Why You’ll Love This Recipe
- Protein-Packed & Nutritious – Made with fiber-rich red lentils.
- Naturally Gluten-Free & Vegan – No flour, eggs, or dairy, just wholesome plant-based ingredients.
- Quick & Easy – Soak, blend, and cook in under 30 minutes.
- Versatile & Customizable – Add your favorite veggies or toppings to suit your taste preferences.
Ingredients
For the Batter:
- 1 cup masoor dal (red lentils), soaked for 2-3 hours
- ½ cup water (adjust as needed for blending)
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped (optional)
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- ½ tsp red chili powder (optional)
- ½ tsp salt (or to taste)
- ¼ cup chopped onions
- ¼ cup chopped tomatoes
- ¼ cup chopped cilantro (fresh coriander)
- ½ tsp garam masala (optional)
For Cooking:
- Oil or ghee for frying
Step-by-Step Instructions
Step 1: Blend the Batter
- Soak the masoor dal in water for 2-3 hours. Drain and rinse.
- Add the soaked lentils, grated ginger, green chilies, turmeric, salt, and water to a blender. Blend until smooth.
- Pour the batter into a bowl and stir in cumin seeds, chili powder, chopped onions, tomatoes, cilantro, and garam masala (if using).
Step 2: Cook the Chillas
- Heat a non-stick or cast-iron skillet over medium heat and lightly grease with oil or ghee.
- Pour a ladleful of batter onto the pan and spread it into a thin pancake.
- Cook for 2-3 minutes or until the edges begin to lift. Flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
Step 3: Serve
- Serve hot with green chutney, tomato chutney, or a side of yogurt.
Serving Ideas & Variations
- Avocado Topping: Add mashed avocado with lemon juice for a creamy twist.
- Cheesy Version: Sprinkle shredded cheese (vegan or regular) before flipping for a cheesy flavor.
- Veggie Boost: Mix in grated carrots, spinach, or bell peppers for extra nutrition.
- Sweet & Savory: Pair with mango chutney for a perfect balance of sweet and spicy flavors.
Make-Ahead & Storage Tips
- Batter Storage: Store the batter in an airtight container in the fridge for up to 2 days.
- Freeze Cooked Chillas: Freeze cooked chillas between parchment paper for up to 1 month. Reheat in a pan before serving.
- Meal Prep Friendly: Make a batch of chillas in advance and enjoy throughout the week.
Nutrition Info (Per Chilla – Approximate)
- Calories: 120
- Carbohydrates: 18g
- Protein: 6g
- Fat: 2g
- Fiber: 3g
- Sodium: 200mg
FAQs
Can I make this recipe without green chilies?
Yes, you can omit the green chilies if you prefer a milder flavor or are serving it to young children or those who are sensitive to spice.
Can I use a different type of lentil?
Masoor dal (red lentils) is preferred for this recipe due to its texture and flavor, but you can experiment with other lentils like moong dal or toor dal for slight variations in taste.
Can I make the batter ahead of time?
Yes, you can make the batter in advance and store it in the refrigerator for up to 2 days. Just give it a good stir before cooking.
What can I serve these chillas with?
Masoor dal chilla pairs wonderfully with green chutney, tomato chutney, or a side of yogurt. You can also serve it as a wrap with fresh vegetables for a more filling meal.
Can I freeze these pancakes?
Yes, cooked chillas can be frozen. Stack them with parchment paper between each pancake and freeze for up to 1 month. To reheat, warm them in a pan on medium heat until heated through.
Conclusion
These Masoor Dal Chillas are not only a delicious breakfast or snack option but also a protein-packed, healthy meal that’s easy to make and highly customizable. Whether you’re looking for a simple, satisfying dish or want to experiment with additional veggies and flavors, these savory pancakes will surely become a staple in your kitchen. Enjoy them fresh, or make them in advance for a quick meal throughout the week!
Masoor Dal Chilla (Savory Red Lentil Pancakes)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 chillas
- Category: Main Dish
- Method: Pan-fry
- Cuisine: Indian
Description
These **Masoor Dal Chillas** are savory, high-protein Indian pancakes made with red lentils. Naturally gluten-free and vegan, they’re a perfect healthy meal or snack, easy to make, and customizable with your favorite veggies and spices.
Ingredients
1 cup masoor dal (red lentils), soaked for 2-3 hours
½ cup water (adjust as needed for blending)
1-inch piece of ginger, grated
2 green chilies, finely chopped (optional)
½ tsp turmeric powder
½ tsp cumin seeds
½ tsp red chili powder (optional)
½ tsp salt (or to taste)
¼ cup chopped onions
¼ cup chopped tomatoes
¼ cup chopped cilantro (fresh coriander)
½ tsp garam masala (optional)
Instructions
- Soak the masoor dal in water for 2-3 hours. Drain and rinse. Add the soaked lentils, grated ginger, green chilies, turmeric, salt, and water to a blender. Blend until smooth.
- Pour the batter into a bowl and stir in cumin seeds, chili powder, chopped onions, tomatoes, cilantro, and garam masala (if using).
- Heat a non-stick or cast-iron skillet over medium heat and lightly grease with oil or ghee. Pour a ladleful of batter onto the pan and spread it into a thin pancake. Cook for 2-3 minutes or until the edges begin to lift. Flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve hot with green chutney, tomato chutney, or a side of yogurt.
Notes
If you prefer a milder flavor, omit the green chilies.
You can substitute masoor dal with moong dal or toor dal for a different taste.
Feel free to experiment with grated carrots, spinach, or bell peppers for added nutrition.
Nutrition
- Serving Size: 1 chilla
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
