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.
Servings: 4 chillas
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.