Please click on the stars in the recipe card below
Pin Recipe Save
Masoor Dal Chilla | Savory Red Lentil Pancakes
Gluten-free Vegan lentil flatbreads spiced with green chili and ginger. Makes 6 to 8 chilla.
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