Masoor Dal Cheela (Red Lentil Pancakes)

Masoor Dal Cheela (Red Lentil Pancakes) ingredients

• 1 cup masoor dal (red lentils)
• 1 inch piece, roughly chop ginger
• 1 small, stem removed green chili
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• pinch asafoetida (hing)
• to taste salt
• 1/2-3/4 cup water
• 2 tbsp vegetable oil or ghee
• 2 tbsp finely chopped onion
• 1 tbsp, chopped fresh cilantro

Watch how to make Masoor Dal Cheela (Red Lentil Pancakes)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Masoor Dal Cheela (Red Lentil Pancakes)

1. Rinse 1 cup of masoor dal (red lentils) thoroughly under cold water, then soak them in 2-3 cups of fresh water for at least 30 minutes, or up to 2 hours. This step helps soften the lentils for blending.
2. Drain the soaked lentils completely and transfer them to a high-speed blender. Add a 1-inch piece of ginger, 1 small green chili (stem removed), 1/2 teaspoon of cumin seeds, 1/4 teaspoon of turmeric powder, a pinch of asafoetida, and 1/2 cup of water.
3. Blend the mixture until it forms a smooth, pourable batter, similar in consistency to pancake batter. If the batter is too thick, add up to an additional 1/4 cup of water, one tablespoon at a time, until the desired consistency is achieved. Transfer the batter to a bowl and stir in salt to taste.
4. Heat a non-stick skillet or a cast-iron tawa over medium-high heat. Once hot, lightly grease the surface with a few drops of vegetable oil or ghee, spreading it with a paper towel.
5. Pour a ladleful of the batter (about 1/4 cup) onto the center of the hot skillet. Using the back of the ladle, quickly spread the batter outwards in a circular motion to form a thin, round pancake, about 6-7 inches in diameter.
6. Drizzle about 1/2 teaspoon of oil or ghee around the edges and over the surface of the cheela. Cook undisturbed for 2-3 minutes, or until the edges begin to crisp and turn golden brown.
7. Carefully flip the cheela using a spatula and cook the other side for another 1-2 minutes, or until it is lightly browned and cooked through. Press gently with the spatula to ensure even cooking.
8. Remove the cooked cheela from the skillet and transfer it to a plate. Repeat the process with the remaining batter, lightly greasing the pan before each new cheela.
9. Serve the hot Masoor Dal Cheela immediately with a side of green chutney, pickle, or a dollop of plain yogurt, optionally garnished with finely chopped onion and fresh cilantro.

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