Masoor Dal Chilla | Savory Red Lentil Pancakes
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.
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 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.
