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Soak 1 cup (200 grams) of red lentils in 3 cups (720 ml) of cold water overnight or for at least 4 hours until they soften.
Once the lentils are soft, drain the water and transfer them to a blender or food processor.
Add a thumb-sized piece of raw ginger, 1-3 green chilies, ½ cup (120 ml) of cold water, and 1 teaspoon (5 grams) of salt.
Blend the mixture for about 1 to 2 minutes until smooth and consistent. Pour the blended mixture into a mixing bowl and add a small handful of chopped cilantro. Mix well.
Preheat a pan to low-medium heat. Pour a small ladleful of batter onto the pan and spread it evenly to form a thin pancake. Cook for about 2-3 minutes on each side until golden brown. Drizzle some oil on top before flipping to cook the other side.
Serve the pancakes hot with ketchup, chutney, or your favorite dipping sauce.