Monthly Archives: November 2012

Mixed Dal Chilla

Mixed Dal Chilla is protein rich preparation generally eaten at breakfast. Chilla is also known as Adai in southern part of India.


  • Arahar Dal, Chana Dal, Urad Dal, Masoor Dal, Moong Dal and raw rice in equal proportion.
  • Cabbage
  • Soya leaves
  • Green chilis
  • Ginger paste
  •  Oil
  • Salt

It will be seen from above that apart from the dals, very little  other ingredients are used. Various combinations of greens can be tried. There is so much flexibility in cooking this dish that at times I cook the chillas  even without oil.


  • Mix the dals and the rice and soak them overnight.
  • Drain the water   and grind coarsely.
  • Cut some  cabbage into thin strips.
  • Cut soya leaves into small pieces.
  • Chop green chilis.
  • Add ginger paste and salt and mix well.

The dough is ready for cooking.


  • Heat  a thick bottom tawa ( griddle ) on fire.
  •  Pour some oil.
  • When the oil is heated put some dough and spread it thick.
  •  Cook on slow fire and turn.
  • Cook till crisp and golden brown.
  • Remove from fire and serve hot.

The photograph above shows three types of mixed dal chilla – one with soya and  cabbage, the other with cabbage only and another without any greens. The one without greens is with jeera to add some flavour.

Serve with Dhania Chutney.


Try mixing chopped onions, spring onions, green methi leaves  in the chilla dough.


The chilla should be eaten hot. When it becomes cold, it tastes dry.