Masoor Dal Chilla is a delicious, high-protein Indian pancake made with red lentils and packed with flavor. These savory lentil crepes are naturally gluten-free and vegan, with a crispy edge and soft, flavorful center. They’re easy to customize with veggies and spices, making them perfect for breakfast, lunch, or a healthy snack.
Why You’ll Love This Recipe
✔ Protein-Packed & Nutritious – Made with fiber-rich red lentils
✔ Naturally Gluten-Free & Vegan – No flour, no eggs, no dairy
✔ Quick & Easy – Soak, blend, and cook in under 30 minutes
✔ Versatile & Customizable – Add veggies or toppings to suit your taste
Ingredients
For the Batter:
- 1 cup masoor dal (red lentils), soaked 2–3 hours
- ½ cup water (adjust as needed for blending)
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped (optional)
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- ½ tsp red chili powder (optional)
- ½ tsp salt (or to taste)
- ¼ cup chopped onions
- ¼ cup chopped tomatoes
- ¼ cup chopped cilantro (fresh coriander)
- ½ tsp garam masala (optional)
For Cooking:
- Oil or ghee for frying
How to Make Masoor Dal Chilla
Step 1: Blend the Batter
- Soak the masoor dal in water for 2–3 hours. Drain and rinse.
- Add soaked lentils, ginger, green chilies, turmeric, salt, and water to a blender. Blend until smooth.
- Pour the batter into a bowl. Stir in cumin seeds, chili powder, chopped onions, tomatoes, cilantro, and garam masala.
Step 2: Cook the Chillas
- Heat a non-stick or cast-iron skillet over medium heat and lightly grease with oil.
- Pour a ladleful of batter onto the pan and spread it into a thin pancake.
- Cook for 2–3 minutes or until the edges begin to lift. Flip and cook another 1–2 minutes until golden brown.
- Repeat with remaining batter.
Step 3: Serve
Serve hot with green chutney, tomato chutney, or a side of yogurt.
Serving Ideas & Variations
- 🥑 Avocado Topping: Add mashed avocado with lemon juice for a creamy twist.
- 🧀 Cheesy Version: Sprinkle shredded cheese (vegan or regular) before flipping.
- 🥕 Veggie Boost: Mix in grated carrots, spinach, or bell peppers.
- 🥭 Sweet & Savory: Pair with mango chutney for a sweet-spicy contrast.
Make-Ahead & Storage Tips
- Store the batter in an airtight container in the fridge for up to 2 days.
- Freeze cooked chillas between parchment paper for up to 1 month. Reheat in a pan before serving.
- Meal prep friendly: Make a batch in advance and enjoy throughout the week.
Nutrition Info (Per Chilla – Approximate)
- Calories: 120
- Carbs: 18g
- Protein: 7g
- Fat: 3g
- Fiber: 5g
Masoor Dal Chilla is a flavorful, filling, and fuss-free dish that you can feel good about eating any time of day. Try it today with your favorite chutney or get creative with toppings and mix-ins!