Description
Masoor Dal Chilla is a savory Indian-style pancake made from red lentils. Crispy on the outside, soft inside, and naturally gluten-free, these protein-rich pancakes are perfect for breakfast, lunch, or a wholesome snack.
Ingredients
For the Batter
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
For Cooking
Oil or ghee for cooking
Instructions
Rinse and soak the masoor dal for 2 to 3 hours, then drain well.
Add soaked lentils, ginger, green chilies, turmeric, salt, and water to a blender. Blend until smooth and pourable.
Transfer the batter to a bowl and stir in cumin seeds, red chili powder, onion, tomato, cilantro, and garam masala.
Heat a non-stick or cast-iron skillet over medium heat and lightly grease it.
Pour a ladle of batter onto the pan and spread into a thin pancake.
Cook for 2 to 3 minutes until the edges lift and the bottom turns golden.
Flip and cook the other side for 1 to 2 minutes until cooked through.
Repeat with remaining batter and serve hot.
Notes
Adjust batter thickness with small amounts of water if needed.
Skip green chilies for a mild, kid-friendly version.
Add grated carrots, spinach, or bell peppers for extra veggies.
Best served fresh, but leftovers reheat well on a pan.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: Indian
Nutrition
- Serving Size: 1 chilla
- Calories: 120
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg