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. Use your ← → (arrow) keys to browse 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 2 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. Use your ← → (arrow) keys to browse 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. recipe Masoor Dal Chilla | Savory Red Lentil Pancakes Gluten-free Vegan lentil flatbreads spiced with green chili and ginger. Makes 6 to 8 chilla. Course: Breads, Breakfast, dinner, Lunch Cuisine: Indian Calories: 225kcal Equipment Non Stick Frying Pan Blender Silicone spatula 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. 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

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