Dal Chilla (Savoury Lentil Pancakes)
Thin, golden savoury pancakes made from dal and gram flour, great with chutney for breakfast or lunch.
Made with Tarka dal base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelMedium
- Costabout £0.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix your ready made tarka dal base (see the base recipe) with the gram flour, water, cumin, turmeric and half a teaspoon of salt until you have a thick pouring batter. Leave for 10 minutes.
10 min - 2
Stir in the onion, chilli and coriander.
- 3
Heat a non stick frying pan over a medium heat and brush with a little oil.
- 4
Pour in a ladle of batter and spread thinly with the back of the spoon. Cook for 2 to 3 minutes, until golden underneath.
3 min - 5
Drizzle a little oil around the edge, flip and cook for 2 minutes. Keep warm and repeat to make 8 chillas.
2 min - 6
Serve hot with a chutney or coconut yoghurt.
Tips
- The batter should coat a spoon thickly. Add water or gram flour to adjust.
- Keep the heat medium so the middle cooks before the outside browns.
- Thin chillas flip more easily than thick ones.
Storing and freezing
Cool within 1 hour. Keep in the fridge for up to 2 days or freeze with paper between for 1 month. Reheat in a dry pan until steaming hot all the way through.
Questions
Can I make the batter ahead?
Yes, up to 24 hours in the fridge. It thickens, so add a splash of water.
Why are my chillas sticking?
The pan may be too cool or not non stick. Heat it well and brush with oil.
Are chillas gluten free?
Yes, with gram flour and dal, they are naturally gluten free.
More made with tarka dal base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.