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.
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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 flatbread. I am using red lentils or Masoor Daal in this recipe but you can also make them with Moong Dal. Here is my delicious Moong Dal Chilla recipe with finely diced red onions.
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 a peppery aroma.
How to make Masoor Dal Chilla
- Rinse and drain masoor dal and soak in water overnight or for at least 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 a 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, 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.
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
Masoor Dal Chilla | Savory Red Lentil Pancakes
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.
Laura says
Can I let the batter ferment overnight as in dosa batter? Thanks!
Archana says
Yes you can.
Laura Saunders-Calvert says
Can I make a big batch of these and freeze them?
Archana says
yes! You can freeze them
Sherri says
This looks wonderful, but I don't eat very hot (,spicy hot) foods. What can I replace the chili pepper with...a regular sweet pepper?
Archana says
You can simply skip chili pepper. Ginger will add a nice flavor and a bit of a kick
Mo says
Could I add scallions/green onions? Maybe after blending.
Would they fall apart or break up?
Archana says
Yes, absolutely! You can add it to the batter and it will work just fine. Check out my Mung Dal Chilla recipe where I also add onions etc - https://ministryofcurry.com/moong-dal-chilla/
Pamela says
This was delicious. I use just a little bit less of the green chili. Plus, I use sprouted lentils. It worked out beautifully. Thank you.
Archana says
Love the idea of using sprouted lentils.
Laura Shilliday says
Fabulous. Super easy, tasty and healthy. I added a bit more ginger and made it with red a red chili cause I couldn’t get green. Will make these with daal or a curry again. Am now fermenting the batter overnight to try like dosa. Thank you for such a great recipe.
Archana says
Laura, You are welcome!
Mani Muthiah says
Wonderful texture, great tasting. I added a spoon of hing/coconut/onions
Izzy says
If I dont have time to let them sit overnight can I cook them?
Archana says
You can soak them in warm water for 30 mins.
Mia says
These are so tasty and easy to make! My 10yo loved the flavor, but it was a smidge too spicy for him (he’s building his spicy tolerance). It’s now on rotation for me!
Archana says
Love it when kids enjoy my recipes.
H. Phace says
I followed the recipe exactly as described, and these came out wonderfully. I will make these again and again. Thank you.
Sophia says
For my toddler I tried this recipe - I skipped on green chillies and added finely grated zucchini and carrots. She loved it. Thanks for sharing simple and practical recipes.
Archana says
Thank you, Sophia! I love the addition of colorful veggies.