10 Protein-Rich Masoor Dal Chilla Ideas Worth Trying

I’m so excited to share my latest obsession with you: masoor dal chilla. These protein-rich beauties have transformed my meals into something special. From adding grated carrots for a sweet crunch to experimenting with paneer for a creamy twist, there’s a chilla variation to suit everyone’s taste. Join me as we explore these delicious options that are sure to satisfy. Let’s get cooking and enjoy some flavorful delights together!

Classic Masoor Dal Chilla

The Classic Masoor Dal Chilla is a protein-rich, savory Indian pancake made from red lentils (masoor dal). This healthy, gluten-free dish isn’t only delicious but also easy to make, making it a perfect breakfast or snack option.

The chilla is flavored with spices and herbs, offering a delightful burst of flavors with every bite. Its crispy edges and soft center make it a favorite across households. In addition to its taste, masoor dal chilla is a great source of plant-based protein, making it a nourishing meal or snack.

Preparing this classic dish involves soaking masoor dal, blending it into a smooth batter, and cooking it on a skillet until golden brown. The batter is seasoned with spices like cumin and turmeric, and enhanced with fresh ingredients like onion, green chili, and coriander leaves for an extra punch of flavor.

The chilla can be served with a side of chutney or yogurt for a complete meal experience. This recipe serves 4-6 people, making it ideal for family breakfasts or as a light meal during the day.

Ingredients:

• 1 cup masoor dal (red lentils)
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 cup coriander leaves, finely chopped
• Salt to taste
• Water, as needed
• Oil, for cooking

Cooking Instructions:

1. Soak the Lentils: Begin by washing the masoor dal thoroughly under running water. Then, soak the lentils in enough water for about 2-3 hours until they’re soft. Drain the water before proceeding to the next step.
2. Prepare the Batter: In a blender, add the soaked masoor dal along with a little water to help blend. Blend it into a smooth batter. The consistency should be similar to pancake batter, so add water gradually to achieve this if necessary.
3. Season the Batter: Transfer the batter into a mixing bowl. Add the chopped onion, green chilies, cumin seeds, turmeric powder, coriander leaves, and salt. Mix everything well to guarantee the ingredients are evenly distributed.
4. Cook the Chillas: Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil. Pour a ladleful of batter onto the skillet and spread it out gently into a circle, similar to making a pancake. Cook for 2-3 minutes until the bottom is golden brown.
5. Flip and Cook: Carefully flip the chilla using a spatula and cook the other side for another 2 minutes until it’s cooked through and golden. Repeat the process with the remaining batter, adding more oil as needed.
6. Serve: Once cooked, serve the masoor dal chillas hot with your choice of chutney or yogurt.

Extra Tips:

For a variation, you can add grated vegetables like carrot or zucchini to the batter for extra nutrition and color. If you prefer a spicier chilla, increase the amount of green chili or add a pinch of red chili powder.

Confirm the skillet is adequately heated before pouring the batter to prevent sticking. If the batter becomes too thick while resting, add a little water to adjust the consistency. Finally, always taste the batter before cooking to adjust the salt and spices according to your preference.

Spinach and Masoor Dal Chilla

Spinach and Masoor Dal Chilla is a nutritious and delightful Indian dish that combines the earthy flavors of red lentils (masoor dal) with the vibrant freshness of spinach. This protein-rich pancake is perfect for breakfast, brunch, or even as a light dinner option. The addition of spinach not only enhances the nutritional value but also adds a beautiful green hue to the chilla.

It’s a versatile dish that can be served with chutneys, yogurt, or a simple salad on the side for a complete meal.

To make Spinach and Masoor Dal Chilla, the red lentils are soaked and blended into a smooth batter before being combined with finely chopped spinach and a few aromatic spices. The batter is then spread onto a hot skillet to create savory pancakes that are crispy on the outside and soft on the inside.

This dish is a great way to incorporate more plant-based protein and leafy greens into your diet, and it’s sure to be a hit with family and friends.

