Mixed Dal Chilla
Lunch • India
How to Make Mixed Dal Chilla (Traditional & Healthy Version)
Mixed Dal Chilla is a nutritious, protein-rich Indian pancake made from a blend of dals (lentils) like moong, masoor, and chana dal. Originating from North India, this dish is a staple in many households, especially in states like Uttar Pradesh and Punjab. The chilla is light, savory, and packed with the earthy flavors of dals, spiced with green chilies, ginger, and a dash of ajwain (carom seeds) for easier digestion. This versatile recipe is a favorite for lunchboxes and quick meals, especially during festivals like Holi and Navratri when light and sattvic foods are preferred. The batter requires no fermentation, making it a convenient yet wholesome option. With a crisp exterior and soft, flavorful inside, Mixed Dal Chilla is perfect for anyone seeking a filling, healthy vegetarian dish that fits seamlessly into a calorie-conscious diet. Serve it with fresh green chutney or dahi (curd) for an authentic Indian lunch experience.
Ingredients(for 2 medium chillas per serving)
- 1/2 cup Moong dal (split yellow lentils) (mung dal)
- 1/4 cup Masoor dal (red lentils)
- 1/4 cup Chana dal (split Bengal gram)
- 1 small, finely chopped Onion (pyaaz)
- 1, finely chopped Green chili (hari mirch)
- 1 inch, grated Ginger (adrak)
- 2 tbsp, chopped Coriander leaves (hara dhania)
- 1/2 tsp Ajwain (carom seeds)
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt (namak)
- 2 tsp Oil (for greasing tawa)
- as needed Water (for batter consistency)
Instructions
- 1
Wash and soak moong dal, masoor dal, and chana dal together in enough water for at least 2 hours. Drain well.
2 hours (soaking)
Soaking helps dals blend smoothly and enhances digestibility.
- 2
In a mixer, blend the soaked dals with green chili and ginger into a smooth batter using minimal water. The consistency should be similar to dosa batter.
5 minutes
Add water gradually to avoid a runny batter.
- 3
Pour the batter into a bowl. Add chopped onion, coriander leaves, turmeric powder, ajwain, and salt. Mix well.
3 minutes
Mix just before making chillas to retain crunch in onions.
- 4
Heat a non-stick tawa (griddle) and lightly grease with oil. Pour a ladleful of batter and spread gently into a thin circle.
2 minutes
Keep the flame medium to ensure even cooking.
Why This Dish is Healthy
This dish is a health-conscious choice as it uses whole dals instead of refined flour, ensuring a lower glycemic index and prolonged satiety. Minimal oil is used, and the preparation is packed with nutrients, making it ideal for weight management, muscle building, and heart health. It's also high in fiber, which supports digestive wellness and blood sugar regulation.
Mixed Dal Chilla is rich in plant-based protein and dietary fiber, thanks to the combination of moong, masoor, and chana dal. These dals provide complex carbohydrates, iron, folate, and essential B vitamins. The addition of onions, ginger, and coriander enhances antioxidant content, while low oil usage keeps the fat content in check. This recipe is gluten-free and easily digestible, making it suitable for most diets.
Pro Tips
- 💡Tip 1: Use a well-seasoned or non-stick tawa to prevent sticking.
- 💡Tip 2: For fluffier chillas, add a pinch of baking soda to the batter before making.
- 💡Tip 3: You can prepare the batter ahead for busy mornings and refrigerate overnight.
Storage & Serving
Store leftover batter in an airtight container in the refrigerator for up to 2 days. Cooked chillas can be refrigerated for 1 day and reheated on a tawa before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
