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.
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
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.
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.
Serve the Masoor Dal Chilla immediately with green chutney or pickle of your choice.
Variations:
- Add finely chopped if you like slightly soft chilla.
- Add spinach or flax seed powder.
Few Dosa recipes you will enjoy –
Frequently Asked Questions:
Green Moong Dal or Yellow Moong Dal.
Yes masoor dal chilla is vegan.
Yes you may.
Add finely chopped onion if you prefer slightly soft chillas.
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.
Masoor Dal Chilla | Savory Red Lentil Pancakes
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.
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