Ingredients for 4-6 servings:

• 1 cup red lentils (masoor dal)
• 2 cups fresh spinach leaves, finely chopped
• 1 medium onion, finely chopped
• 1-2 green chilies, finely chopped
• 1/2 inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• Salt to taste
• Water as needed
• Oil for cooking

Cooking Instructions:

1. Soak the Lentils: Rinse the red lentils thoroughly under running water. Soak them in enough water for at least 2-3 hours or until they become soft.
2. Prepare the Batter: Drain the soaked lentils and transfer them to a blender. Add a little water and blend to form a smooth batter. The batter should be of pouring consistency, similar to pancake batter. If needed, add more water gradually.
3. Add Spinach and Spices: Pour the lentil batter into a mixing bowl. Add the chopped spinach, onion, green chilies, grated ginger, cumin seeds, turmeric powder, and salt. Mix well to combine all the ingredients evenly.
4. Heat the Skillet: Preheat a non-stick skillet or tawa over medium heat. Lightly grease it with a little oil.
5. Cook the Chilla: Once the skillet is hot, pour a ladleful of batter onto the center and spread it out in a circular motion to form a pancake. Drizzle a little oil around the edges and cook for 2-3 minutes until the edges start to lift and the bottom is golden brown.
6. Flip and Cook: Carefully flip the chilla using a spatula and cook the other side for another 2-3 minutes until it’s well-cooked and slightly crispy.
7. Repeat: Repeat the process with the remaining batter, adding more oil as needed, until all the chillas are cooked.
8. Serve: Serve the Spinach and Masoor Dal Chilla hot with your choice of chutney, yogurt, or salad.

Extra Tips:

For a fluffier chilla, ascertain that the batter isn’t too thick. You can adjust the consistency by adding a little more water if necessary.

For added flavor, consider incorporating additional herbs like cilantro or mint into the batter. If you prefer a spicier chilla, increase the number of green chilies or add a pinch of chili powder.

Finally, make sure the skillet is properly heated before pouring the batter to guarantee a nice crisp texture.

Carrot and Coriander Masoor Dal Chilla

Carrot and Coriander Masoor Dal Chilla is a delicious and nutritious dish that combines the goodness of red lentils (masoor dal) with the freshness of carrots and coriander. This protein-rich chilla is perfect for breakfast, lunch, or even as a snack. It’s a great way to incorporate more plant-based protein into your diet while enjoying a burst of flavors.

The combination of spices and herbs enhances the taste, making it a delightful option for those looking to enjoy a healthy, yet tasty meal.

The preparation of Carrot and Coriander Masoor Dal Chilla is quite simple and doesn’t require much time. The batter is made by blending soaked masoor dal with spices, and then mixing it with grated carrots and chopped coriander. Once the batter is ready, it’s cooked like a pancake on a hot pan until golden brown.

This versatile dish can be enjoyed on its own or with a side of chutney or yogurt. Follow the recipe below to make this delightful dish for 4-6 people.

Ingredients:

• 2 cups masoor dal (red lentils)
• 1 cup grated carrots
• 1/2 cup chopped fresh coriander leaves
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Water, as required
• Oil, for cooking

Instructions:

1. Soak the Lentils: Begin by soaking the masoor dal in water for at least 3-4 hours or overnight. This softens the lentils, making them easier to blend.
2. Prepare the Batter: Drain the soaked lentils and transfer them to a blender. Add cumin seeds, turmeric powder, red chili powder, and salt. Blend the mixture until you achieve a smooth batter consistency, adding water as needed.
3. Mix in Vegetables: Pour the batter into a large mixing bowl. Add the grated carrots, chopped coriander leaves, finely chopped onion, and green chilies. Stir the mixture well to combine all the ingredients evenly.
4. Preheat the Pan: Heat a non-stick pan or skillet over medium heat. Lightly grease the pan with oil.
5. Cook the Chillas: Pour a ladleful of batter onto the hot pan and spread it evenly to form a round pancake. Drizzle a little oil around the edges to prevent sticking. Cook for 2-3 minutes on each side or until the chilla turns golden brown and crisp.
6. Serve: Once cooked, remove the chilla from the pan and serve hot with your choice of chutney or yogurt.

Extra Tips:

When preparing Carrot and Coriander Masoor Dal Chilla, verify the batter isn’t too thick or too runny. Adjust the consistency by adding water gradually.

Additionally, you can customize the spice level by adjusting the amount of green chilies and red chili powder to suit your taste. If you prefer a more filling meal, consider adding other vegetables like finely chopped spinach or cabbage to the batter.

