Dal Chilla (Printable Version)

Big, filling Indian-style savory pancakes full of bright veggies and strong spices—perfect if you want something hearty and packed with plant protein.

# Everything You’ll Need:

→ Liquids and Fats

01 - A bit of ghee or oil to fry everything up
02 - Add up to 1/4 cup of water if your mixture needs loosening up

→ Spices and Condiments

03 - A pinch or two of salt, totally your call
04 - Half a teaspoon cumin seeds
05 - A quarter teaspoon turmeric powder
06 - A half teaspoon red chili powder for some heat

→ Vegetables and Aromatics

07 - Some chopped fresh coriander for sprinkling on at the end
08 - A quarter cup onions, finely chopped small
09 - Handful of bell pepper, diced fine (about 1/4 cup)
10 - Shred carrots to make 1/4 cup
11 - One or two green chilies, chopped up tiny

→ Lentil Base

12 - One cup yellow split moong dal, rinsed and soaked ahead

# Steps to Cook:

01 - Give the dal a good rinse in cool water and cover it with water. Stick it in the fridge overnight or let it sit for 3 to 4 hours, whatever works.
02 - Get rid of the soaking water, then dump the dal in your blender with a little fresh water. Blend it up till the mix is really smooth and runny.
03 - Spoon your batter into a bowl. Toss in the onion, chilies, bell pepper, carrots, salt, cumin, turmeric, and chili powder. Stir till it looks even.
04 - Fire up the stove on medium and set your pan on top. Rub or dab on some ghee or oil so your pancakes won’t stick.
05 - Ladle some batter onto that hot pan. Swirl it around gently with the back of your ladle to make a thin round.
06 - Splash a bit of oil around your pancake’s edge. Wait a couple minutes until the underside has some golden color.
07 - Lift up your chilla with a spatula and flip it over carefully. Hang out for a couple more minutes till the other side gets a crispy finish.
08 - Keep cooking up pancakes one after another, moving each one to a plate. Add more oil if your pan dries out in between.
09 - Once your pancakes are off the heat, throw some fresh chopped coriander over them and dig in right away with yogurt, chutney, or whatever you like on the side.

# Extra Suggestions:

01 - Letting your lentils soak makes ’em really gentle on your stomach and turns your batter soft and easy to mix.

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