Description
Masoor Dal Chilla are savory red lentil pancakes flavored with ginger, green chilies, cumin, onion, and coriander. They cook up with lightly crisp edges and tender centers for a wholesome breakfast, snack, or light meal.
Ingredients
1 cup masoor dal (red lentils)
Water, for soaking
1–2 green chilies
1-inch piece ginger
1/2 teaspoon cumin seeds
Salt, to taste
1/4 teaspoon turmeric powder
1 small onion, finely chopped
2 tablespoons fresh coriander leaves, chopped
2–3 tablespoons oil, for cooking
Pinch of asafoetida, optional
Instructions
- Place the masoor dal in a bowl and rinse thoroughly. Cover generously with water and soak for at least 4 hours or overnight, until softened.
- Drain the soaked lentils well and transfer them to a blender.
- Add the green chilies, ginger, cumin seeds, turmeric powder, and salt. Blend until smooth, adding only a small amount of water as needed to make a thick, pourable batter.
- Transfer the batter to a mixing bowl and stir in the chopped onion, coriander, and optional asafoetida.
- Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil.
- Pour a ladleful of batter into the center of the hot pan and use the back of the ladle to gently spread it into a relatively thin circle.
- Drizzle a little oil around the edges and cook over medium heat until the underside is golden and the top begins to set.
- Carefully flip the chilla and cook the second side until golden and cooked through.
- Repeat with the remaining batter, lightly greasing the pan with additional oil as needed.
- Serve the masoor dal chillas warm with chutney, yogurt, or your favorite dipping sauce.
Notes
For a vegetable-packed variation, add finely grated carrot, chopped spinach, grated zucchini, or finely chopped bell pepper, taking care not to add so much that the batter becomes watery.
For extra heat, add more green chili, red chili powder, or freshly cracked black pepper.
Garam masala, coriander powder, ajwain, or fresh mint can be added for additional flavor.
For softer chillas, spread the batter slightly thicker. For crispier chillas, spread it thinly and allow the first side to become golden before flipping.
Store cooked chillas in an airtight container in the refrigerator for 2–3 days. Reheat in a lightly oiled skillet for the best texture.
The batter can be prepared ahead and refrigerated in a covered container. Stir well before cooking and add a small splash of water if it becomes too thick.
Use gluten-free asafoetida or omit it if strict gluten-free preparation is required.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