Always serve the chillas hot for the best taste and texture.

Spicy Masoor Dal Chilla With Green Chilies

Spicy Masoor Dal Chilla With Green Chilies is a delicious and protein-packed Indian pancake that’s perfect for breakfast or a light meal. Made from split red lentils (masoor dal), this dish is spiced up with green chilies and a variety of aromatic spices, creating a flavorful and satisfying treat.

The chilla is crispy on the outside and soft on the inside, making it a delightful choice for those who enjoy a bit of heat and a lot of flavor in their meals.

The preparation of Spicy Masoor Dal Chilla With Green Chilies is straightforward, allowing you to enjoy a nutritious meal in no time. Soaking the dal beforehand and blending it into a smooth batter guarantees the chilla has a perfect texture.

Once the batter is ready, simply cook the chilla on a hot skillet until golden brown. Serve with a side of chutney or yogurt for a complete and enjoyable meal.

Ingredients (Serving size: 4-6 people):

• 2 cups split red lentils (masoor dal)
• 1 cup water (for soaking)
• 2-3 green chilies, finely chopped
• 1 medium-sized onion, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon ginger, grated
• Salt to taste
• Oil for cooking
• Fresh coriander leaves, chopped (optional, for garnish)

Cooking Instructions:

1. Soak the Lentils: Begin by rinsing the split red lentils under cold water until the water runs clear. Then, soak them in 1 cup of water for at least 2 hours. This step softens the lentils and makes them easier to blend.
2. Prepare the Batter: After soaking, drain the excess water from the lentils. Transfer the lentils to a blender and add the turmeric, cumin seeds, and salt. Blend until you have a smooth and thick batter. If needed, add a little water to achieve the desired consistency.
3. Mix in Vegetables and Spices: Pour the batter into a mixing bowl. Add the chopped green chilies, onion, and grated ginger. Mix well to ascertain the spices and vegetables are evenly distributed throughout the batter.
4. Heat the Skillet: Place a non-stick skillet or tawa on medium heat. Add a few drops of oil to the skillet and spread it evenly using a spatula or brush.
5. Cook the Chilla: Once the skillet is hot, pour a ladleful of batter onto the center of the skillet. Use the back of the ladle to spread the batter into a thin circle, similar to a pancake. Drizzle a little oil around the edges and cook for 2-3 minutes or until the edges start to lift.
6. Flip and Cook the Other Side: Carefully flip the chilla using a spatula and cook the other side for another 2-3 minutes, or until golden brown spots appear. Repeat the process with the remaining batter.
7. Serve: Once all the chillas are cooked, serve them hot with a side of chutney or yogurt. Garnish with fresh coriander leaves if desired.

Extra Tips:

• Confirm the lentils are well-soaked; if under-soaked, the batter may not be smooth, affecting the texture of the chilla.
• Adjust the number of green chilies according to your spice preference. For a milder chilla, use fewer chilies or remove the seeds.
• Make sure the skillet is adequately hot before pouring the batter to guarantee even cooking and a crispy texture.
• You can add grated vegetables like carrots or spinach to the batter for added nutrition and flavor.

Masoor Dal Chilla With Paneer Filling

Masoor Dal Chilla is a savory Indian pancake made from red lentils, known for its rich protein content and delightful taste. This dish isn’t only nutritious but also quick to prepare, making it a favorite for breakfast or a light meal.

By adding a paneer filling, we elevate this humble chilla into a hearty and satisfying dish that combines the creamy texture of paneer with the earthy flavors of lentils. The balance of spices in this recipe guarantees a burst of flavors with every bite.

When making Masoor Dal Chilla with Paneer Filling, the key is to achieve the right consistency for the chilla batter and the perfect spiced paneer filling. The batter should be smooth and spreadable, while the paneer filling should be flavorful and moist. Once mastered, this recipe is sure to become a staple in your home.

Let’s plunge into the ingredients and the step-by-step process to create this delicious dish.

