Looking for a vibrant and nutritious twist on a classic Indian breakfast? This Beet Chilla is colorful, flavorful, and comes together in minutes using simple pantry staples. Made with soaked masoor dal, protein oats, and steamed beet, these savory pancakes are perfect for breakfast, lunch, or a light dinner.
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This Beet Chilla is one of those recipes you’ll find yourself making on repeat. It’s super easy to whip up in a blender, and no fermentation is needed. The cooked beet adds a beautiful pop of color and just a hint of natural sweetness that makes every bite extra special. It’s naturally gluten-free and vegetarian, and perfect for meal prep too! You can store the batter or cooked chillas in the fridge for quick meals later. Enjoy them with your favorite chutney, a dollop of yogurt, or even use them as a wrap filled with veggies or paneer.
If you loved my Masoor Dal Chilla that went viral for its ease and deliciousness, you’re going to enjoy this version too! This beet chilla builds on the same base ingredients with an eye-catching twist. And while you’re at it, don’t miss my Spinach Chilla, Moong Dal Chilla, and Besan Chilla, each one brings its own flavor and texture to keep things exciting and nourishing throughout the week.
Ingredient Notes
- Masoor Dal (Red Lentils): This recipe starts with masoor dal, or split red lentils. These quick-cooking lentils have a mild, earthy flavor and soften beautifully when soaked, making them ideal for a smooth chilla batter. Make sure to rinse and soak them in warm water for at least an hour or overnight for best results. You can also use yellow mung dal as an alternative.
- Protein Oats: I’ve been loving protein oats lately and have started using them in everything from chillas to my go-to protein oats khichdi. In this recipe, they add structure and a light crispness while keeping the chilla soft and easy to fold. You can also use rolled oats or instant oats if that’s what you have. They all blend in beautifully and work well with the flavors.
- Steamed Beet: A small steamed beet adds a gorgeous pink color and a touch of natural sweetness to the chilla. Once peeled and chopped, it blends seamlessly into the batter and brings a subtle earthy note that pairs perfectly with the spices.
- Ginger, Green Chili, and Cumin Seeds: Ginger and green chili bring a gentle heat and brightness, while cumin seeds add a warm, toasty aroma that rounds out the savory flavor. Adjust the green chili to your spice preference.
How to Make Beet Chilla
Serving
Serve the beet chillas hot with green chutney, coconut chutney, or yogurt. They also make a fun and colorful wrap; fill them with sautéed veggies, paneer, or your favorite protein for a satisfying meal.
Storing
Store leftover batter in the fridge for up to 2 days. Stir well before using. Cooked chillas can be refrigerated and reheated on a skillet or in the microwave for a quick, tasty snack.
This Beet Chilla with Oats is a delicious way to add variety and color to your weekly meals. It’s simple, customizable, and packed with comforting flavors.
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Beet Chilla
This vibrant Beet Chilla is a colorful twist on the classic masoor dal chilla. Blended with oats and a touch of fresh beet, it’s as eye-catching as it is delicious—perfect for breakfast, lunch, or a light dinner.
Servings: 8 chillas
Calories: 193kcal
Instructions
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Rinse masoor dal and soak in warm water for at least 1 hour or overnight in cold water.
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Steam a small beet in the Instant Pot for about 10 to 12 minutes until it’s fork tender. Once it’s done, let it cool completely. Gently peel off the skin and trim both the top and bottom ends. Cut the beet into quarters so it’s ready to add to your blender for the chilla batter. This make ahead step adds a beautiful color and subtle sweetness to the recipe!
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Drain the soaked dal completely. In a blender, add masoor dal, oats, ginger, green chili, cumin seeds, salt, beet, and water. Blend to make a smooth, pourable batter (yields about 20 oz).
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Heat a cast iron or non-stick pan on low-medium heat. To check if it’s hot enough, sprinkle a few drops of water onto the surface; they should sizzle and evaporate quickly.
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Next, take half an onion and pierce the rounded side with a fork. Use the flat side to rub oil over the pan—this helps prevent the chilla from sticking. You can also use a silicone brush to coat the pan with oil or ghee instead.
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Reduce the heat, then pour about â…“ cup of batter onto the pan. Gently spread it into a thin, even circle and drizzle a few drops of oil around the edges.
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Cook for 3 to 4 minutes on the first side, then carefully flip and cook the other side for 2 to 3 minutes. Tip: Cooking on low heat helps maintain the beautiful pink color from the beet.
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Repeat with the remaining batter, adding a few drops of ghee or oil as needed. Makes 6 to 8 chillas.
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Serve warm with green chutney, yogurt, or a side of pickle for a flavorful, satisfying meal.
Nutrition
Calories: 193kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 638mg | Potassium: 297mg | Fiber: 9g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg