Masoor Dal Chilla
Masoor Dal Chilla
Ingredients
- 1 cup red lentils, masoor dal
- 1/4 cup rice flour
- 1/4 cup chickpea flour, besan
- 1/4 teaspoon turmeric powder
- 1 teaspoon ginger, grated
- 1-2 green chilies, chopped
- 1/2 teaspoon salt
- 1/2 cup water, for blending
- as needed oil, for cooking
- as needed cilantro, chopped, for garnish
Instructions
- 1
Place 1 cup of red lentils (masoor dal) in a bowl and cover with water. Let them soak overnight or for at least 4 hours. This is a crucial step for proper batter consistency.
⏱️ 240 min
- 2
Once the lentils have soaked, drain them thoroughly and transfer them to a blender.
⏱️ 2 min
- 3
Add the rice flour, chickpea flour (besan), turmeric powder, grated ginger, chopped green chilies, and salt to the blender with the drained lentils.
⏱️ 3 min
- 4
Pour in 1/2 cup of water. You may need to add a tablespoon or two more if the batter is too thick, aiming for a smooth, pourable consistency similar to pancake batter.
⏱️ 1 min
- 5
Blend the mixture until it forms a smooth, pourable batter. Ensure there are no large lentil pieces remaining.
⏱️ 4 min
- 6
Heat a non-stick pan or griddle over medium heat. It's important to have the pan adequately hot before adding the batter.
⏱️ 2 min
- 7
Lightly drizzle oil onto the hot pan. You can use a paper towel to spread it evenly.
⏱️ 1 min
- 8
Pour one ladleful of the batter onto the center of the pan.
⏱️ 1 min
- 9
Using the back of the ladle, quickly and gently spread the batter thinly in a circular motion to form a round flatbread, about 6-8 inches in diameter.
⏱️ 1 min
- 10
Drizzle additional oil around the edges of the chilla to help it crisp up.
⏱️ 1 min
- 11
Cook until the edges become crispy and golden brown, and the top appears set and dry, about 2-3 minutes.
⏱️ 3 min
- 12
Flip the chilla carefully and cook the other side until it is also golden brown and cooked through, another 2-3 minutes.
⏱️ 3 min
- 13
Remove the cooked chilla from the pan and transfer it to a plate. Repeat with the remaining batter.
⏱️ 1 min
- 14
Garnish each cooked chilla with freshly chopped cilantro before serving.
⏱️ 1 min
- 15
Serve hot with your favorite chutney, curry, or dal for a delicious and satisfying meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Masoor Dal Chilla
- 1 cup red lentils, masoor dal
- 1/4 cup rice flour
- 1/4 cup chickpea flour, besan
- 1/4 teaspoon turmeric powder
- 1 teaspoon ginger, grated
- 1-2 green chilies, chopped
- 1/2 teaspoon salt
- 1/2 cup water, for blending
- as needed oil, for cooking
- as needed cilantro, chopped, for garnish
Instructions
- 1
Place 1 cup of red lentils (masoor dal) in a bowl and cover with water. Let them soak overnight or for at least 4 hours. This is a crucial step for proper batter consistency.
⏱️ 240 min - 2
Once the lentils have soaked, drain them thoroughly and transfer them to a blender.
⏱️ 2 min - 3
Add the rice flour, chickpea flour (besan), turmeric powder, grated ginger, chopped green chilies, and salt to the blender with the drained lentils.
⏱️ 3 min - 4
Pour in 1/2 cup of water. You may need to add a tablespoon or two more if the batter is too thick, aiming for a smooth, pourable consistency similar to pancake batter.
⏱️ 1 min - 5
Blend the mixture until it forms a smooth, pourable batter. Ensure there are no large lentil pieces remaining.
⏱️ 4 min - 6
Heat a non-stick pan or griddle over medium heat. It's important to have the pan adequately hot before adding the batter.
⏱️ 2 min - 7
Lightly drizzle oil onto the hot pan. You can use a paper towel to spread it evenly.
⏱️ 1 min - 8
Pour one ladleful of the batter onto the center of the pan.
⏱️ 1 min - 9
Using the back of the ladle, quickly and gently spread the batter thinly in a circular motion to form a round flatbread, about 6-8 inches in diameter.
⏱️ 1 min - 10
Drizzle additional oil around the edges of the chilla to help it crisp up.
⏱️ 1 min - 11
Cook until the edges become crispy and golden brown, and the top appears set and dry, about 2-3 minutes.
⏱️ 3 min - 12
Flip the chilla carefully and cook the other side until it is also golden brown and cooked through, another 2-3 minutes.
⏱️ 3 min - 13
Remove the cooked chilla from the pan and transfer it to a plate. Repeat with the remaining batter.
⏱️ 1 min - 14
Garnish each cooked chilla with freshly chopped cilantro before serving.
⏱️ 1 min - 15
Serve hot with your favorite chutney, curry, or dal for a delicious and satisfying meal.
⏱️ 1 min