Chilla / Cheela

Chilla and Cheela on a plate


They are packed with plant-based protein, are easy to make and taste great! They are made solely of lentils and a few spices so you can easily modify them to your taste. You can make them as thick/thin or as crispy/soft as you like.

A little bit of prep but a lot of uses!

So the only “downside” to making these is that you have to soak them for at least 3 hours, but they are well worth the planning. We recommend soaking them overnight so that they’ll be ready to blend up in the morning.

Ways you can enjoy your Chilla?

  • As a light vegan, protein-packed breakfast 
  • Used as a wrap/quesadilla
  • Served as a replacement for chapati
  • Used as a base for canapés when entertaining. 

What do I serve my Chilla with?

With regards to macronutrients, the chilla is predominantly protein and carbohydrates, so we recommend getting some good fats to go along.

Serve these up with:


  • 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 of water
  • Avocado oil/olive oil/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. 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 tbsps of water. Mix to form a thick batter.
  5. Heat your non-stick pan well and add about 1 tsp of oil/ghee. Once hot, add about 1/4 cup of the batter and spread gently
  6. pour 1/2 tsp of oil/ghee over the 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.
Tags: chili, recipe

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