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    Home » Indian Breads

    Masoor Dal Chilla | Savory Red Lentil Pancakes

    Published: May 24, 2022 · Modified: Aug 25, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 47 Comments

    2630 shares
    Jump to Recipe

    Perfectly soft Masoor Dal Chilla lightly spiced with green chili and ginger. These protein-packed savory lentil pancakes are excellent for breakfast, snack, or with main meals. They make for a delicious gluten-free and vegan substitute for the traditional Indian roti, parathas, or naan.

    Jump to:
    • What is Chilla
    • Ingredients to make Masoor Dal Chilla
    • How to make Masoor Dal Chilla
    • Serving
    • Storing
    • More Indian Bread Recipes
    • Recipe

    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 flatbread. 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 at least 4 hours
    photos one and two showing how to soak masoor dal
    • 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.
    photos three through six showing how to make chilla batter
    • 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.
    photos seven through ten showing how to cook masoor dal chilla

    Serving

    Serve hot chillas with your favorite pickle, chutney, or peanut kharda 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.

    Masoor Dal Chilla garnished with cilantro

    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

    • Moong Dal Chilla - Savory Lentil flatbreads
    • 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
    masoor dal chilla served with chutney and pickle
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    4.84 from 62 votes

    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

    Equipment

    • Non Stick Frying Pan
    • Blender
    • Silicone spatula

    Ingredients

    • 1 cup split red lentils masoor dal
    • 3 cups water for soaking lentils
    • 1 green chilli
    • 1 inch ginger
    • 1 teaspoon kosher salt
    • ½ cup water for grinding
    • 2 tablespoons cilantro finely chopped
    • 2 tablespoons oil

    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.

    Video

    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
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    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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    1. Laura says

      August 29, 2022 at 5:58 pm

      Can I let the batter ferment overnight as in dosa batter? Thanks!

      Reply
      • Archana says

        August 29, 2022 at 7:53 pm

        Yes you can.

        Reply
    2. Laura Saunders-Calvert says

      September 17, 2022 at 6:35 pm

      Can I make a big batch of these and freeze them?

      Reply
      • Archana says

        September 18, 2022 at 8:43 pm

        yes! You can freeze them

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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    2630 shares
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