Go Back
+ servings
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
Print Recipe Pin Recipe
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

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