Moong Dal Chilla
Moong Dal Chilla — a protein-rich, savory Indian pancake made from soaked and blended moong dal (split yellow lentils). Crispy on the outside and soft inside, this wholesome breakfast or snack is healthy, gluten-free, and delicious with chutney or curd.
2 weeks ago
Ingredients
For the Batter
For Flavoring
For Cooking
Nutrition Facts (per chilla)
- Calories140
- Total Fat5 g
- Carbohydrates15 g
- Protein8 g
- Fiber3 g
Instructions
- 1Rinse moong dal 2–3 times and soak in water for 3–4 hours.
- 2Drain the water and transfer soaked dal to a blender. Add ginger, green chillies, and a little fresh water.
- 3Grind to a smooth, slightly thick batter (like dosa batter). Transfer to a bowl.
- 4Add salt, red chilli powder, carom seeds, chopped onion, and coriander. Mix well.
- 5Heat a non-stick tawa or iron skillet over medium heat. Lightly grease with oil.
- 6Pour a ladleful of batter onto the center and spread into a thin circle (about 6–7 inches).
- 7Drizzle 1/2 tsp oil around the edges. Cook until golden brown and crisp at the bottom, then flip and cook the other side for 1–2 minutes.
- 8Serve hot with green chutney, tomato chutney, or curd.
Storage Tips
- 1The moong dal batter can be refrigerated in an airtight container for up to 2 days. Stir before use.
- 2Cooked chillas are best enjoyed fresh but can be stored in the fridge for up to 12 hours; reheat on a pan before serving.
Pro Tips
- 1For softer chillas, add a tablespoon of curd or a pinch of baking soda to the batter before cooking.
- 2To make them crispier, add 1 tbsp rice flour to the batter and mix well.
- 3For a stuffed version, fill chilla with paneer bhurji or sautéed veggies before folding.
- 4Always cook on medium heat for even browning and crisp texture.
