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Growing up, I don’t remember even a single day when mom has not made a hot breakfast for us. She would insist that we eat a meal before we leave the house. Our breakfast would range from idli, dosa, chilla, upma, poha, sandwich, paratha, etc. I prefer batter-based recipes for breakfast and snacks because they are so convenient and can be made ahead of time. Veggies and herbs - spinach, onions, and cilantro help in making these vegan protein pancakes more flavorful and nutritious. Spices - green chillies, cumin seeds, carom seeds or ajwain (helps with digestion), turmeric, and chilly powder are the basic spices that you will need in this cheela recipe. These ingredients can easily be swapped or skipped. Flax seed powder - I just ground flax seeds and store them in an airtight container. I then add it to any batter, dal, or dough to make it more nourishing. You can skip it if you don’t have it.
If you plan to use it as a (gluten-free) flatbread, then serve it with a side of curry like Aloo Matar, Rajma Masala, Matar ka Nimona, Mushroom Masala, Kofta Curry, etc. These savory lentil pancakes can be served for breakfast, brunch, or as an evening snack. You can also pack moong dal chilla in lunch boxes. No need to ferment the batter, you can make chilla instantly. While making these lentil pancakes, you can drizzle regular ghee around them if you are not vegan. If you have a mini pancake pan, you can even use this batter to make mini pancakes. You can use this leftover vegan protein pancake batter to make Pudla Sandwich.Â
