Home > Recipes > Savoury pancake recipes > Dhal chilla pancakes

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.