1, 2015 - 2:16 PM

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

Reply
Sheetal vedi October 1, 2015 - 3:22 PM

Hi.. can I also make them in airfryer?

Reply
Hina Gujral October 1, 2015 - 5:15 PM

Not tried yet but I am sure you can.

Reply
Sapna Gupta October 3, 2015 - 1:26 PM

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

Reply
Hina Gujral October 5, 2015 - 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 October 5, 2015 - 12:35 PM

i love this innovative recipe

Reply
Sonali February 17, 2017 - 5:56 AM

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

Reply
Hina Gujral February 17, 2017 - 10:58 AM

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

Reply
Bhagyashri May 22, 2017 - 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 July 17, 2018 - 12:36 PM

Can i avoid hing? It has wheat in it.

Reply
Hina Gujral July 17, 2018 - 1:09 PM

Sure you can, it is only for taste.

Reply
Rushika Trivedi July 25, 2018 - 1:47 PM

5 stars
Looks delicious!!! I am definitely going to try this out!

Reply
Humaira August 4, 2018 - 11:09 AM

4 stars
Thanks for the recipe!
How long should it be left for settling?

Reply
Hina Gujral August 6, 2018 - 1:43 PM

I would suggest 4 – 5 hours in the fridge.

Reply
Rajwayu Official September 6, 2018 - 12:51 PM

Fantastic and very healthy! you have also shaped cutlets very nicely.

Reply
Hina Gujral September 6, 2018 - 5:00 PM

thanks. Cut them into squares using a kitchen knife.

Reply
Courtney November 25, 2018 - 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 November 26, 2018 - 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 July 10, 2019 - 11:15 PM

It’s so delicious. I must try this recipe. Thanks dear.

Reply
Hina Gujral July 11, 2019 - 10:53 AM

Please do let us know how you like it 🙂

Reply
manjiri mulekar October 25, 2019 - 8:08 AM

Hi ,can it tadt good if I add veg in it

Reply
Hina Gujral October 25, 2019 - 12:12 PM

With veggies, it will not taste good.

Reply
Sonal July 22, 2020 - 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 July 22, 2020 - 7:04 PM

So happy that you like the recipe.

Reply
Pushpa July 29, 2020 - 11:51 AM

Thanks for sharing such a lovely dish

Reply
Hina Gujral July 29, 2020 - 1:36 PM

Always my pleasure.

Reply
Natia November 2, 2020 - 2:39 PM

Hi Hina, awesome recipe. Can i freeze them and fry later?

Reply
Hina Gujral November 2, 2020 - 5:38 PM

You can store them in the refrigerator and fry later. I would not recommend freezing.

Reply

Leave a Comment Cancel Reply

Recipe Rating




Hello! I am Hina Gujral

Hello! I am Hina Gujral

I am a passionate food lover. Fun FOOD Frolic is all about tried and tested comforting meals from my kitchen.

Keep in touch

Facebook Twitter Instagram Pinterest Youtube

Baking Recipes

  • Chocolate Brownie Recipe

  • No Bake Strawberry Cheesecake (Video Recipe)

  • Eggless Chocolate Cake (Video Recipe)

  • Bakery Style Cake Rusk Recipe

  • Traditional Christmas Fruit Cake

  • Eggless Chocolate Chip Scones

Instant Pot Recipes

  • Instant Pot Chicken Burrito Bowl

  • Dum Aloo Recipe – Instant Pot + Stovetop

  • Instant Pot Chana Pulao (Chickpea Rice)

  • Mushroom Pulao – Instant Pot + Stovetop

  • Rajma Masala – Instant Pot + Stovetop

  • Instant Pot Pumpkin Pasta Recipe

Trending Recipes

  • Potato Bread Roll Recipe

  • Veg Spring Roll Recipe

  • South Indian Rava Upma Recipe

  • Makhani Sauce Pasta Recipe

  • Chocolate Brownie Recipe

  • Crispy Maddur Vada Recipe

  • No Bake Strawberry Cheesecake (Video Recipe)

  • 3-Ingredient Strawberry Jam Recipe

  • Eggless Chocolate Mousse (Video Recipe)

  • Falafel Recipe (Fried & Baked)

  • Punjabi Egg Curry Recipe

  • Instant Dhokla Recipe

SUBSCRIBE TO OUR MAILING LIST

we respect your privacy and take protecting it seriously

All the top websites where our content is published.
  • Facebook
  • Instagram
  • Pinterest
  • Youtube
  • Home
  • Contact
  • Privacy Policy

@2017-2020. All Rights Reserved.