Masoor Dal Chilla: 5 Powerful, Feel-Good Pancakes You’ll Crave

Name: Masoor Dal Chilla
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 cup masoor dal red lentils soaked 2–3 hours; ½ cup water or as needed for blending; 1-inch ginger grated; 2 green chilies finely chopped optional; ½ teaspoon turmeric powder; ½ teaspoon cumin seeds; ½ teaspoon red chili powder optional; ½ teaspoon salt or to taste; ¼ cup onion finely chopped; ¼ cup tomato finely chopped; ¼ cup fresh cilantro chopped; ½ teaspoon garam masala optional; Oil or ghee for cooking

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If you’re craving something hearty, nourishing, and a little different from your usual breakfast rotation, Masoor Dal Chilla is about to become your new kitchen hero. These savory red lentil pancakes are crispy on the edges, soft in the center, and packed with cozy spices that make your kitchen smell downright irresistible.

As a chef, I love recipes that work hard for you—and this one checks all the boxes. Masoor Dal Chilla is high in plant-based protein, naturally gluten-free, vegan-friendly, and ready in about 30 minutes. Whether you’re juggling work, family, or just trying to eat better without sacrificing flavor, this recipe fits beautifully into real life.

Think of it as comfort food that also happens to be smart. And delicious. Very delicious.

Why You’ll Love This Masoor Dal Chilla Recipe

Let’s get right to the good stuff—why this recipe deserves a spot in your weekly meal plan:

Healthy & High-Protein: Red lentils bring fiber and protein to keep you full and energized
Gluten-Free & Vegan: No flour, no eggs, no dairy—just wholesome lentils
Easy & Quick: Soak, blend, cook, done. Even on busy mornings
Customizable: Clean out the veggie drawer and make it your own

This is the kind of recipe that feels indulgent but leaves you feeling light and satisfied. A win-win if there ever was one.

What Is Masoor Dal Chilla, Anyway?

Masoor Dal Chilla is a traditional Indian-style pancake made from soaked and blended red lentils. Unlike sweet breakfast pancakes, these are savory, spiced, and pan-cooked until golden. Think somewhere between a crepe and a veggie-packed fritter—but lighter and more flexible.

In many homes, chillas are a go-to breakfast or lunch because they’re fast, affordable, and endlessly adaptable. I’ve made these for lazy weekends, quick lunches, and even cut them into wedges for party snacks. They never last long.

Ingredients You’ll Need

For the Chilla Batter

1 cup masoor dal (red lentils), soaked 2–3 hours
½ cup water (as needed for blending)
1-inch ginger, grated
2 green chilies, finely chopped (optional)
½ tsp turmeric powder
½ tsp cumin seeds
½ tsp red chili powder (optional)
½ tsp salt (adjust to taste)
¼ cup chopped onions
¼ cup chopped tomatoes
¼ cup chopped cilantro
½ tsp garam masala (optional, but lovely)

For Cooking

Oil or ghee, for frying

Simple ingredients, big payoff. That’s my favorite kind of recipe.

How to Make Masoor Dal Chilla (Step-by-Step)

Step 1: Prepare the Batter

Soak the red lentils in water for 2–3 hours. This softens them and makes blending easier. Drain well.

Add the soaked lentils, ginger, green chilies, turmeric, salt, and water to a blender. Blend until smooth but pourable—think pancake batter, not smoothie bowl.

Transfer the batter to a bowl. Stir in cumin seeds, red chili powder, onions, tomatoes, cilantro, and garam masala. Give it a quick taste and adjust seasoning if needed.

Step 2: Cook the Chilla

Heat a non-stick or cast-iron skillet over medium heat. Lightly grease with oil or ghee.

Pour a ladle of batter onto the pan and gently spread it into a thin circle. Don’t rush—let it cook for 2–3 minutes until the edges lift and the bottom turns golden.

Flip carefully and cook the other side for 1–2 minutes.

Repeat with remaining batter, adding oil as needed.

Step 3: Serve & Enjoy

Serve hot with mint chutney, tomato chutney, or plain yogurt. I won’t judge if you eat one straight off the pan—I’ve done it plenty of times.

Masoor Dal Chilla stacked on a plate, crispy savory red lentil pancakes with herbs — Masoor Dal Chilla served warm and crispy, these savory red lentil pancakes are perfect for a protein-rich breakfast or snack.

Chef Omar’s Pro Tips (Because Life Happens)

Batter too thick? Add a tablespoon of water at a time until it spreads easily.
Pan sticking? Your pan may be too hot. Lower the heat slightly and add a touch more oil.
Chilla looks rebellious? Relax. Lentil batter settles as it cooks—trust the process.

This is one of those recipes where “perfect” isn’t the goal. Tasty is.

Serving Ideas & Fun Variations

One of the best things about red lentil pancakes is how flexible they are:

Avocado Masoor Chilla: Top with mashed avocado, lemon juice, and a pinch of salt
Cheesy Twist: Sprinkle shredded vegan or regular cheese before flipping
Extra Veggies: Add grated carrots, spinach, or bell peppers to the batter
Sweet & Savory: Serve with mango chutney for a tangy contrast

I once made these with leftover roasted veggies tossed right into the batter—total fridge-cleanout success.

Make-Ahead & Storage Tips

Busy week? Masoor Dal Chilla has your back.

Refrigerate: Store batter in an airtight container for up to 2 days
Freeze: Cooked chillas freeze well for up to 1 month
Reheat: Warm on a skillet for best texture (microwave works in a pinch)

They’re perfect for meal prep and taste just as good the next day.

FAQs About Masoor Dal Chilla

Can I make this without soaking the lentils?

Soaking helps with texture and digestion. In a rush? A quick soak in hot water for 30 minutes can work.

Are red lentil pancakes kid-friendly?

Absolutely. Skip the green chilies and keep spices mild.

Can I use other lentils?

You can, but masoor dal cooks fastest and gives the softest texture.

Let’s Make Mealtime Easier (and Tastier)

Masoor Dal Chilla isn’t just a recipe—it’s a solution. A solution for busy mornings, boring lunches, and that moment when you want something comforting but still nourishing. These savory red lentil pancakes bring flavor, flexibility, and feel-good energy to your table, one crispy bite at a time.

So grab your blender, heat that pan, and let Masoor Dal Chilla work its magic. Once you try it, don’t be surprised if it becomes a regular in your kitchen rotation. Happy cooking—and even happier eating!

More Cozy Lentil Recipes to Try Next

If you loved how satisfying and versatile Masoor Dal Chilla is, these recipes are wonderful next stops. They keep the same nourishing, comforting feel while offering new flavors and easy ways to enjoy lentils throughout the week:

Start another savory breakfast tradition with Moong Dal Chilla – Savory Yellow Lentil Pancakes
Bring comfort food energy to dinner night with Sweet Potato Lentil Shepherd’s Pie – A Cozy Plant-Based Classic
Curl up with a warm, creamy bowl of Thai Coconut Red Lentil Soup – Rich and Nourishing
Keep breakfast exciting with Lentil Pancakes Made With Love – A Wholesome Morning Favorite
Explore a traditional Indian approach with Authentic Masoor Dal Chilla from Ministry of Curry

These recipes pair beautifully with Masoor Dal Chilla and make it easy to keep lentils at the center of comforting, feel-good meals any day of the week.