Masoor Dal Chilla | Savory Red Lentil Pancakes

Introduction

Looking for a healthy, protein-packed breakfast or snack that’s quick, flavorful, and satisfying? Enter Masoor Dal Chilla, also known as savory red lentil pancakes.

Made from red lentils (masoor dal) and aromatic spices, these pancakes are a staple in Indian cuisine. Not only are they high in protein and fiber, but they’re also naturally gluten-free and vegan, making them a perfect choice for modern dietary preferences. According to nutrition trend data, plant-based protein breakfasts have seen a 40% increase in global searches in the last 2 years, highlighting the rising demand for dishes like dal chilla.

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Ingredients List

• 1 cup red lentils (masoor dal), soaked for 2–3 hours
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 2 green chilies, finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped
• Oil or ghee for cooking

Optional Additions:

• Grated carrot or zucchini for extra fiber
• Chopped spinach for added nutrition
• A pinch of asafoetida (hing) for traditional flavor

Pro Tips:

• Soaking lentils reduces cooking time and improves digestibility.
• Use a blender to make a smooth batter for soft, fluffy pancakes.

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Timing

• Preparation Time: 10 minutes
• Soaking Time: 2–3 hours
• Cooking Time: 15–20 minutes
• Total Time: 2 hours 30 minutes (including soaking)

Insight: While the soaking step is essential, the hands-on preparation and cooking takes under 30 minutes, making this dish highly convenient.

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Step-by-Step Instructions

Step 1: Soak and Grind Lentils

• Rinse 1 cup of red lentils and soak for 2–3 hours.
• Drain and blend with a small amount of water to form a smooth batter (pourable but thick).

Step 2: Add Vegetables and Spices

• Mix in chopped onion, tomato, green chilies, coriander leaves, turmeric, cumin seeds, coriander powder, and salt. Stir until evenly combined.

Step 3: Heat the Pan

• Heat a non-stick skillet or tava over medium heat. Lightly grease with oil or ghee.

Step 4: Cook the Chilla

• Pour a ladleful of batter and spread into a thin pancake (similar to a dosa).
• Cook for 2–3 minutes on one side until golden brown, then flip and cook for another 2 minutes.
• Repeat with remaining batter.

Step 5: Serve

• Serve hot with green chutney, yogurt, or ketchup for a quick, wholesome meal.

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Nutritional Information (Per Serving, 2 pancakes)

• Calories: 180 kcal
• Protein: 10g
• Fat: 4g
• Carbohydrates: 25g
• Fiber: 5g
• Sodium: 250mg

Insight: Red lentils are rich in plant-based protein, iron, and fiber, making Masoor Dal Chilla an ideal breakfast for sustained energy.

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Healthier Alternatives for the Recipe

• Use olive oil or avocado oil for a heart-healthy fat.
• Add finely chopped vegetables like spinach, bell peppers, or zucchini to boost fiber and micronutrients.
• Serve with low-fat yogurt or a homemade herb chutney for a lighter accompaniment.
• Use whole spices (grind fresh cumin and coriander) for a more robust flavor without extra sodium.

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Serving Suggestions

• Pair with mint-coriander chutney or tamarind chutney for authentic Indian flavor.
• Serve alongside a bowl of fresh salad for a balanced breakfast.
• Stack two or three chillas with a dollop of yogurt in between for a savory sandwich twist.
• Make mini chillas as finger food for brunch or party appetizers.

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Common Mistakes to Avoid

• Too thick batter: Makes chillas dense; batter should be pourable but thick.
• Skipping soaking: Lentils won’t blend smoothly, resulting in uneven texture.
• Cooking on high heat: Leads to burning outside and raw inside; medium heat works best.
• Flipping too early: Wait until the edges are set for easy flipping.

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Storing Tips for the Recipe

• Refrigerate cooked chillas in an airtight container for up to 2 days.
• Reheat in a skillet for best texture; avoid microwaving to prevent sogginess.
• Batter can be stored in the fridge for 12–24 hours; stir well before cooking.
• Freeze cooked chillas between parchment sheets for up to 1 month. Reheat on a skillet.

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Conclusion

Masoor Dal Chilla | Savory Red Lentil Pancakes are a versatile, protein-rich, and flavorful Indian breakfast that everyone will love. Quick to make, nutrient-dense, and delicious, they are perfect for a healthy start to the day. Try this recipe, leave your feedback in the comments, and subscribe for more wholesome recipes!

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FAQs

Q1: Can I use yellow or green lentils instead of red lentils?
A1: Yes, but cooking times may vary. Red lentils are preferred for quick cooking and soft texture.

Q2: Can chillas be made gluten-free?
A2: Absolutely, as they are naturally gluten-free when made from lentils.

Q3: How do I make chillas crispier?
A3: Spread the batter thin and cook on medium heat with a light drizzle of oil.

Q4: Can I make these ahead for meal prep?
A4: Yes, refrigerate cooked chillas and reheat in a skillet. Batter can also be stored for a day.

Q5: Are chillas vegan?
A5: Yes, this recipe is naturally vegan and can be paired with vegan chutneys or dips.