Perfectly soft Masoor Dal Chilla, lightly spiced with green chili and ginger. These protein-rich savory lentil pancakes are great for breakfast, snacks, or main meals. They are a delicious gluten-free and vegan substitute for traditional Indian Chapatis, Parathas or Naan.

What is Chilla?

Chilla or Cheela, also known as Puda or Pudla, are savory pancakes made from lentils. In India, Pudla is often enjoyed for breakfast with chutney and pickles. I love serving them instead of naan or parathas as a healthy, gluten-free, and vegan flatbread. In this recipe, I use Masoor Dal (red lentils), but you can also make it with Moong Dal (yellow lentils).

Ingredients for Masoor Dal Chilla

Masoor Dal – Dried red lentils are the most popular lentils because they taste good and cook quickly. They are a staple throughout India and are most commonly used in dals. You can find them in supermarkets, organic stores, or Asian stores. You can also use Moong Dal instead.

Green chili – Indian green chili gives these pancakes earthy and spicy flavors. Unlike the thicker chilies of Mexican cuisine or the tiny bird's eye chilies of Thai cuisine, Indian chilies are long, thin, and green. They are green because they are unripe. You can add more or less depending on your desired spice level.

Cilantro – Cilantro is very popular in Indian cuisine for its vibrant color and citrusy flavor. This herb loses its unique flavor when cooked, so it should be added to the batter just before preparing the chillas .

Ginger – Fresh ginger adds a hint of spice and peppery aroma. It is usually added at the beginning of preparation so that it loses some of its refreshing sharpness and can support the subsequent spices.

FAQs

Why can't I spread my chilla batter?

If the pan is too hot or the batter is too thick, the batter will clump and won't spread. The pan needs to be hot, but not extremely hot. The batter should be thick, but have a pourable and spreadable consistency. You can sprinkle some water to check if the pan is hot, and then spread the batter.

Why does my chilla batter stick to the ladle?

If the pan is not hot enough or the batter is too thick, it will stick to the bottom of the ladle.

Add some water to the batter and stir well until you reach a pourable and spreadable consistency.

Serving suggestions

Serve hot chillas with your favorite pickle, chutney or dips as breakfast or a snack, along with a cup of Masala Chai. Masoor Dal Chillas also taste great as a main dish together with curries like Achari Paneer, Aloo Matar or Paneer Bhurji. They also go well with Beef Pickle and Chicken Curry.

Ingredients for 6 to 8 Chillas

• 1 cup split red lentils (Masoor Dal)
• 3 cups water for soaking the lentils
• 1 green chili
• 2.5 cm ginger
• 1 tsp salt
• ½ cup water (for the batter)
• 2 tbsp fresh coriander, finely chopped
• 2 tbsp vegetable oil
   

Instructions

Masoor Dal rinse and drain, then soak in water overnight or for at least 4 hours.

Drain all the water. Put the lentils in a blender jar. Add green chili, ginger, salt, and water and make a fine batter with a pourable consistency.

Add coriander and stir briefly. Let the dough rest for five minutes.

Preheat a pan (preferably 20 cm in diameter) over low to medium heat until it is very hot. Pour a small ladle of batter (about ⅓ cup) into the pan and spread it until the bottom is covered to make a large pancake.

Bake over medium heat for 2 to 3 minutes. Drizzle with a few drops of oil and carefully flip the Chilla . Drizzle a little more oil over it and bake for another 2 to 3 minutes or until the Chilla has light brown spots.

Remove the Chilla and repeat the process with the remaining batter.

Serve hot Massor Dal Chillas with Malabar Beef Pickle, Dhaniya Pudina Chutney as breakfast or snack together with a cup of Masala Chai. They are also fantastic when served with main meals together with curries like Achaari Paneer, Aloo Matar, Mushroom Masala or with Aam ka Murgh, Butter Chicken.

Tips

• In general, we do not add leavening agents like baking soda or baking powder to Masoor Dal Chilla. But, for a fluffy soft Chilla with the consistency of a vegan omelette, you can add a pinch of baking soda or ¼ teaspoon of baking powder to the batter.
• Add grated vegetables like carrots, beetroot, cabbage, and bell peppers to give your Masoor Dal Chillas a nutrient boost.
• Prepare the batter (without adding vegetables) and store it in a container in the refrigerator for up to 2 days. Let it sit for a while before making the Chillas. Add the vegetables as desired and stir. If needed, add a few tablespoons of water to achieve a pourable consistency.
• An easy way to reheat the Chillas is to heat them in the oven. Preheat your oven to 250 C and place 2 to 3 Chillas on a baking tray. I make mine in 2 baking trays. Heat for 2 to 3 minutes. The lower tray takes a little longer.

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