Ingredients
For the Chilla Batter
- 1 cup masoor dal (red lentils), soaked for 2-3 hours
- ½ cup water (or as needed, for blending)
- 1-inch ginger, grated
- 2 green chilies, finely chopped (optional for spice)
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- ½ tsp red chili powder (optional)
- ½ tsp salt (adjust to taste)
- ¼ cup chopped onions
- ¼ cup chopped tomatoes
- ¼ cup chopped cilantro (coriander leaves)
- ½ tsp garam masala (optional, for extra flavor)
For Cooking
- Oil or ghee, for frying
Instructions
- Prepare the Batter: Soak the masoor dal in water for 2-3 hours, then drain thoroughly. In a blender, combine the soaked lentils, grated ginger, green chilies, turmeric powder, salt, and water. Blend until you achieve a smooth, pourable batter. Transfer this batter to a mixing bowl and stir in cumin seeds, red chili powder if using, chopped onions, tomatoes, cilantro, and garam masala for additional flavor.
- Cook the Chilla: Heat a non-stick or cast-iron pan over medium heat and lightly grease it with oil or ghee. Pour a ladleful of the batter onto the hot pan and spread it evenly into a thin pancake shape. Allow it to cook for about 2-3 minutes or until the edges start to lift and the underside turns golden brown. Flip the chilla carefully and cook the other side for an additional 1-2 minutes until cooked through and golden. Repeat the process with the remaining batter.
- Serve & Enjoy: Serve the hot Masoor Dal Chillas immediately with your choice of accompaniments such as mint chutney, tomato chutney, or plain yogurt. They can also be enjoyed with optional toppings or variations like mashed avocado, cheese, or extra vegetables to suit your taste.
Notes
- Soaking the lentils is essential for a smooth batter and quick cooking.
- You can adjust the chili and spice levels according to your preference.
- Use a non-stick or cast-iron pan to ensure the chillas do not stick and cook evenly.
- The batter should be pourable but not too runny; add water gradually.
- For a vegan option, use oil instead of ghee for frying.
- Chillas are best served hot and fresh but can be stored in an airtight container for up to 24 hours.
- Prep Time: 15 minutes (plus 2-3 hours soaking)
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Indian
- Diet: Gluten Free
