Name: Red Lentil Pancakes (Chillas)
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Cuisine: Indian
Ingredients: 1 cup split red lentils (masoor dal); 3 cups water for soaking lentils; 1 green chili; 1 inch ginger; 1 teaspoon kosher salt; 1/2 cup water for grinding; 2 tablespoons cilantro, finely chopped; 2 tablespoons oil

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why make this recipe

Red lentil pancakes, known as chillas, are a delicious and healthy choice for breakfast or snacks. They are packed with protein, making them filling and nutritious. The use of split red lentils gives them a unique flavor and a bright orange color. Plus, they are gluten-free, making them suitable for various diets. You can enjoy them with pickles or chutney, and they are quick and easy to prepare.

how to make Red Lentil Pancake

Ingredients:

1 cup split red lentils (masoor dal)
3 cups water for soaking lentils
1 green chili
1 inch ginger
1 teaspoon kosher salt
1/2 cup water for grinding
2 tablespoons cilantro, finely chopped
2 tablespoons oil

Directions:

Rinse and drain the masoor dal, then soak it in water overnight or for at least 4 hours.
After soaking, drain all the water from the lentils.
Add the lentils to a blender jar along with the green chili, ginger, salt, and 1/2 cup of water. Blend until you have a fine batter that can easily pour.
Stir in the chopped cilantro and let the batter rest for five minutes.
Preheat a pan on low-medium heat.
Pour about 1/3 cup of the batter onto the pan, spreading it out to form a 5 to 6-inch pancake.
Cook on medium heat for 2 to 3 minutes. Add a few drops of oil, then carefully flip the pancake.
Drizzle some oil on top and cook for another 2 to 3 minutes or until the pancake has light brown marks.
Remove the pancake from the pan and repeat with the remaining batter.
Serve the hot chillas with your favorite pickle, chutney, or peanut kharda as a breakfast or snack. They also pair well with main meals like curries.

how to serve Red Lentil Pancake

Serve red lentil pancakes warm, straight from the pan. You can enjoy them with a variety of dips like spicy pickles, sweet chutneys, or yogurt. They make a great breakfast or snack and can also be a side dish with your favorite curries.

how to store Red Lentil Pancake

If you have leftovers, you can store the pancakes in an airtight container in the fridge for up to 2 days. To reheat, simply warm them on a skillet or in a microwave until heated through. You can also freeze the pancakes. Place parchment paper between each pancake and store them in a freezer bag for up to a month. When ready to eat, thaw and reheat in a skillet.

tips to make Red Lentil Pancake

For a spicier flavor, add more green chilies or a pinch of red chili powder.
Make sure to blend the lentils well to achieve a smooth batter.
If the batter is too thick, you can add a little more water to reach the desired consistency.
Use a non-stick pan or make sure to greasing the pan well to prevent the pancakes from sticking.

variation

You can customize the pancakes by adding vegetables like finely grated carrots, spinach, or chopped onions to the batter for added nutrition and flavor. Additionally, you can experiment with spices like cumin or turmeric to change the taste.

FAQs

Can I make these pancakes ahead of time?
- Yes, you can make the pancakes ahead of time and store them in the fridge or freeze them for later use.
Are these pancakes vegan?
- Yes, red lentil pancakes are completely plant-based and suitable for a vegan diet.
Can I use another type of lentil?
- While this recipe uses split red lentils, you can try other lentils, though you may need to adjust the soaking and cooking times as they may have different textures.

Red Lentil Pancakes (Chillas)

Author: lu-ann
Total Time: 270 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Red lentil pancakes are a nutritious and gluten-free breakfast option, packed with protein and served warm with various dips.

Instructions

Rinse and drain the masoor dal, then soak it in water overnight or for at least 4 hours.
After soaking, drain all the water from the lentils.
Add the lentils to a blender jar along with the green chili, ginger, salt, and 1/2 cup of water. Blend until you have a fine batter that can easily pour.
Stir in the chopped cilantro and let the batter rest for five minutes.
Preheat a pan on low-medium heat.
Pour about 1/3 cup of the batter onto the pan, spreading it out to form a 5 to 6-inch pancake.
Cook on medium heat for 2 to 3 minutes. Add a few drops of oil, then carefully flip the pancake.
Drizzle some oil on top and cook for another 2 to 3 minutes or until the pancake has light brown marks.
Remove the pancake from the pan and repeat with the remaining batter.
Serve the hot chillas with your favorite pickle, chutney, or peanut kharda as a breakfast or snack.