Urad Dal Chilla — True Grit

Urad dal chilla starts from the soaked, ground pulse itself rather than a pre-ground flour, giving it a different texture from the more familiar besan version most households already make.

The method

Soak split urad dal for a few hours, then grind with a small amount of water into a smooth, thick batter.
Season the batter with salt, green chilli, ginger and chopped coriander, mixed in just before cooking.
Spread thinly on a hot, lightly oiled griddle, the same technique used for a standard besan chilla.
Cook until the edges lift and the underside is golden, then flip and finish the other side briefly.
Serve hot with chutney or pickle, the same accompaniments a besan chilla would typically pair with.
A drizzle of oil around the edges while cooking helps it release cleanly from the griddle once done.

Picked this week

Urad for chilla

Khutmili Farm II · Khutmili

Black Gram Broken/Dal

$1.24 · 1 KG

Our standards

Urad dal chilla questions

How is this different from besan chilla?: This starts from soaked, freshly ground split urad dal rather than a pre-ground flour, giving a different texture and flavour.
How long should urad dal soak before grinding?: A few hours is generally enough, though soaking longer, even overnight, works fine too.
Can I ferment the batter like a dosa?: Some cooks let it sit for a short ferment for extra flavour, though it is not required for a basic chilla.
Why is my urad dal chilla sticking to the pan?: Usually the pan was not hot enough or not oiled evenly before the batter went on.

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