Ingredients for 4-6 servings:

• 2 cups masoor dal (red lentils)
• 1 cup water (for soaking lentils)
• 1/2 cup water (for blending)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1 cup grated paneer
• 1 small onion, finely chopped
• 1 small capsicum, finely chopped
• 1 teaspoon ginger, finely chopped
• 2 green chilies, finely chopped
• 1/2 teaspoon garam masala
• 1/4 cup fresh coriander leaves, chopped
• 2 tablespoons oil (for cooking)
• Ghee or oil for greasing the pan

Instructions:

1. Soak the Lentils: Rinse the masoor dal thoroughly under running water. Soak them in 1 cup of water for at least 3-4 hours or overnight. This will soften the lentils, making them easier to blend.
2. Prepare the Batter: Drain the soaked lentils and transfer them to a blender. Add 1/2 cup of water, cumin seeds, turmeric powder, red chili powder, and salt. Blend until you achieve a smooth batter. The consistency should be similar to pancake batter — not too thick, nor too runny.
3. Make the Paneer Filling: In a mixing bowl, combine grated paneer, chopped onion, capsicum, ginger, green chilies, garam masala, and coriander leaves. Mix well to confirm the spices are evenly distributed.
4. Cook the Chillas: Heat a non-stick pan or a tawa on medium heat. Grease it lightly with ghee or oil. Pour a ladleful of the batter onto the pan and spread it evenly in a circular motion to form a thin layer.
5. Add the Filling: Once the edges start to lift slightly (about 2-3 minutes), place a generous amount of the paneer filling on one half of the chilla. Gently fold the other half over the filling to form a semi-circle.
6. Cook Until Golden: Drizzle a few drops of oil around the edges of the chilla. Cook for another 2-3 minutes until both sides are golden brown and crispy.
7. Serve: Remove the chilla from the pan and repeat the process with the remaining batter and filling. Serve hot with chutney or yogurt.

Extra Tips:

For the best results, confirm your pan is adequately heated before pouring the batter. A hot pan helps in achieving a crispy crust.

If you prefer a spicier filling, feel free to adjust the number of green chilies or add a pinch of black pepper. Additionally, you can experiment with the filling by adding other vegetables such as carrots or peas for added nutrition and color.

Always serve the chillas immediately after cooking for peak taste and texture.

Masoor Dal Chilla With Mixed Vegetables

Masoor Dal Chilla with Mixed Vegetables is a nutritious and delicious Indian pancake made from red lentils, known as masoor dal, and a variety of vibrant vegetables. This protein-rich dish isn’t only easy to prepare but also a great way to incorporate healthy ingredients into your diet.

The chillas are soft, with a slight crunch from the mixed vegetables, making them a perfect option for breakfast, lunch, or even a light dinner. These savory pancakes are packed with flavor and are sure to be a hit with the whole family.

The preparation involves soaking the masoor dal, blending it into a smooth batter, and then mixing it with finely chopped vegetables and spices. The inclusion of vegetables not only enhances the nutritional profile but also adds a delightful texture and taste to the chillas.

Served hot with a side of chutney or yogurt, Masoor Dal Chilla with Mixed Vegetables is a wholesome meal that can be enjoyed at any time of the day. This recipe serves 4-6 people, guaranteeing everyone gets to enjoy this tasty treat.

Ingredients:

• 1 cup masoor dal (red lentils)
• 1/2 cup water (for blending)
• 1 medium onion, finely chopped
• 1 small tomato, finely chopped
• 1/2 cup grated carrot
• 1/2 cup finely chopped bell pepper (any color)
• 2 green chilies, finely chopped
• 1/4 cup chopped fresh coriander leaves
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil (for cooking)

Cooking Instructions:

1. Soak the Lentils: Rinse the masoor dal thoroughly under running water. Soak the dal in enough water for at least 2 hours. This will soften the lentils, making them easier to blend.
2. Prepare the Batter: Drain the soaked dal and transfer it to a blender. Add 1/2 cup of water and blend until you achieve a smooth, thick batter. Pour the batter into a mixing bowl.
3. Mix in Vegetables and Spices: Add the chopped onion, tomato, grated carrot, chopped bell pepper, green chilies, and coriander leaves to the batter. Stir in the cumin seeds, turmeric powder, and salt. Mix well until all the ingredients are evenly distributed.
4. Cook the Chillas: Heat a non-stick skillet or a tawa over medium heat and grease it lightly with oil. Pour a ladleful of batter onto the skillet and spread it evenly into a thin circle. Drizzle a little oil around the edges for even cooking.
5. Flip and Cook Both Sides: Cook the chilla for about 2-3 minutes on one side until golden brown. Flip it using a spatula and cook the other side for another 2-3 minutes. Verify both sides are cooked evenly.
6. Repeat with Remaining Batter: Repeat the process with the remaining batter, greasing the skillet as needed, until all the chillas are cooked.

