A chilla (also called cheela) is a savory Indian vegetarian pancake. These vegan lentil pancakes are made with yellow moong dal ground with spices and then pan-fried. They make a healthy and nutritious breakfast or anytime meal.
Prep Time10 minutesmins
Cook Time30 minutesmins
Soaking Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast, Snack
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: Lentil recipe, pancakes
Servings: 8pancakes
Calories: 79kcal
Ingredients
1cupyellow Moong dal(200g, yellow moong lentil)
2green chiliesfinely chopped
1inchfresh gingerpeeled and grated
Salt to taste
2tbspOil 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.
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.
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)