You won’t find me posting too many savoury recipes, sweet is my middle name. But, come on folks, I eat real food too and I can assure you I have quite a few savoury recipes under my belt (pun intended!!). The hum-drum preparation of daily meals, is on a few occasions interrupted by my few and far between bouts of inspiration. The oat and wheat pancakes have been a staple breakfast for a particularly ”bored-with-the-same-crap” young man, on competition days.   So for my sake as much as his I decided to introduce a variation to his overly sweet existence.



Chilla or pancake made from dals is a staple in many Indian homes, It is a sister vesion of the hugely popular South Indian Dosa which is made from a  batter of soaked and ground rice and split black dal, which is left to ferment overnight. Here in the chilla recipe soaked gram dal (moong dal) is ground to a fine paste and spread in a thin layer on a hot griddle. No fermenting required, it is a pretty straight forward process.




I have used a spicy veg filling which is dry to prevent the pancake from getting soggy. It is a convenient, make ahead dish. Once the prep is done, you have to spread the batter on the griddle and stuff it with the filling.


imageIt can be made into small bite sized pancakes and filled and served as cocktails. It is absolutely low-cal, vegetarian (feel free to use mince), and gluten free. Makes a very filling lunch, brunch or snack. The yogurt sauce that I served brightens it up and adds moisture to an otherwise dry-ish dish. Must warn you to eat it hot off the stove as it tends to get rubbery, sadly its not a lunch box option.


Its my all time favourite “when-I-am-alone”, “chilla-ed out” meal and on the pretext of low-cal and gluten-free I have been greedily “stuffing” myself!

PS: I must give credit to my very dear and pretty friend Kaushi who is always sharing her very original veg recipes and inspired me to try this one. Its her superb idea to add chillies and ginger to the pancake batter.



Makes 7-8, 6 inch pancakes


150 grms Green gram dal (moong dal)

3 tablespoons green gram with skin (Moong)

1” piece ginger

2 green chillies

Salt to taste




5-7 babycorns, diced

½ red pepper, diced

½ yellow pepper, diced

½ green pepper, diced

½ cup corn kernels

1 cup broccoli, broken into small florets

4’ piece zucchini, diced

1/2 cup bean sprouts

1 small onion, diced

3 cloves garlic finely minced

½ tsp chilly powder/ 1 green chilly finely chopped/ 1 tablespoon thai chilly sauce

½ tspn pepper

2 tablespoons tomato ketchup

1 tablespoon oil

2 cups shredded iceberg salad

Salt to taste



3 cups coriander leaves

A fistful of fresh mint

2 cloves garlic

1 tspn ground cumin

Juice of half lemon

2-3 green chillies

1 cup thick yogurt

Salt to taste


  • Pancake:

 Wash the green gram dals and soak for 2 hours minimum. Drain and leave the water aside. Grind them in a mixer with the other ingredients. Refrigerate. Keeps for 2 days in the refrigerator and can be frozen for upto a week. Thaw before using.

On a very hot non-stick griddle splatter a few drops of oil. Drop a large serving spoon full of the batter in the centre. Spread it in a round, moving from centre to side, with the back of the spoon. Spread as thinly as possible.

The pancake cooks within a minute. Take it off the griddle.

  • Filling:

In a pan heat a tablespoon of oil. On low heat fry the diced onions till transculent, add the garlic. Add the broccoli and stir fry for a couple of minutes, add the other veges except the iceberg  and continue stir-frying till they a crisp but not over-cooked. This should take 4-5 minutes. Add the salt, pepper, ketchup, and chilly powder or sauces. Stir till the moisture dries out. Taste and adjust the seasoning.

  • Sauce:

Grind together all the sauce ingredients except for the yogurt and lemon juice. Add a tablespoon of water to loosen the mixture and help the grinding process. Taste and adjust the salt.  Add the lemon. Mix atleast 2-3 tablespoons of the green chutney to the yogurt give it a good stir. Refrigerate the remaining chutney and use it as a dip or spread.

  • Assembly:

Place 3 tablesppoons of filling on the pancake. Spoon some sauce on the filling. Fold into half or roll it up.

 Use the left over sauce for dipping.



  1. Being a core part of maharashtra now! These chilla’s have entertained many a times my kitchen. I am glad I still make these in my kitchen. What I love is the idea of adding stuffing to them. I gonna make this.

    Liked by 1 person

  2. These look like a great healthy breakfast, even though like you it’s quite rare for me to excited over savory foods… But I can trick my mind by simply saying “pancake” and what an interesting batter base… Thank you for sharing 🙂


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