Savor This Masoor Dal Chilla Recipe

Introduction

Masoor Dal Chilla is a savory Indian pancake made from red lentils, offering a protein-packed and flavorful meal. Light, crispy, and easy to prepare, it’s perfect for breakfast, snacks, or a light dinner.

Ingredients

• 1 cup Red Lentils (Masoor Dal), soaked for 3-4 hours
• 1 Onion, finely chopped
• 1 Tomato, ripe and chopped
• 1 Green Chili (optional, adds spice)
• 1 teaspoon Turmeric
• 1 teaspoon Cumin Seeds (whole)
• 2 tablespoons Coriander Leaves, fresh, for garnish
• Salt, to taste
• Oil for cooking (neutral oil like vegetable or coconut)

Instructions

1. Step 1: Rinse the red lentils under cold water, then soak them for 3 to 4 hours. After soaking, drain the lentils thoroughly.
2. Step 2: Transfer the soaked lentils to a blender. Add just enough water to blend smoothly and process until you get a smooth, pourable batter without lumps.
3. Step 3: In a large mixing bowl, combine the lentil batter with finely chopped onion, chopped tomato, green chili if using, turmeric, cumin seeds, coriander leaves, and salt. Mix well to combine all ingredients evenly.
4. Step 4: Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour a ladleful of batter onto the skillet, spreading it into a circle about 6 inches in diameter.
5. Step 5: Cook the chilla for about 2 minutes until the edges begin to lift and it turns lightly golden on the bottom.
6. Step 6: Carefully flip the chilla and cook the other side for 2 to 3 minutes until golden brown and crispy.
7. Step 7: Serve the Masoor Dal Chillas hot with mint chutney or yogurt for dipping.

Tips & Variations

• For a smoother batter, soak the lentils overnight or grind them with minimal water to avoid a runny batter.
• Add finely grated ginger or garlic to the batter for extra flavor.
• Use cooked mashed potatoes or paneer as a filling for stuffed chillas.
• If you prefer a milder flavor, omit the green chili.
• Serve with a side of tangy tamarind chutney or fresh yogurt for a delicious contrast.

Storage

Store any leftover Masoor Dal Chillas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them on a skillet over medium heat until crisp again. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils instead of red lentils?

While red lentils work best for their quick soaking and smooth texture, you can experiment with yellow split peas or moong dal, but soaking and blending times may vary.

Is it necessary to soak the lentils before making the batter?

Yes, soaking softens the lentils and makes them easier to blend smoothly. It also aids digestion and reduces cooking time on the pan.

Savor This Masoor Dal Chilla Recipe

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★★★★★

4.7 from 117 reviews

Masoor Dal Chilla is a nutritious and delicious Indian savory pancake made from red lentils. Soaked and blended into a smooth batter, it is combined with fresh vegetables and spices, then pan-cooked to golden perfection. This protein-rich dish is great for breakfast, snacks, or a light meal, and pairs wonderfully with mint chutney or yogurt.

• Author: Jeannette
• Prep Time: 15 minutes (plus 3-4 hours soaking time)
• Cook Time: 15 minutes
• Total Time: 3 hours 30 minutes
• Yield: 4–6 chillas 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten Free

Ingredients

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Main Ingredients

• 1 cup Red Lentils (Masoor Dal) (Soaked for 3–4 hours)
• 1 Onion (Finely chopped)
• 1 Tomato (Ripe and chopped)
• 1 Green Chili (optional; adds spice)
• 1 teaspoon Turmeric
• 1 teaspoon Cumin Seeds (Whole)
• 2 tablespoons Coriander Leaves (Fresh, for garnish)
• Salt to taste
• Oil for cooking (Neutral oil like vegetable or coconut)

Instructions

1. Soak the Lentils: Rinse the red lentils thoroughly under cold water and soak them for 3-4 hours. After soaking, drain the water completely to prepare for blending.
2. Make the Batter: Transfer the soaked lentils to a blender. Add just enough water to help achieve a smooth and pourable consistency. Blend until there are no lumps and the batter is uniform.
3. Prepare the Mixture: In a large mixing bowl, combine the lentil batter with finely chopped onion, chopped ripe tomato, green chili (if using), turmeric, cumin seeds, coriander leaves, and salt. Mix well until all ingredients are evenly incorporated into the batter.
4. Heat the Skillet: Place a non-stick skillet or pan over medium heat. Lightly grease it with your choice of neutral cooking oil to prevent sticking.
5. Cook the Chilla: Pour a ladleful of the batter into the heated skillet and spread it gently into a circular shape about 6 inches in diameter. Cook for approximately 2 minutes or until the edges begin to lift and the base is golden.
6. Flip and Finish: Carefully flip the chilla using a spatula and cook the other side for another 2 to 3 minutes until it is golden brown and crispy. Adjust heat as necessary to avoid burning.
7. Serve: Serve the Masoor Dal Chillas hot with mint chutney or yogurt for a flavorful accompaniment.

Notes

• Soaking the lentils softens them and helps in making a smooth batter, which is key for soft chillas.
• Adjust the water quantity while blending to get a batter that’s neither too thick nor too runny.
• Green chili is optional; omit it if you prefer a milder taste.
• You can add finely chopped vegetables like bell peppers or grated carrots for added nutrition and texture.
• Use a non-stick pan for easier flipping and low oil usage.
• Serve immediately for the best taste and texture, as chillas tend to get soggy if left standing.

Keywords: Masoor Dal Chilla, Red Lentil Pancakes, Indian Breakfast, Savory Pancakes, Healthy Lentil Recipe