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Masoor Dal Chilla | Savory Red Lentil Pancakes Recipe

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  • Author: Sue
  • Prep Time: 10 minutes plus 4 hours soaking
  • Cook Time: 15 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 4 servings (about 8 chillas)
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Indian
  • Diet: Gluten Free

Description

Masoor Dal Chilla is a delicious and nutritious savory red lentil pancake popular in Indian cuisine. Made from soaked and blended split red lentils with aromatic green chili, ginger, and fresh cilantro, these pancakes are lightly pan-fried to golden perfection. Perfect for a healthy breakfast or snack, they are protein-rich, gluten-free, and easy to prepare with simple ingredients and minimal oil.

Ingredients

Dal Batter

  • 1 cup split red lentils (masoor dal)
  • 3 cups water (for soaking lentils)
  • 1 green chili
  • 1 inch ginger
  • 1 teaspoon kosher salt
  • ½ cup water (for grinding)
  • 2 tablespoons cilantro (finely chopped)

For Cooking

  • 2 tablespoons oil

Instructions

  1. Soak the Lentils: Rinse and drain the masoor dal thoroughly. Soak the lentils in 3 cups of water overnight or for at least 4 hours until they are soft and swollen.
  2. Prepare the Batter: Drain the soaked lentils completely. Transfer them to a blender jar along with the green chili, ginger, kosher salt, and ½ cup of water. Blend to create a smooth, pourable batter. Add the finely chopped cilantro and gently stir to combine. Let the batter rest for 5 minutes to hydrate and thicken slightly.
  3. Preheat the Pan: Heat a non-stick pan or skillet over low to medium heat to ensure even cooking without burning the chilla.
  4. Cook the Chilla - First Side: Pour about ⅓ cup of the batter onto the pan and spread it evenly into a 5 to 6-inch round pancake using the back of a spoon. Cook on medium heat for 2 to 3 minutes until the edges start to lift and the bottom develops light golden brown spots. Drizzle a few drops of oil around the edges to help crisp the pancake.
  5. Flip and Cook - Second Side: Carefully flip the chilla using a spatula and drizzle some oil on the cooked side. Cook for another 2 to 3 minutes until this side also turns light brown and the pancake is cooked through.
  6. Repeat and Serve: Remove the cooked chilla from the pan and repeat the process with the remaining batter. Serve hot with your favorite chutney or yogurt.

Notes

  • Soaking lentils properly is crucial to achieve a smooth batter and tender pancakes.
  • Adjust water quantity while blending to get a pourable but not too runny batter.
  • Use a non-stick pan for easy flipping and minimal oil usage.
  • These chillas can be enjoyed plain or stuffed with vegetables for a variation.
  • Leftover batter can be refrigerated for up to 1 day.

Find it online: https://suerecipe.com/masoor-dal-chilla-savory-red-lentil-pancakes-recipe/