
Masoor Dal Chilla is a high-protein, gluten-free, and vegan Indian pancake made from red lentils. It’s crispy on the outside, soft inside, and packed with spices, herbs, and veggies for extra flavor. These savory pancakes make a nutritious breakfast, lunch, or snack, and are perfect for pairing with chutneys or yogurt.
Why You’ll Love This Recipe
✔ Healthy & High-Protein – Packed with plant-based protein & fiber
✔ Gluten-Free & Vegan – Naturally made with lentils, no flour needed
✔ Easy & Quick – Soak, blend, and cook in just 30 minutes
✔ Customizable – Add your favorite veggies & spices
Ingredients
For the Chilla Batter
- 1 cup masoor dal (red lentils), soaked for 2-3 hours
- ½ cup water (or as needed, for blending)
- 1-inch ginger, grated
- 2 green chilies, finely chopped (optional for spice)
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- ½ tsp red chili powder (optional)
- ½ tsp salt (adjust to taste)
- ¼ cup chopped onions
- ¼ cup chopped tomatoes
- ¼ cup chopped cilantro (coriander leaves)
- ½ tsp garam masala (optional, for extra flavor)
For Cooking
- Oil or ghee, for frying
How to Make Masoor Dal Chilla
Step 1: Prepare the Batter
- Soak the lentils in water for 2-3 hours, then drain.
- Blend soaked masoor dal, ginger, green chilies, turmeric, salt, and water until smooth.
- Transfer to a bowl and mix in cumin seeds, red chili powder, onions, tomatoes, and cilantro.
Step 2: Cook the Chilla
- Heat a non-stick or cast-iron pan over medium heat and lightly grease with oil.
- Pour a ladle of batter onto the pan and spread into a thin pancake.
- Cook for 2-3 minutes until the edges lift, then flip and cook for another 1-2 minutes.
- Repeat with the remaining batter.
Step 3: Serve & Enjoy!
- Serve hot with mint chutney, tomato chutney, or yogurt.
Serving Ideas & Variations
🥑 Avocado Masoor Chilla: Top with mashed avocado & lemon juice.
🧀 Cheesy Twist: Sprinkle shredded vegan or regular cheese before flipping.
🌿 Extra Veggies: Add grated carrots, spinach, or bell peppers to the batter.
🥭 Sweet & Savory: Serve with mango chutney for a tangy-sweet combo.
Make-Ahead & Storage Tips
- Refrigerate: Store batter in an airtight container for up to 2 days.
- Freeze: Cooked chillas can be frozen for up to 1 month. Reheat on a pan.
- Meal Prep Friendly: Make a big batch and enjoy them throughout the week!
Nutrition (Per Chilla – Approximate)
- Calories: 120
- Carbs: 18g
- Protein: 7g
- Fat: 3g
- Fiber: 5g
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