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masoor dal chilla served with chutney and pickle
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4.84 from 61 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


  • 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


  • 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.



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
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