Perfectly soft Masoor Dal Chilla, lightly spiced with green chili and ginger. These protein-packed savory lentil pancakes are excellent for breakfast, a snack, or with main meals. They make for a delicious gluten-free and vegan substitute for the traditional Indian roti, parathas, or naan.
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Chilla or Cheela, also known as Puda or Pudla, are savory pancakes made with lentils. In India, Pudla is often enjoyed for breakfast with chutney and pickles. I love serving them in place of naan or parathas as a gluten-free and vegan flatbread. I am using red lentils or Masoor Daal in this recipe, but you can also make it with Moong Dal or even gram flour. Want to add more fiber and color? Try Spinach Chilla and Beet Chilla Recipes.
Moong Dal Chilla and Besan Chilla are on repeat in my kitchen for breakfast and lunch. I often add finely diced red onions to them, but you can also add other veggies like spinach, carrots, and tomatoes, just to name a few.
Ingredient Notes & Tips
- Masoor Dal (Split Red Lentils): These cook quickly and give the chillas a soft texture with a mild, nutty flavor. If you don’t have masoor dal on hand, split yellow moong dal makes a great substitute with equally delicious results.
- Green Chili: Indian green chilies add a signature earthy heat to the batter. Adjust the quantity to suit your spice preference—or swap with a milder chili if needed.
- Fresh Ginger: A small amount of grated ginger goes a long way in adding warmth, subtle heat, and a beautifully fresh aroma to the dish.
How to make Masoor Dal Chilla
Serving
Serve hot chillas with your favorite pickle, chutney, or peanut thecha as a breakfast or snack along with a cup of ginger chai.
Storing
These savory pancakes are a perfect make-ahead recipe. Refrigerate them in an airtight container for 3 to 5 days. To reheat, place them on a hot pan and cook on both sides for 1 to 2 minutes.
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Masoor Dal Chilla | Savory Red Lentil Pancakes
Recipe Video
Ingredients
- 1 cup split red lentils masoor dal
- 3 cups water for soaking lentils
- 1 green chilli
- 1 inch ginger
- 1 teaspoon kosher salt
- ½ cup water for grinding
- 2 tablespoons cilantro finely chopped
- 2 tablespoons oil
Instructions
- Rinse and drain masoor dal and soak in water overnight or atleast 4 hours
- Drain out all the water. Add the lentils to a blender jar.
- Add green chili, ginger, salt, and water and make a fine batter with a pourable consistency. Add cilantro and give a quick stir. Rest the batter for five minutes.
- Preheat the pan to low-medium heat.
- Pour around ⅓ cup of batter and spread it into a 5 to 6-inch pancake. Cook on medium heat for 2 to 3 minutes. Add a few drops of oil and then carefully flip the chilla.
- Add drizzle some oil on the top and cook for another 2 to 3 minutes or until the chilla has light brown marks. Take the chilla out and repeat with remaining batter.
dahoacuonglethang says
thankkk you for sharing... likeeee
Laura says
Can I let the batter ferment overnight as in dosa batter? Thanks!
Archana says
Yes you can.
Laura Saunders-Calvert says
Can I make a big batch of these and freeze them?
Archana says
yes! You can freeze them
Sherri says
This looks wonderful, but I don't eat very hot (,spicy hot) foods. What can I replace the chili pepper with...a regular sweet pepper?
Archana says
You can simply skip chili pepper. Ginger will add a nice flavor and a bit of a kick
Mo says
Could I add scallions/green onions? Maybe after blending.
Would they fall apart or break up?
Archana says
Yes, absolutely! You can add it to the batter and it will work just fine. Check out my Mung Dal Chilla recipe where I also add onions etc - https://securedspot.vip/moong-dal-chilla/%3C/a%3E%3C/p%3E
Pamela says
This was delicious. I use just a little bit less of the green chili. Plus, I use sprouted lentils. It worked out beautifully. Thank you.
Archana says
Love the idea of using sprouted lentils.
Laura Shilliday says
Fabulous. Super easy, tasty and healthy. I added a bit more ginger and made it with red a red chili cause I couldn’t get green. Will make these with daal or a curry again. Am now fermenting the batter overnight to try like dosa. Thank you for such a great recipe.
Archana says
Laura, You are welcome!
Mani Muthiah says
Wonderful texture, great tasting. I added a spoon of hing/coconut/onions
Izzy says
If I dont have time to let them sit overnight can I cook them?
Archana says
You can soak them in warm water for 30 mins.
Mia says
These are so tasty and easy to make! My 10yo loved the flavor, but it was a smidge too spicy for him (he’s building his spicy tolerance). It’s now on rotation for me!
Archana says
Love it when kids enjoy my recipes.
H. Phace says
I followed the recipe exactly as described, and these came out wonderfully. I will make these again and again. Thank you.
Sophia says
For my toddler I tried this recipe - I skipped on green chillies and added finely grated zucchini and carrots. She loved it. Thanks for sharing simple and practical recipes.
Archana says
Thank you, Sophia! I love the addition of colorful veggies.
Lori Clark says
I plan on making these tonight! I can't wait.
Also, question, what is that tomato looking chutney on the side of the pancakes?
Archana says
That is mango pickle (achaar)
Shobhana Rajendran says
Are the nutritional values at the end of the recipe for one chilla?
Archana says
The nutritional value is for 2 Chillas.
Thomas says
Great recipe! Thank you.
Bonnie says
You didn’t mention oiling the pan. Don’t they stick.
Leon says
Since the recipe suggests a split-gram lentil, in a 4hrs or more soak really required? From what I know, since it's split gram, 15 - 20 mins should suffice.
Archana says
30 mins in warm water will work.
Laura says
Hi, Will this work without the oil? Thank you.
Archana says
yes if you have a good non stick pan.
Jasson says
Very nice recipe chef . Delicious, yammy . Thank you for your effort
Amu says
Great but mine needed more water.
We live in a very dry climate.
Archana says
Thank you for the feedback
Mary Dicig says
Excellent recipe. It will replace idli for me, which are way more trouble. I added a pinch of yeast and fermented overnight to get some tang - fantastic. Thank you so much.
Jemimah says
What can I swap cilanrto/coriander for? Our family are not a friend of its flavour. Surprisingly ground coriander we are okay with.
Archana Mundhe says
Cilantro in Indian cuisine is often added as garnish and can be skipped in many dishes including these lentil chillas. You can add other veggies like finely diced onions, tomatoes or spinach if you like.