Mix Dal Beetroot Chila (Vegan, Gluten-Free) Breakfast 2026
Make mix dal + beetroot chila, a vegan, gluten-free lentil and beet savory pancake. Quick method, fixes, and serving ideas for busy mornings.
Servings: 8 Chilas
Ingredients
- ⅓ Cup Green Moong Dal
- ⅓ Cup Yellow Moong Dal
- ⅓ Cup Urad Dal
- ¼ Cup Beetroot
- 2 Green chillies optional
- ¼ inch ginger optional
- 2-3 small-sized garlic cloves optional
- 1 teaspoon cumin seeds optional
- ¼ 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.⅓ Cup Green Moong Dal, ⅓ Cup Urad Dal, ⅓ 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.¼ Cup Beetroot, 2 Green chillies, ¼ inch ginger, 2-3 small-sized garlic cloves, 1 teaspoon cumin seeds, ¼ 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.
Notes
- 1 Cup = 240 ml, 1 tablespoon = 15 ml, 1 teaspoon = 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)
