Masoor Dal Chilla Savory Red Lentil Pancakes

Looking for a quick, healthy, and incredibly flavorful breakfast or snack? These Masoor Dal Chillas, or Savory Red Lentil Pancakes, are a fantastic choice! Made from protein-packed red lentils and a blend of aromatic spices, they are gluten-free, nutritious, and surprisingly easy to whip up. Get ready to ditch your regular pancakes for this Indian-inspired delight!

Ingredients

• 1 cup Masoor Dal (red lentils), split and husked
• 1/4 cup finely chopped onion (optional)
• 2 green chilies, finely chopped (adjust to taste)
• 1 inch ginger, grated or finely minced
• 1/4 cup chopped fresh coriander leaves
• 1/2 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• Pinch of asafoetida (hing) (optional)
• Salt to taste
• Water, for soaking and grinding
• Oil or ghee, for cooking

Instructions

1. Rinse the masoor dal thoroughly under cold water until the water runs clear. Soak the dal in enough water for at least 2-3 hours, or preferably overnight. After soaking, drain the water completely.
2. Transfer the soaked and drained masoor dal to a blender or food processor. Add the green chilies, grated ginger, cumin powder, turmeric powder, asafoetida (if using), and salt. Add about 1/4 to 1/2 cup of fresh water, a little at a time, and blend until you get a smooth, thick batter similar to pancake batter consistency. You might need to add a bit more water depending on your blender.
3. Pour the batter into a large mixing bowl. Add the finely chopped onion (if using) and chopped fresh coriander leaves. Mix well to combine all ingredients.
4. Heat a non-stick griddle or tawa over medium heat. Lightly grease it with a few drops of oil or ghee. Once hot, pour a ladleful of the batter onto the center of the griddle. Gently spread it outwards with the back of the ladle to form a thin, round pancake (chilla) of about 6-7 inches in diameter.
5. Drizzle a little oil or ghee around the edges of the chilla and a few drops on top. Cook for 2-3 minutes until the bottom turns golden brown and the edges start to crisp up.
6. Carefully flip the chilla and cook on the other side for another 1-2 minutes until it’s also golden brown and cooked through.
7. Remove the cooked chilla from the griddle and place it on a serving plate. Repeat the process with the remaining batter, greasing the griddle lightly before making each new chilla.
8. Serve the Masoor Dal Chilla hot with your favorite chutney, tomato ketchup, green chili pickle, or a side of yogurt.