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.
Course: Breakfast, Snack
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: Lentil recipe, pancakes
1cupyellow Moong dal(200g, yellow moong lentil)
2green chiliesfinely chopped
1inchfresh gingerpeeled and grated
Salt to taste
2tbspOil for cooking
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.