Chilla / Cheela

All Breakfast Indian Flavors Side Dish


Chila or Cheela is a savoury pancake which I guess I would call the North Indian version of a dosa.  They are packed with plant-based protein, easy to make and taste great served up in so many ways!  They are made solely of lentils and a few spices so you can easily modify them to your taste.  You can also make them as thick or as thin or as crispy or soft as you like.

A little bit of prep but a lot of uses!

So I guess the only downside to making these is that you have to soak them at least 3 hours, but they are worth the planning.  I often soak them overnight so they are ready to blend up in the AM.  Post soaking them come together really fast.

How and when do I enjoy my Chilla?

I love these served up so many ways, but my top uses are 

  • as a light vegan protein packed breakfast 
  • Used as a wrap
  • served as a replacement for chapati 
  • as a quesadilla 
  • or I like to make mini ones to serve as a base for canapés when entertaining. 

What do I serve my Chilla with?

In regards to macronutrients the chilla is predominantly protein and carbohydrates as they are made lentils so I like to make sure I get some good fats along side.

Serve these up with

No matter how you serve these up, these are light, flavourful and nutritious. 

Yield/Servings: 4 to 5 pieces
Author: Riyana Rupani
Moong Chilla /Cheela

Moong Chilla /Cheela

A delicious Indian style “pancake” that can be served on it’s own or as a side.
Preparation time: 20 MinCooking time: 10 Mininactive time: 3 HourTotal time: 3 H & 30 M


  • 1 cup moong dal (splint moong lentils) or masoor dal (red lentils)
  • 1 green chili
  • 1 inch piece of ginger, peeled
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1/4 cup coriander leaves, chopped
  • pinch of hing (asafoetida) - optional
  • 1/2 tsp salt
  • 3 Tbsp water
  • Avocado oil, olive oil, or ghee for cooking


  1. In a large bowl cover your daal with water leaving about an inch of water at the top. Soak the dal for a minimum of 3 hours (you can do this overnight too).
  2. Drain the water and transfer to a blender.
  3. Add the chilli, ginger and cumin seeds and blend to smooth paste adding a little water if needed.
  4. transfer the batter to a bowl and add the turmeric, chopped coriander, hing (asafoetida) , salt and about 3 tbsp of water. Mix to form a thick batter.
  5. Heat your non-stick pan (I love my nontoxic greenpans!) well and add about 1 tsp of oil/ghee. Once hot, add about 1/4 cup of the batter and spread gently
  6. pour ½ tsp of oil/ghee over chilla, cover the pan and allow to cook on a medium flame for about 1 minute. Flip the chilla and cook the other side.
  7. Repeat to make about 4-5 chilla.
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