Wholesome, hearty, and packed with plant-based protein, Masoor Dal Chilla (also spelled cheela) is a beloved Indian savory pancake made from ground red lentils. Crisp at the edges, tender inside, and naturally gluten-free, these lentil pancakes are a staple in many Indian homes—especially for breakfast or a light lunch.
Seasoned with spices, herbs, and vegetables, masoor dal chillas are not only nutritious but incredibly easy to make. Soak, blend, season, cook—no fancy equipment, yeast, or long prep times required. Whether you serve them with chutney, yogurt, or rolled up with fillings, these chillas are as versatile as they are satisfying.
Ingredients Overview: The Power of Red Lentils and Spices
Each ingredient in this chilla recipe brings flavor, nutrition, and structure to the dish. Let’s explore the core components:
Masoor Dal (Red Lentils)
Split red lentils cook quickly, are rich in protein and fiber, and blend easily into a smooth batter. Once soaked and ground, they create a naturally gluten-free, protein-rich base perfect for savory pancakes.
Water
Used to soak and blend the dal into a batter. The consistency determines how thick or thin your pancakes turn out.
Aromatics & Vegetables
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Onion – Adds sweetness and texture.
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Tomato – Gives moisture and mild acidity.
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Green chili – Brings gentle heat (optional).
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Ginger – Aids digestion and adds warmth.
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Garlic – Optional but adds savory depth.
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Coriander or Cilantro leaves – Fresh and aromatic.
Spices
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Cumin seeds or ground cumin – Earthy, toasty flavor.
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Turmeric – Adds color and anti-inflammatory benefits.
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Red chili powder – For heat (adjust to taste).
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Salt – Essential for balance.
Oil or Ghee
Used for cooking the chillas until crispy. Ghee adds a richer flavor, while oil keeps it vegan.
Step-by-Step Instructions: How to Make Masoor Dal Chilla
No fermentation needed—just soak, blend, and cook. Here’s how:
1. Soak the Dal
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Rinse 1 cup masoor dal thoroughly under running water.
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Soak in 2–2½ cups of water for at least 2–3 hours or overnight.
2. Blend the Batter
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Drain the soaked dal and transfer to a blender.
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Add:
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½ inch piece of fresh ginger
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1 green chili (optional)
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¼ cup water (add more as needed to blend)
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Blend into a smooth, pourable batter—not too thick or too runny.
3. Add Veggies and Spices
Pour the batter into a bowl. Stir in:
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½ small onion, finely chopped
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1 small tomato, finely chopped
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¼ cup chopped cilantro
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½ tsp cumin seeds or ¼ tsp ground cumin
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¼ tsp turmeric powder
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¼ tsp red chili powder (optional)
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Salt to taste
Let the batter rest for 5–10 minutes to thicken slightly.
4. Cook the Chillas
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Heat a non-stick or cast iron skillet over medium heat.
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Lightly grease with oil or ghee.
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Pour a ladleful of batter onto the pan and gently spread into a thin circle (like a crepe or dosa).
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Drizzle a few drops of oil around the edges.
Cook for 2–3 minutes until the bottom is golden and crisp. Flip and cook the other side for another 1–2 minutes.
5. Serve Hot
Serve immediately with:
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Green chutney (coriander-mint)
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Yogurt or raita
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Pickle (achar)
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Or roll them up with paneer or vegetables for a wrap-style snack
Tips, Variations, and Substitutions
Pro Tips
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Thin batter = crispier chilla. Adjust water based on your preferred texture.
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Non-stick or seasoned cast iron pan is key to prevent sticking.
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Medium heat ensures even cooking and avoids burning.
Variations
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Mixed Lentils: Use a combo of moong dal, toor dal, and masoor dal for more depth.
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Leafy Greens: Add chopped spinach, fenugreek (methi), or grated zucchini to the batter.
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Paneer Stuffed: Add crumbled paneer mixed with spices and herbs inside the chilla before folding.
Substitutions
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Masoor dal substitute: Use moong dal or chana dal if needed (note: soaking time varies).
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Vegan: Use oil instead of ghee.
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No fresh veggies? Mix in dried onion flakes or use plain batter with dry spices.
Serving Ideas & Occasions
Masoor dal chillas are perfect for:
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Healthy Indian Breakfasts: Serve with chutney and tea.
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Lunchbox or Tiffin: Pack with yogurt or a simple dry sabzi.
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Weeknight Dinner: Pair with soup or salad for a light, protein-rich meal.
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Snacks: Mini chillas work great as appetizers or party bites.
Top with:
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A dollop of yogurt or labneh
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Pickled onions or chutney
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A squeeze of lemon
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Crumbled feta or paneer for fusion flair
Nutritional & Health Notes
These savory pancakes are packed with nutrition:
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High in plant protein: One serving provides 12–15g of protein.
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Rich in fiber: Lentils aid digestion and support heart health.
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Naturally gluten-free: Great for those avoiding wheat.
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Low GI: Helps in blood sugar regulation, especially with added veggies.
Pair with probiotic-rich yogurt or chutney for digestive balance.
FAQ
1. Can I make the batter ahead of time?
Yes! The batter can be stored in the fridge for up to 2 days. Stir before using, and thin with water if needed.
2. Are masoor dal chillas gluten-free?
Yes, completely gluten-free—no flour required.
3. What’s the best pan for making chillas?
A non-stick skillet or well-seasoned cast iron tawa is ideal. Stainless steel pans are not recommended unless extremely well-oiled and hot.
4. Can I use canned lentils?
Not recommended. The texture and flavor are best with freshly soaked lentils. Canned lentils are too soft and watery.
5. Can I freeze cooked chillas?
You can freeze cooked chillas between layers of parchment, but fresh is best. Reheat on a hot skillet for best texture.
6. Can I ferment the batter?
You can, but it’s not necessary. A light fermentation (4–6 hours) can enhance flavor and digestibility.
7. How do I make crispy chillas?
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Use a slightly thin batter
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Cook on medium-high heat
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Spread thin
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Use a little oil or ghee on the edges to crisp them up
Tasty Recipes Card
Description:
Masoor Dal Chilla is a savory, protein-packed pancake made with blended red lentils, spices, and vegetables. Naturally gluten-free and full of flavor, it’s a healthy and satisfying Indian breakfast or light meal.
Ingredients:
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1 cup masoor dal (red lentils), soaked 2–3 hours
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½ inch ginger
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1 green chili (optional)
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¼ cup water (for blending)
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½ small onion, finely chopped
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1 small tomato, finely chopped
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¼ cup chopped cilantro
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½ tsp cumin seeds
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¼ tsp turmeric
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¼ tsp red chili powder
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Salt to taste
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Oil or ghee for cooking
Instructions:
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Rinse and soak masoor dal for 2–3 hours.
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Drain and blend with ginger, green chili, and ¼ cup water to a smooth batter.
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Pour into bowl and mix in chopped vegetables and spices. Let rest 5–10 minutes.
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Heat a non-stick pan, grease lightly, and pour a ladle of batter. Spread into a circle.
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Cook 2–3 mins per side until golden and crisp.
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Serve hot with chutney, yogurt, or pickle.
Notes:
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Batter can be stored in fridge for 2 days.
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Add spinach or grated veggies for variety.
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Adjust spice level as desired.
Details:
Prep Time: 10 minutes
Soak Time: 2–3 hours
Cook Time: 20 minutes
Total Time: ~2.5 hours
Yield: 6–8 chillas