Masoor Dal Chilla | Savory Red Lentil Pancakes

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.

#feast-advanced-jump-to { z-index: 999; border: none; opacity: 0.97; background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px; margin-bottom: 57px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }

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 ⅓ 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

Tried this recipe? We love your feedback.Please click on the stars in the recipe card below

Print Recipe
Pin Recipe Save Saved! #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #fad156; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #fad156; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #fad156; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #fad156; }

No ratings yet

Masoor Dal Chilla | Savory Red Lentil Pancakes

Gluten-free Vegan lentil flatbreads spiced with green chili and ginger. Makes 6 to 8 chilla.

Prep Time1 hr 15 mins

Cook Time15 mins

Total Time4 hrs

Course: Breads, Breakfast, dinner, Lunch

Cuisine: Indian

Servings: 4

Calories: 225kcal

Author: Archana Mundhe

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 ⅓ 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