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 or even gram flour.
Moong Dal Chilla and Besan Chilla are on repeat in my kitchen for breakfast and lunch. I often add finely diced red onions to them but you can also add other veggies like spinach, carrots, and tomatoes just to name a few.
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.
Kiran says
Easy to make Tasty to eat. Must try . Made extra and froze so I could eat for breakfast. Thanks Archana
Archana says
You are most welcome!
Hinal Patel says
This recipe is absolutely yummy, easy to make , prepared and healthy too my family actually loved it and I try this with sambhar to it taste yummy .
Archana says
Thank you Hinal
Amruta says
Loved this recipe! Such a win win! It’s hard to come across recipes that are easy, healthy and tastieee
This one had it all. It pairs so well so many others dishes and is even prefect by itself.
Thank you for sharing this one.
Archana says
Thank you Amruta!
BEA says
sounds so delicious. Thank You
can these be frozen? And why do they only last 5 days in the fridge?
Archana says
They can last longer, but are best to be eaten in 5 days. You can freeze for longer.
Afreen says
This was a great way to use red lentils for my baby who’s learning to eat and excellent way to add protein and iron into his meals. Instead of spreading out the batter thin like a dosa I made it like pancakes (not as thick) by spreading it out a little. I pan fried them in some butter for extra flavour and he loved them!
Minoo says
Why does it have trans fats?
Archana says
From the cooking oil.
Stacy says
These are amazing. They are a staple in our house.
Archana says
Thank you!
Beth C says
Wow. Just wow! Great flavor, chew and all around delicious. Must make! I found this video from TikTok thank you!
Archana says
Thank you Beth for your lovely feedback!
Teresa says
Everyone like them. It took a few tries to get the hang of spreading it on the hot pan before it set in place, which is really quick!
Archana says
Does take a bit of practice to spread the batter. I am so glad everyone enjoyed it.
Navneet says
This was a great recipe! Are there any other types of lentils that can be used?
Archana says
Yes! you can use Moong Dal or Chana Dal too.
Jyoti Pitre says
I tried this recipe and it came out excellent. Always looking for healthy meal options and this one definitely topped the chart for me. Easy and healthy! Thank you Archana for this amazing recipe!
Archana says
You are most welcome!
Leela says
Do delicious! Thank you. I was wondering if extra batter can be stored in the fridge for a few days or is it best to cook the whole batch of batter at once.
Archana says
Yes! The Batter can be refrigerated for 1 to 2 days
Hilina says
I made this today. It came out absolutely perfect. Thank you.
Archana says
You are most welcome!
Ida says
Hi!
I managed to make the batter and let's say that the taste is excellent but No way I am managing to make chillas! It is just stw3, it wont Stay in the pancake shape. What am I doing wrong
Archana says
Could it be teh consistency of the batter? Try thinning it out. Also, make sure your pan is preheated. When you are spreading the pan shouldn't be too hot so you can spread nicely. Then cook on medium heat for at least 3 to 4 mins before trying to flip. They are easy to flip when the bottom side is fully cooked.
Aubrey says
I'm wondering why the lentils are soaked instead of cooked? I was considering making this tonight and I didn't read beforehand that they need to be soaked for much longer than I have. For future reference, could I cook the lentils, or par-cook them, for a faster prep?
Archana says
For faster prep soak them in warm water for an hour.
Holly says
Hi Archana, this looks great! How much water do you put in to blend? The ingredients list the amount of water for soaking but not how much for the blending. In the video it looks like it's about 1 cup? Thanks - can't wait to try this!
Archana says
Half a cup of water to blend.
Lauren says
My husband said "this is the best pancake you have made so far!" I have tried many many gluten free chilla, roti etc and savory "pancakes" in his words haha, but this one is by far the easiest and the best! My 10 month old liked it too (no peppers in his though)! I can't wait to make again and again!
Archana says
Thank you SO much!! Today I published one more savory lentil pancake recipe. I am sure your family will enjoy it.
Ruweni says
Archana-
What an absolute star you are!! This recipe is just absolutely delicious! I made it tonight for dinner on a whim and it was the best parata type thing I’ve ever made. My husband is a celiac and we have been struggling to find low calorie high protein tasty alternatives. This is the best I’ve found so far!!
Now my only challenge is to try and not make them too often haha
Archana says
Thank you for your lovely review. We have this on repeat at my home too. Enjoy!
Mahena says
Hello from Pakistan. Loved this chila recipe! Definitely sticking to it for my roti cravings as avoiding gluten . I have a question dear, is the nutritional value mentioned in the end for the whole batch of batter made or 1 chila individually?
Next going to try your moong daal recipe too
Archana says
The nutritional value is per serving which is 2 chillas.
Roberta says
Delicious!!
My only problem is that it is very time-taking to cook if you make one at a time in a pan. One batch made 6 pancakes (the last two were a bit smaller) so at six minutes apiece, I wound up nibbling them while I cooked. Next time, I'll try using a double-burner pancake griddle.
Archana says
Yes, using a double pancake griddle is a great idea!
Lea says
Can this chilla be made without the chili? I would like to make it for a toddler
Archana says
Yes! You can skip green chili.
eva says
wow
I could make a variation every day and be thrilled!
and I cant wait to
dahoacuonglethang says
thankkk you for sharing... likeeee