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Home » Indian Breakfast » Masoor Dal Chilla

Masoor Dal Chilla

Published: Oct 31, 2022

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Masoor Dal Chilla are protein packed savory lentil pancakes made with split red lentils, ginger and green chili. Made with just handful of ingredients, these chilla are quite filling and can be enjoyed for breakfast, lunch or dinner.

3 masoor dal chilla placed in a steel plate

What is Chilla?

Chilla (cheela) is a Indian style savory pancake made with lentils or different types of flours. They are nutritious and filling. Chilla is also referred as Pudla or Puda.

Love Red Lentils? Then do try my Vegan Red Lentil Curry.

These Masoor Dal Chilla are

  • vegan and gluten free
  • protein packed and filling
  • can be enjoyed for breakfast or as main meal

Ingredients

masoor dal, onion, green chili, ginger and coriander arranged in a steel plate

How to make Masoor Dal Chilla

Wash the masoor dal 2 to 3 times with water. Now soak the dal in 4 cups of water for atleast 4 hours.

After 4 hours drain all the water from the masoor dal. Add this dal to a medium blender with 2 green chili, ginger, a teaspoon of salt and ½ cup of water. Blend until smooth.

Transfer the pureed dal mixture to a large mixing bowl and add one teaspoon of cumin seeds and 1 to 2 tablespoons of finely chopped coriander leaves.

saoked dal is transferred to abelnderw ith green chili and ginger and pureed and them cumin seeds and coriander are added

The batter should be slightly thick but pourable. If the batter is too thick add few tablespoons of water at a time to adjust the consistency.

This batter will give you chilla which is slightly crispy on the edges. But if you prefer soft chilla, add ½ cup of finely chopped onions. Mix the batter for 30 seconds and let it rest for 10 minutes.

To make the chilla, heat a cast iron skillet. Once the skillet is hot spread some oil and wipe it. Reduce the heat to low and pour 1 ½ ladles full of batter in the center of the pan and spread it to make a semi thick round circle.

Increase the heat and drizzle some oil on the side and in the middle and cook for 2-3 minutes till you see few brown edges. Flip and cook for another minute.

chilla batetr is cooked in a cast iron skillet till light golden

Serve the Masoor Dal Chilla immediately with green chutney or pickle of your choice.

masoor dal chiila served in a steel plate with green chutney and cranberry chutney

Variations:

  • Add finely chopped if you like slightly soft chilla.
  • Add spinach or flax seed powder.

Few Dosa recipes you will enjoy –

  • Instant Jowar Dosa
  • Brown Rice Flour Dosa
  • Instant Ragi Dosa
  • Green Moong Dal Dosa (Pesarattu)

Frequently Asked Questions:

What can I replace masoor dal with?

Green Moong Dal or Yellow Moong Dal.

Are these chilla vegan?

Yes masoor dal chilla is vegan.

Can I soak the dal overnight?

Yes you may.

Can I add onion?

Add finely chopped onion if you prefer slightly soft chillas.

Can I make these chilla and store them?

Tastes best when eaten fresh, but you can store them for two days in the refrigerator. To warm up heat a skillet and place the chilla. Sprinkle some water and heat it through.

3 masoor dal chilla placed in a steel plate

Masoor Dal Chilla | Savory Red Lentil Pancakes

Masoor Dal Chilla are protein packed savory lentil pancakes made with split red lentils, ginger and green chili.
5 from 1 vote
Print Pin Rate
Course: Breakfast, lunch
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting time: 4 hours
Servings: 4 chillas
Author: Madhavi

Equipment

  • blender
  • cast iron skillet

Ingredients

  • 1 cup masoor dal ( split red lentils)
  • 2 green chili
  • ½ inch ginger
  • 1 teaspoon cumin seeds
  • 1-2 tablespoons coriander leaves, finely chopped
  • 1 ¼ teaspoon salt or to taste
  • ⅔ cup water ( start with ½ cup and add more if needed)
  • ½ cup finely chopped onion (optional) see note
  • oil as needed to cook the chilla

Instructions

  • Wash the masoor dal 2 to 3 times with water. Now soak the dal in 4 cups of water for atleast 4 hours.
  • After 4 hours drain all the water from the masoor dal. Add this dal to a medium blender with 2 green chili, ginger, a teaspoon of salt and ½ cup of water. Blend until smooth.
  • Transfer the pureed dal mixture to a large mixing bowl and add one teaspoon of cumin seeds and 1 to 2 tablespoons of finely chopped coriander leaves.
  • The batter should be slightly thick but pourable. If the batter is too thick add few tablespoons of water at a time to adjust the consistency.
  • This batter will give you chilla which is slightly crispy on the edges. But if you prefer soft chilla, add ½ cup of finely chopped onions. Mix the batter for 30 seconds and let it rest for 10 minutes.
  • To make the chilla, heat a cast iron skillet. Once the skillet is hot spread some oil and wipe it. Reduce the heat to low and pour 1 ½ ladles full of batter in the center of the pan and spread it to make a semi thick round circle.
  • Increase the heat and drizzle some oil on the sides and in the middle and cook for 2-3 minutes till you see few brown edges. Flip and cook for another minute.
  • Serve the Masoor Dal Chilla immediately with green chutney or pickle of your choice.

Notes

Onion is optional in this recipe. Add it if you like your chilla slightly soft.
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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