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Chilla

Savory and nutritious pancakes made from red lentils, perfect for any meal of the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup masoor dal (red lentils) Rinse and soak for about 2 hours.
  • 1 green chili, chopped Add according to spice preference.
  • 1 inch ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • to taste Salt
  • Water, as needed For batter consistency.
  • Oil, for cooking Use as needed for greasing skillet.

Method
 

Preparation
  1. Rinse and soak masoor dal for about 2 hours, then drain and rinse again.
  2. In a blender, combine the dal with green chili, ginger, turmeric, cumin seeds, and salt. Blend into a smooth batter, adding water gradually until it reaches a pancake-like consistency.
Cooking
  1. Heat a non-stick skillet or tawa over medium heat and lightly grease with oil.
  2. Pour a ladleful of batter onto the skillet, spreading it into a round shape.
  3. Cook for 2–3 minutes, then flip and cook the other side for another 2–3 minutes until golden brown.
Serving
  1. Repeat with the remaining batter, adding oil as needed.
  2. Serve the masoor dal chilla hot with chutney or yogurt.

Notes

To store, let the pancakes cool completely and place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to a month. Reheat before serving. Feel free to add chopped vegetables or adjust spices to taste for variation.