Need a breakfast that looks bright, cooks fast, and keeps you full until lunch? Mix dal + beetroot chila is an Indian-style savory pancake made from blended lentils and beetroot. It’s naturally vegan and gluten-free, with no eggs or wheat flour.
This post walks you through the key ingredients, a simple method, easy fixes, and a few serving ideas that make it feel new each time.
Why mix dal + beetroot chila is a smart vegan, gluten-free breakfast
Mixed lentils bring plant protein and fiber, so the chila feels hearty without being heavy. Since the base is dal (not wheat), it’s naturally gluten-free, and the batter holds together without eggs. Beetroot adds a gentle sweetness and a deep pink color that makes the plate look fun, even on a rushed weekday.
It works well for kids who like colorful food, lunchboxes that need something sturdy, and post-workout meals when you want real food, not a bar.
What does it taste like and how to balance the earthy beet flavor?
Expect crisp edges and a soft, tender center, kind of like a thin savory pancake. Beetroot can taste earthy, so keep the flavor bright: add grated ginger, cumin, garlic, and green chili. Curry leaves add to nutrition.
Ingredients you need (plus easy swaps)
You only need a few basics:
- Mixed dal: moong (yellow or green), urad (dal)
- Beetroot: grated for texture, or blended for a smoother batter
- Spices: cumin
- Aromatics: ginger, garlic (optional), curry leaves (optional)
- Salt, water, and a little oil for the pan
Soak the dal for 3 to 5 hours (or overnight), then blend. No fermentation needed, so you can make it the same morning.
Easy swaps: use only moong dal for a lighter chila, add chopped spinach or onion. Oat flour can help thicken (choose certified gluten-free oats if needed).
Step-by-step: how to make mix dal beetroot chila
- Soak dal, then drain well.
- Blend dal with beetroot, ginger,garlic, curry leaves, spices, salt, and enough water to make a pourable batter. Think pancake batter, not paste.
- If not added earlier, stir in grated beetroot
- Rest the batter for 10 minutes.
- Heat a skillet on medium heat. Lightly oil it (skip ghee to keep it vegan).
- Pour batter and spread into a thin circle.
- Cook until edges look set and lift easily, add a few drops of oil around edges, then flip and finish.
Tip: medium heat matters because beet sugars can brown fast.
Common mistakes and quick fixes (too thick, sticking, breaking)
- Batter too thick: add water, 1 tablespoon at a time, then rest 5 minutes.
- Sticking: preheat the pan, and use nonstick or well-seasoned cast iron.
- Breaking on flip: spread slightly thicker, and wait until edges lift.
- Pale, gummy center: cook a bit longer on the first side before flipping.
Serving ideas, storage, and meal prep
Serve mix dal beetroot chila with mint chutney, coconut chutney, tomato-onion salsa, or a little pickle. For a bigger meal, add dairy-free yogurt or a tofu scramble on the side.
Meal prep is simple: refrigerate batter up to 2 days.
Mix Dal Beetroot Chila (Vegan, Gluten-Free) Breakfast 2026
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Ingredients
- 1/3 Cup Green Moong Dal
- 1/3 Cup Yellow Moong Dal
- 1/3 Cup Urad Dal
- 1/4 Cup Beetroot
- 2 Green chillies optional
- 1/4 inch ginger optional
- 2-3 small-sized garlic cloves optional
- 1 teaspoon cumin seeds optional
- 1/4 teaspoon gluten-free asafoetida optional
- 10-12 Curry leaves optional
- salt to taste
- 1 tablespoon Oil
- Water Room Temperature, as required
Instructions
- Soak dal, then drain well.1/3 Cup Green Moong Dal, 1/3 Cup Urad Dal, 1/3 Cup Yellow Moong Dal
- Blend dal with beetroot, cumin, ginger, garlic, green chili, salt, and enough water to make a pourable batter. Think pancake batter, not paste.1/4 Cup Beetroot, 2 Green chillies, 1/4 inch ginger, 2-3 small-sized garlic cloves, 1 teaspoon cumin seeds, 1/4 teaspoon gluten-free asafoetida, 10-12 Curry leaves, salt to taste, Water
- *Read instructions for beetroot in Notes
- Rest the batter for 10 minutes.
- Heat a skillet on medium heat. Lightly oil it (skip ghee to keep it vegan).1 tablespoon Oil
- Pour batter and spread into a thin circle.
- Cook until edges look set and lift easily, add a few drops of oil around edges, then flip and finish.
Video
Notes
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- Beetroot can be used raw or cooked.
- For cooking beetroot, just blanch it for a few minutes. Let it cool before adding.
- If you need a smooth texture, add the beet to the blender to blend it smooth.
- One can grate and add the beetroot for a coarse texture.
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
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