Perfectly soft Masoor Dal Chilla lightly spiced with green chili and ginger. These protein-packed savory lentil pancakes are perfect to be served as breakfast, snack or to serve with curries and dals.
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What is Chilla
Chilla or Cheela also known as Puda or Pudla are savory pancakes made with lentils. In India, Pudla is often enjoyed for breakfast with chutney and pickles. I love serving them in place of naan or parathas as a healthy, gluten-free, and vegan bread. I am using red lentils or Masoor Daal in this recipe but you can also make them with Moong Dal.
Ingredients to make Masoor Dal Chilla
- Masoor Dal – Dry split red lentils. You can also use Moong Dal instead.
- Green Chili – Indian green chili adds earthy flavors and spicy to these pancakes. You can add more or less depending on the spice level you like.
- Ginger – Fresh ginger adds a hint of spice and peppery aroma.
How to make Masoor Dal Chilla
- Rinse and drain masoor dal and soak in water overnight or atleast 4 hours
- Drain out all the water. Add the lentils to a blender jar.
- Add green chili, ginger, salt, and water.
- Make a fine batter with a pourable consistency.
- Add cilantro and give a quick stir. Rest the batter for five minutes.
- Pour around â…“ cup of batter and spread it into a 5 to 6-inch pancake.
- Cook on medium heat for 2 to 3 minutes. Add a few drops of oil.
- Carefully flip the chilla and few more drops of oil on top.
- Cook for 3 to 3 minutes or until you see light brown marks.
Serving
Serve hot chillas with your favorite pickle and chutney as a breakfast or snack along with a cup of ginger chai. They are also amazing served with main meals along with curries like paneer makhani, aloo rasedar, palak paneer or potato masala. They also pair well with kheema and chicken karahi.
Storing
These savory pancakes are a perfect make ahead recipe. Refrigerate them in an airtight container for 3 to 5 days. To reheat simply place them on a hot pan and cook on both sides for 1 to 2 minutes.
More Indian Bread Recipes
- Jowar Roti – Gluten free sorghum flatbreads
- Parathas – Layered whole wheat flatbreads
- Roti – Whole wheat flatbreads
- Puri – Deep fried wheat bread
Recipe
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Masoor Dal Chilla | Savory Red Lentil Pancakes
Gluten-free Vegan lentil flatbreads spiced with green chili and ginger. Makes 6 to 8 chilla.
Servings: 4
Calories: 225kcal
Ingredients
Instructions
Rinse and drain masoor dal and soak in water overnight or atleast 4 hours
Drain out all the water. Add the lentils to a blender jar.
Add green chili, ginger, salt, and water and make a fine batter with a pourable consistency. Add cilantro and give a quick stir. Rest the batter for five minutes.
Preheat the pan to low-medium heat.
Pour around â…“ cup of batter and spread it into a 5 to 6-inch pancake. Cook on medium heat for 2 to 3 minutes. Add a few drops of oil and then carefully flip the chilla.
Add drizzle some oil on the top and cook for another 2 to 3 minutes or until the chilla has light brown marks. Take the chilla out and repeat with remaining batter.
Nutrition
Calories: 225kcal | Carbohydrates: 28g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 632mg | Potassium: 438mg | Fiber: 14g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 3mg
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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Source: Ministry of Curry