A chilla (also called
Just like pancakes, chilla recipe usually has a flour batter, the most common being with gram flour (besan chilla recipe). I sometimes make a multigrain chilla recipe with a mix of different flours and vegetables and also with millet flours for a gluten-free pancake. but I recently tried them with lentils and they come out super soft with a crispy touch on the outside.
We normally eat chilla for breakfast much like a vegetarian omelet with some chutney or ketchup, but they make great snacks and an easy dinner too. While this recipe is for a basic dal ka cheela or lentil pancake, you can add more vegetables right in the batter or make a separate filling to make it into a more substantial meal.
Since I used only lentils for the batter, this recipe is gluten-free, vegan, and vegetarian. Lentils are also high in proteins, making it an ideal choice for breakfast and post-workout meals
If you like this recipe, I would really appreciate if you would rate it below and/or leave your feedback in the comments.
Moong Dal Chilla | Vegan Lentil Pancake
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 cup yellow Moong dal (200g, yellow moong lentil)
- 2 green chilies finely chopped
- 1 inch fresh ginger peeled and grated
- Salt to taste
- 2 tbsp Oil for cooking
Instructions
- Wash the lentil in 2-3 changes of water until the water runs clear. Soak in hot water for at least 30 mins (or if you have time soak in room temperature water for about 3 hours)
- Drain the dal and add to a mixer along with 1/4 cup water. Add salt, ginger and green chilies and grind until smooth. Add water as required. The paste should have the consistency of idli batter or pancake batter.
- Heat a non-stick flat pan or a tava.
- Sprinkle some oil on the pan. Add a ladleful of batter (~1/2 cup) in the center of the hot pan and spread into a circle using the back of the ladle with a light hand. Do not press the batter hard with your hand, just spread it. If you are having difficulty spreading then it means the batter is too thick. Add some water to the batter.
- Add some oil on the sides and cook for a couple of minutes till there are bubbles on the top. Slide a flipper in from the sides and see if the underside is golden brown in color.
- When the chilla (pancake) gives way easily, turn it over and cook for another couple of minutes.
- Repeat with remaining batter.
- Serve hot with coriander chutney, ketchup or some pickle.
Notes
- You can add grated vegetables like onions, carrot, and capsicum to the batter or make a light vegetable sauté to serve as a filling inside the pancake.
- Nutritional information is approximate value for one (of 8)dal ka chilla (lentil pancake)
More recipes with Moong dal (Yellow lentils)
Moong dal or yellow lentils are an extremely versatile ingredient in the kitchen. Apart from regular lentil curry, I use them to make soup, kofta curry, pudding, fritters, and as a flour substitute to make pancakes like these! Check out some of the moong dal recipes here:
- Moong dal with dill curry
- Moong and Paneer Soup
- Fresh Mangodi ki Sabzi (Moong lentil kofta curry)
- Moong dal Halwa
Moong lentil and Dill Curry 
Moong and Paneer soup 
Fresh moong dal mangodi sabzi 
Moong dal halwa
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If you try this recipe or have another lentil recipe to share, I would really love to know. Tag your picture with #weekendkitchen on Instagram or connect with me on Facebook, Twitter, Google+, and/or Pinterest. Or join our newest journey into Recipe Videos.Would love to start a conversation, share recipes, cooking experiences and food stories from India and around the world.
Are the lentils cooked before rinsing and soaking in room temp water? I’m unsure
Thank you
Hello Jen,
No, the lentils are not cooked before they are soaked. Soaking helps soften the lentils enough so they can be blended. They get cooked when the chilla is cooked on the pan.
Hope this helps