Description
Masoor Dal Chilla are savory Indian pancakes made from red split lentils, blended into a smooth batter infused with green chili, ginger, and cilantro. These protein-packed, gluten-free pancakes are a delicious and healthy breakfast or snack option that cooks quickly on a stovetop skillet until crispy and golden brown.
Ingredients
Dal Batter
- 1 cup split red lentils (masoor dal)
- 3 cups water (for soaking lentils)
- 1 green chili
- 1 inch ginger piece
- 1 teaspoon kosher salt
- ½ cup water (for grinding)
- 2 tablespoons cilantro, finely chopped
For Cooking
- 2 tablespoons oil
Instructions
- Soak the Lentils: Rinse the masoor dal thoroughly under running water until the water runs clear. Drain and soak the lentils in 3 cups of water overnight or for at least 4 hours to soften them.
- Prepare the Batter: Drain the soaked lentils completely and transfer them to a blender jar. Add green chili, ginger, kosher salt, and ½ cup water. Blend to a fine, pourable batter consistency. Stir in finely chopped cilantro and let the batter rest for 5 minutes to thicken slightly.
- Preheat the Pan: Heat a non-stick or cast iron pan over low to medium heat until warm enough for cooking the pancakes.
- Cook the Chilla: Pour approximately ⅓ cup of batter onto the pan, spreading it gently into a 5 to 6-inch circle. Cook on medium heat for 2 to 3 minutes until the bottom shows light brown spots.
- Flip and Cook Other Side: Drizzle a few drops of oil around and on the chilla, then carefully flip it using a spatula. Cook for another 2 to 3 minutes until the chilla develops golden brown marks and is cooked through.
- Repeat: Remove the cooked chilla from the pan and repeat the process with the remaining batter, adding oil as necessary.
Notes
- Soaking the lentils well is essential for a smooth batter and light texture.
- Adjust the amount of green chili according to your spice preference.
- If the batter thickens too much after resting, add a little water to get the right consistency.
- Use a non-stick or well-seasoned cast iron pan to prevent sticking and achieve crisp edges.
- Serve hot with chutney or yogurt for a delicious meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
