Urad Dal Chilla
Lunch • India
How to Make Urad Dal Chilla (Traditional & Healthy Version)
Urad Dal Chilla is a nutritious and protein-rich pancake, deeply rooted in North Indian cuisine. Traditionally prepared using soaked urad dal (split black gram), this dish is especially popular in Uttar Pradesh and Punjab as a satiating lunch or a wholesome breakfast. With its crisp exterior and soft, flavorful inside, Urad Dal Chilla is enjoyed with fresh chutneys or dahi (curd) and is a staple during fasting days and regional festivals like Navratri. The batter can be customized with seasonal vegetables and Indian masalas, making it a delightful, health-conscious choice for all age groups. What sets Urad Dal Chilla apart is its simplicity and versatility—requiring minimal oil, it delivers maximum nutrition and taste. The earthy flavor of urad dal blends beautifully with ginger, green chillies, and coriander. Often enjoyed as a light lunch, this recipe is a great way to incorporate plant-based protein into your diet. Its quick preparation makes it a go-to option for busy weekdays while still honoring traditional Indian flavors. Perfect for those seeking a high-protein vegetarian meal, Urad Dal Chilla is both heart-healthy and delicious, reflecting the culinary heritage of North India.
Ingredients(for 2 medium chillas per serving)
- 1 cup Urad dal (split black gram) (soaked for 3-4 hours)
- 1 small Onion (finely chopped; pyaz)
- 1 Green chilli (finely chopped; hari mirch)
- 1 inch Ginger (grated; adrak)
- 2 tbsp Coriander leaves (finely chopped; dhania)
- 1/2 tsp Cumin seeds (jeera)
- 1 small Carrot (grated; gajar (optional)) - optional
- to taste Salt (namak)
- 1/4 tsp Black pepper powder (kali mirch)
- 1-2 tsp Oil (for cooking; use cold-pressed or mustard oil for flavor)
Instructions
- 1
Rinse and soak urad dal for 3-4 hours. Drain and transfer to a mixer jar.
5 minutes
Ensure the dal is soaked well—this results in a softer chilla.
- 2
Grind the soaked dal with ginger and green chilli into a smooth batter, adding minimal water for a thick consistency.
5 minutes
Add water little by little to avoid a runny batter.
- 3
Transfer batter to a bowl. Add chopped onion, carrot, coriander, cumin seeds, salt, and black pepper. Mix well.
3 minutes
Incorporate seasonal vegetables for added nutrition.
- 4
Heat a tawa (griddle) on medium flame. Lightly grease with oil.
2 minutes
Use a non-stick or well-seasoned tawa for easy flipping.
Why This Dish is Healthy
This dish is naturally low in fat, high in protein, and free from refined flour, making it ideal for weight management and muscle repair. Using minimal oil and wholesome lentils, Urad Dal Chilla supports heart health and maintains blood sugar levels. Its high fiber content aids digestion and keeps you fuller for longer, making it a smart choice for anyone focused on healthy eating.
Urad Dal Chilla is an excellent source of plant-based protein, dietary fiber, and essential minerals such as iron, magnesium, and potassium. Urad dal is rich in B-vitamins, which support energy metabolism and nervous system health. The addition of vegetables like carrot and onion increases the vitamin A, vitamin C, and antioxidant content, making each serving a nutrient-dense option for vegetarians and health enthusiasts.
Pro Tips
- 💡Tip 1: Ferment the batter for 1-2 hours for a lighter, fluffier texture.
- 💡Tip 2: Always use a well-heated tawa to prevent sticking and achieve crispiness.
- 💡Tip 3: Add a pinch of hing (asafoetida) for authentic North Indian flavor and improved digestion.
Storage & Serving
Urad Dal Chilla is best enjoyed fresh, but you can refrigerate leftover batter for up to 2 days in an airtight container. Stir the batter well before using and add a splash of water if it thickens. Cooked chillas can be stored in the fridge for 1 day—reheat on a tawa before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