Extra Tips:

To enhance the flavor of the chillas, you can add a pinch of asafoetida (hing) to the batter. If you prefer a spicier version, adjust the number of green chilies according to your taste.

Confirm the skillet is adequately heated before pouring the batter to prevent sticking. For added variety, you can include other vegetables like spinach or grated zucchini. Serve the chillas immediately after cooking to enjoy their crisp texture.

Masoor Dal Chilla With Cumin and Turmeric

Masoor Dal Chilla with Cumin and Turmeric is a delightful and nutritious dish that transforms humble red lentils into a flavorful pancake-like treat. This protein-rich delicacy isn’t only easy to make but is also packed with the warm flavors of cumin and the earthy notes of turmeric. The combination of spices and lentils creates a satisfying meal that can be served for breakfast, lunch, or even as a snack.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is a great way to explore the goodness of lentils. The base of the chilla is made from soaked and blended masoor dal, which is then seasoned with aromatic spices before being cooked to golden perfection on a skillet. The cumin seeds add a nutty, aromatic flavor, while turmeric provides a vibrant color and numerous health benefits.

These chillas can be served with a variety of accompaniments such as yogurt, chutney, or pickles, making them versatile for any meal of the day. This recipe is perfect for a serving size of 4-6 people, guaranteeing everyone at the table gets to enjoy this delicious dish.

Ingredients:

• 1 cup masoor dal (red lentils)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon ginger, grated
• 2 green chilies, finely chopped
• 1 cup water (for blending)
• Salt to taste
• Oil for cooking
• Fresh coriander leaves, chopped (for garnish)

Cooking Instructions:

1. Soak the Lentils: Rinse the masoor dal thoroughly under running water and soak them in enough water for about 2-3 hours until they’re soft and swollen.
2. Prepare the Batter: Drain the soaked lentils and transfer them to a blender. Add 1 cup of water, cumin seeds, turmeric powder, red chili powder, grated ginger, and salt. Blend until you achieve a smooth batter consistency. If necessary, add a little more water to reach a pourable consistency.
3. Heat the Skillet: Place a non-stick skillet or tawa on medium heat. Add a few drops of oil and spread it around with a paper towel to lightly grease the surface.
4. Cook the Chilla: Pour a ladleful of the batter onto the skillet and spread it out in a circular motion to form a thin pancake. Drizzle a little oil around the edges of the chilla.
5. Flip and Cook: Allow the chilla to cook on one side for about 2-3 minutes or until the edges start to lift. Flip it over using a spatula and cook the other side for another 2 minutes until golden brown.
6. Garnish and Serve: Once cooked, remove the chilla from the skillet and place it on a serving plate. Garnish with chopped coriander leaves. Repeat the process with the remaining batter.

Extra Tips:

When making Masoor Dal Chilla with Cumin and Turmeric, make sure that the batter is of the right consistency – not too thick or too runny. This will help in spreading the batter evenly on the skillet.

If the chilla sticks to the pan, it’s a good idea to re-grease the skillet lightly before pouring the next batch. For added flavor, you can also add finely chopped onions or other vegetables of your choice to the batter before cooking. Enjoy your chillas hot for the best flavor and texture!

Cheesy Masoor Dal Chilla

Delight your taste buds with this delectable Cheesy Masoor Dal Chilla, a savory protein-rich pancake perfect for breakfast or a light meal. Made from nutrient-dense masoor dal (red lentils), this dish isn’t only healthy but also incredibly satisfying. The addition of cheese gives it a creamy texture and a rich flavor, making it a favorite among both kids and adults alike.

With its crispy edges and cheesy center, this chilla is certain to become a staple in your household. The preparation begins by soaking the masoor dal until it softens, transforming it into a smooth batter, which forms the base of the chilla. Next, the batter is combined with an array of spices and fresh vegetables to enhance its flavor profile. Finally, a generous amount of cheese is added to the mix, guaranteeing every bite is rich and creamy.

