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Dhal chilla pancakes

Name: Dhal chilla pancakes
Prep time: 2 h 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: Makes 16 pancakes
Cuisine: Indian recipes
Ingredients: For the chilla batter; 200g split yellow lentils (moong dhal); 2.5cm fresh ginger, roughly chopped; 1 small green chilli; Handful fresh coriander leaves; 1 tsp salt; 50g fine semolina; Sunflower oil for cooking; For the topping; 1 large onion, finely chopped; ¼ tsp salt; 1 green chilli, finely chopped; Chutney to serve

By: Chetna Makan

Published: 2 Nov 17
Updated: 18 Mar 24

”Chilla (light pancakes) are a popular snack in Calcutta and many other parts of India. They taste wonderful with coriander and spinach chutney, or chilli and garlic chutney, and with a dhal or a potato curry.” – Chetna Makan

Or, try our recipe for dosa pancakes – they make a fantastic brunch dish or savoury option for Pancake Day.

Medium
August 2017

Test kitchen approved

Makes 16 pancakes
Hands-on time 1 hour 20 min, plus 1 hour soaking

Or, try our recipe for dosa pancakes – they make a fantastic brunch dish or savoury option for Pancake Day.

Nutrition: per serving

Calories: 73kcals
Fat: 1.7g (0.2g saturated)
Protein: 3.3g
Carbohydrates: 10.2g (1g sugars)
Fibre: 1.4g
Salt: 0.4g

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Ingredients

For the chilla batter

200g split yellow lentils (moong dhal)
2.5cm fresh ginger, roughly chopped
1 small green chilli
Handful fresh coriander leaves
1 tsp salt
50g fine semolina
Sunflower oil for cooking

For the topping

1 large onion, finely chopped
¼ tsp salt
1 green chilli, finely chopped
Chutney to serve

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Method

To make the chilla batter, soak the lentils in 250ml water for about 1 hour until all the water is absorbed.
Whizz the lentils in a blender or food processor with the ginger, chilli and coriander until smooth. Tip the paste into a bowl, then stir in the salt, semolina and 350ml cold water.
Combine the topping ingredients in small bowl and set aside.

To cook the chilla, heat a large nonstick frying pan and, once it’s very hot, pour a serving-spoonful of the batter into the pan and spread it into a 13-15cm circle. Top with 1 tbsp of the topping mixture, then drizzle 1 tbsp oil around the edges of the batter. Cook over a medium heat for 2-3 minutes until golden brown on the underside, then turn the chilla over and cook for a further 2 minutes or until golden. Repeat to make 15 more. Serve hot, folded if you like.

Recipe from August 2017 Issue

Nutrition

Nutrition: per serving

Calories: 73kcals
Fat: 1.7g (0.2g saturated)
Protein: 3.3g
Carbohydrates: 10.2g (1g sugars)
Fibre: 1.4g
Salt: 0.4g

delicious. tips

Keep the cooked pancakes warm on a baking sheet in a low oven while you cook the rest. Use 2 frying pans at once to save time cooking the pancakes. If you can’t find split yellow lentils, use split yellow peas or red lentils instead.