Red Lentil Pancakes

Red Lentil Pancakes, also known as “Chilla,” are a delicious and nutritious dish that can be enjoyed for breakfast, lunch, or dinner.

These savory pancakes are made from red lentils, which are packed with protein, making them a great choice for anyone looking to add more plant-based nutrients to their diet.

Why Make This Recipe

This recipe is not only easy to prepare but also versatile. It’s a fantastic way to incorporate lentils into your meals, and you can customize it with various spices and vegetables. Plus, it’s gluten-free and can cater to vegan diets.

How To Make Red Lentil Pancakes

Ingredients:

• 1 cup masoor dal (red lentils)
• 1 green chili, chopped
• 1 inch ginger, grated
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• Salt to taste
• Water, as needed
• Oil, for cooking

3-Step Directions:

1. Prepare the Batter: Rinse and soak masoor dal for about 2 hours, then drain and rinse again. In a blender, combine the dal with green chili, ginger, turmeric, cumin seeds, and salt, blending into a smooth batter. Add water gradually until it reaches a pancake-like consistency.
2. Cook the Chilla: Heat a non-stick skillet or tawa over medium heat and lightly grease with oil. Pour a ladleful of batter onto the skillet, spreading it into a round shape. Cook for 2–3 minutes, then flip and cook the other side for another 2–3 minutes until golden brown.
3. Serve & Enjoy: Repeat with the remaining batter, adding oil as needed. Serve the masoor dal chilla hot with chutney or yogurt for a wholesome meal.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 4 people and each serving has about 350 calories, with approximately 10 grams of protein and 5 grams of fat.

How To Serve Red Lentil Pancakes

Serve these delicious pancakes warm with a side of yogurt or your favorite chutney. They can also be enjoyed on their own as a snack or as part of a larger meal.

How To Store Red Lentil Pancakes

To store, let the pancakes cool completely and place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to a month. Reheat on a skillet or in the microwave before serving.

Tips To Make Red Lentil Pancakes

1. Feel free to add chopped vegetables like spinach, onions, or bell peppers to the batter for extra nutrition and flavor.
2. Adjust the spices according to your taste. You can add coriander powder or garam masala for more depth.
3. Ensure the skillet is hot before pouring the batter for a crispier texture.

Health And Benefits Of This Recipe

Red Lentil Pancakes are not only tasty but also highly nutritious. Masoor dal is rich in protein, making these pancakes a great source of energy for vegetarians and vegans. They are also packed with vitamins and minerals, particularly B vitamins, iron, and magnesium. Plus, they’re low in fat, especially when prepared with minimal oil, making them a heart-healthy choice!

Variation (If Any)

For a variation, try adding different herbs like cilantro or parsley into the batter, or substitute the green chili with red pepper flakes for a spicier flavor. You can also experiment with different flours like chickpea flour for added taste and nutrition.

FAQs

1. Can I make these pancakes without soaking the lentils?

   • It’s best to soak the lentils for better texture and digestibility, but if you’re short on time, you can use them unsoaked, just blend for a longer period.

2. Are these pancakes gluten-free?

   • Yes, they are naturally gluten-free since they are made from lentils.

3. Can I add vegetables to the pancake batter?

   • Absolutely! Chopped vegetables like spinach, carrots, or bell peppers can enhance flavor and nutrition.

4. How do I know when to flip the pancakes?

   • Flip the pancakes when the edges start to lift and the surface has tiny bubbles.

5. What can I serve with these pancakes?

   • They can be served with yogurt, chutney, salsa, or even a side salad.

6. Can I prepare the batter in advance?

   • Yes, you can prepare the batter a day ahead and store it in the refrigerator.

7. How long do leftovers last?

   • Leftovers can be stored in the fridge for up to 3 days or frozen for a month.

Chilla

Savory and nutritious pancakes made from red lentils, perfect for any meal of the day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Dinner, Lunch

Cuisine: Indian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup masoor dal (red lentils) Rinse and soak for about 2 hours.
• 1 green chili, chopped Add according to spice preference.
• 1 inch ginger, grated
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• to taste Salt
• Water, as needed For batter consistency.
• Oil, for cooking Use as needed for greasing skillet.

Method

 

Preparation

1. Rinse and soak masoor dal for about 2 hours, then drain and rinse again.
2. In a blender, combine the dal with green chili, ginger, turmeric, cumin seeds, and salt. Blend into a smooth batter, adding water gradually until it reaches a pancake-like consistency.

Cooking

1. Heat a non-stick skillet or tawa over medium heat and lightly grease with oil.
2. Pour a ladleful of batter onto the skillet, spreading it into a round shape.
3. Cook for 2–3 minutes, then flip and cook the other side for another 2–3 minutes until golden brown.

Serving

1. Repeat with the remaining batter, adding oil as needed.
2. Serve the masoor dal chilla hot with chutney or yogurt.

Notes

To store, let the pancakes cool completely and place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to a month. Reheat before serving. Feel free to add chopped vegetables or adjust spices to taste for variation.