This recipe yields 4-6 servings, making it ideal for family breakfasts or brunches with friends.

Ingredients for 4-6 servings:

• 1 cup masoor dal (red lentils)
• 1 cup water (for soaking)
• 1/2 cup grated cheese (cheddar or mozzarella)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped
• 2 tablespoons oil (for cooking)

Cooking Instructions:

1. Soak the Dal: Rinse the masoor dal thoroughly under running water. Place it in a large bowl, add 1 cup of water, and let it soak for about 2-3 hours until the lentils are soft.
2. Prepare the Batter: Drain the soaked dal and transfer it to a blender. Blend until smooth, adding a little water if necessary to achieve a pancake batter-like consistency. Pour the batter into a mixing bowl.
3. Mix Ingredients: Add the chopped onion, tomato, green chili, cumin seeds, turmeric powder, red chili powder, grated cheese, and salt to the batter. Stir well to combine all the ingredients evenly.
4. Preheat the Pan: Heat a non-stick skillet or tawa over medium heat and add a teaspoon of oil. Swirl the pan to make sure the oil is evenly spread.
5. Cook the Chilla: Pour a ladleful of batter onto the skillet and spread it gently in a circular motion to form a thin pancake. Cook for 2-3 minutes on one side, or until the edges start to lift, and the bottom is golden brown.
6. Flip and Cook: Flip the chilla carefully using a spatula. Drizzle a little more oil around the edges and cook for another 2-3 minutes, allowing the cheese to melt and the other side to cook thoroughly.
7. Garnish and Serve: Once done, remove the chilla from the pan and place it on a serving plate. Garnish with fresh coriander leaves. Repeat the process with the remaining batter.

Extra Tips:

For an extra burst of flavor, you can add finely chopped bell peppers or spinach to the batter. If you prefer a spicier version, increase the amount of green chili or add a pinch of garam masala.

Ascertain that the skillet is adequately heated before pouring the batter to achieve a crispy texture. For a healthier version, opt for low-fat cheese or skip it entirely if you’re watching your calorie intake. Serve the chilla hot with a side of mint chutney or yogurt for the ultimate culinary experience.

Masoor Dal Chilla With Chickpea Flour

Masoor Dal Chilla with Chickpea Flour is a nutritious and delicious dish that combines the protein-rich properties of red lentils and chickpea flour. This savory pancake is perfect for breakfast, brunch, or even a light dinner, providing a wholesome and satisfying meal. Packed with flavor and easy to make, these chillas aren’t only delicious but also highly nutritious, making them a great choice for those looking to boost their protein intake without using any animal products.

The combination of masoor dal and chickpea flour creates a batter that’s both hearty and light, resulting in chillas that are crispy on the outside and soft on the inside. These pancakes can be customized with a variety of vegetables and spices to suit your taste, making them versatile and adaptable to different culinary preferences. Serve them with a side of chutney or yogurt for a delightful meal that everyone in the family will enjoy.

Ingredients for 4-6 servings:

• 1 cup masoor dal (red lentils)
• 1/2 cup chickpea flour (besan)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 2 green chilies, finely chopped
• 1/4 cup fresh coriander leaves, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Water as needed
• Oil for cooking

Cooking Instructions:

1. Prepare the Lentils: Rinse the masoor dal thoroughly under cold water until the water runs clear. Soak the dal in enough water for about 2-3 hours. This will soften the lentils, making them easier to blend into a smooth batter.
2. Blend the Batter: Drain the soaked dal and transfer it to a blender. Add the chickpea flour and 1/2 cup of water to the blender. Blend until you achieve a smooth, thick batter. If needed, add more water, one tablespoon at a time, to reach the desired consistency. The batter should be slightly thicker than pancake batter.
3. Mix in the Vegetables and Spices: Pour the batter into a mixing bowl and add the chopped onion, tomato, green chilies, coriander leaves, cumin seeds, turmeric powder, red chili powder, and salt. Mix well to combine all the ingredients evenly throughout the batter.
4. Cook the Chillas: Heat a non-stick skillet or tawa over medium heat and add a little oil to grease the surface. Pour a ladleful of the batter onto the skillet and spread it out in a circular motion to form a thin pancake. Cook for 2-3 minutes or until the edges start to lift and the bottom is golden brown.
5. Flip and Finish Cooking: Carefully flip the chilla using a spatula and cook the other side for another 2-3 minutes until it’s fully cooked and golden brown. Repeat the process with the remaining batter, adding more oil to the skillet as necessary.
6. Serve: Remove the chilla from the skillet and serve hot with your choice of chutney or yogurt on the side.

