These mix lentil savoury pancakes (or Chillas as they are called in Hindi) are a healthy, protein-packed breakfast. I have loaded them with grated zucchini, carrots, spring onions and beans to add that an extra dose of healthy minerals and vitamins and make them a whole meal. Served them with my favorite cilantro-tomato-garlic chutney, hung curd and some pomegranate seeds.

COOKING TIME: 15 minutes


For pancakes:

  1. Lentil mix– 1/2 cup, soaked overnight
  2. Green Chili – 1
  3. Ginger – 1 piece
  4. Zucchini – 1, grated
  5. Carrot – 1, grated
  6. Spring onion – 1, finely diced
  7. Beans – 1/3 cup, diced
  8. Hung curd – 1 tablespoon
  9. Pomegranate seeds- a handful
  10. Oil – 2-3 tablespoons
  11. Salt – to taste

For chutney:

  1. Coriander leaves – ¾ cup, roughly chopped
  2. Tomato – 1, medium
  3. Lemon – 1 tablespoon
  4. Garlic – 1 pod
  5. Green chilli – 1
  6. Salt – to tasteZucchini-pancakes


  1. Mix all the lentils at hand overnight. Add split green beans in higher quantity for a healthier option.
  2. Grind the soaked lentil with green chili, ginger and salt into a smooth paste.
  3. Add grated zucchini and carrot, diced beans and spring onion to the batter and mix well.
  4. Take a non-stick pan and drizzle it with some oil.
  5. Pour a ladle of the batter to make a small pancake.
  6. Cook on medium flame for 3-4 minutes until it cooks and becomes brown on one side, flip it on the other side and let it cook on the other side as well.
  7. For the chutney, chop the coriander leaves and add them to a grinder.
  8. Add green chilli, tomatoes, lemon juice and salt and grind well.
  9. Serve hot pancakes/chillas with the chutney, hung curd and pomegranate seeds.