Extra Tips:

To guarantee your Masoor Dal Chilla with Chickpea Flour is perfectly cooked, be patient and allow the chilla to cook thoroughly on one side before flipping to avoid breaking.

For added flavor, you can experiment by adding other finely chopped vegetables such as spinach, bell peppers, or grated carrots. Adjust the spice levels according to your preference by increasing or decreasing the amount of green chilies and red chili powder.

If the batter thickens while resting, simply add a little water to adjust the consistency before making the next chilla. Enjoy this versatile dish for its taste and health benefits!

Herb-Infused Masoor Dal Chilla

Herb-Infused Masoor Dal Chilla is a nutritious and flavorful dish that combines the goodness of protein-rich masoor dal with the aromatic essence of fresh herbs. This savory Indian pancake is perfect for a wholesome breakfast or a light meal, offering a delightful burst of flavors and nutrients. The addition of herbs not only enhances the taste but also adds a revitalizing twist to the traditional chilla, making it a must-try for both health enthusiasts and food lovers alike.

Crafting Herb-Infused Masoor Dal Chilla is relatively simple and requires minimal ingredients, making it an ideal choice for those busy mornings or for when you want to indulge in something healthy yet delicious. The preparation involves soaking and grinding masoor dal into a smooth batter, which is then infused with a variety of fresh herbs and spices. When cooked to a perfect golden brown on a hot skillet, these chillas become irresistibly crispy on the outside, while remaining soft and fluffy on the inside.

Ingredients for 4-6 servings:

• 2 cups masoor dal (red lentils)
• 1 cup water
• 1/2 cup finely chopped fresh coriander leaves
• 1/4 cup finely chopped fresh mint leaves
• 1/4 cup finely chopped fresh dill leaves
• 2 green chilies, finely chopped
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• Salt to taste
• Oil for cooking
• Optional: yogurt or chutney for serving

Cooking Instructions:

1. Soak the Lentils: Begin by rinsing the masoor dal under cold water until the water runs clear. Soak the dal in enough water to cover it by about an inch and let it sit for 4 hours or overnight. This softens the lentils, making them easier to blend and digest.
2. Prepare the Batter: Drain the soaked masoor dal and transfer it to a blender. Add 1 cup of water and blend it into a smooth batter. The consistency should be similar to pancake batter. Transfer the batter to a mixing bowl.
3. Add the Herbs and Spices: Stir in the chopped coriander, mint, dill leaves, green chilies, grated ginger, cumin seeds, and salt into the dal batter. Mix everything well to confirm the herbs and spices are evenly distributed throughout the batter.
4. Heat the Skillet: Place a non-stick skillet or tawa on medium heat and add a few drops of oil. Spread the oil evenly using a paper towel or a cooking brush.
5. Cook the Chilla: Pour a ladleful of batter onto the center of the skillet. Use the back of the ladle to spread the batter into a thin, round pancake. Drizzle a few drops of oil around the edges of the chilla.
6. Flip and Cook: Cook the chilla for 2-3 minutes until the edges lift easily and the bottom is golden brown. Flip the chilla using a spatula and cook the other side for another 2 minutes until crispy and cooked through.
7. Repeat: Repeat the process with the remaining batter, adding a little oil to the skillet as needed. Serve the chillas warm, accompanied by yogurt or chutney, if desired.

Extra Tips:

To confirm the batter spreads easily on the skillet, maintain a medium heat level, as a high temperature may cause the batter to stick or burn. Feel free to adjust the spiciness by increasing or decreasing the number of green chilies.

If you find the batter too thick, add a little more water to achieve the desired consistency. You can also experiment with other herbs like basil or parsley for a different flavor profile. Enjoy your Herb-Infused Masoor Dal Chilla fresh off the skillet for the best taste and texture.