Moong Dal Chilla Recipe

Moong Dal Chilla is a savory Indian pancake made from yellow lentils, flavored with spices, and cooked to perfection. This Moong Dal Chilla Recipe offers a high-protein, gluten-free breakfast or snack option that’s delicious and easy to make.

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Prep Time 15

Cook Time 20

Soaking time 2

Total Time 2 35

Course Breakfast, Snack

Cuisine Indian

Calories 120 kcal

Equipment

Blender
Mixing bowl
Non-stick pan or tawa
Spatula

Ingredients

1 cup yellow moong dal (split green gram)
1 green chili (chopped)
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 salt (or to taste)
1/4 cup fresh coriander leaves (chopped)
1 small onion (finely chopped)
Oil or ghee (for cooking)
1/4 cup grated carrots or chopped spinach Optional

Instructions

1. Prepare the Batter
Rinse and soak the moong dal in water for 2 hours.
Drain the water and blend the dal into a smooth batter with green chili, cumin, and a little water. The batter should have a pancake-like consistency.
2. Add Seasonings
Transfer the batter to a mixing bowl.
Add turmeric, salt, coriander leaves, and onions (along with optional vegetables like grated carrots or spinach). Mix well.
3. Cook the Chilla
Heat a non-stick pan or tawa over medium heat and grease it with oil or ghee.
Pour a ladleful of batter onto the pan and spread it thin, like a pancake.
Cook for 2-3 minutes until the edges turn golden brown. Flip and cook the other side for 1-2 minutes.
Repeat with the remaining batter.
4. Serve Hot
Serve the hot moong dal chilla with mint chutney, yogurt, or ketchup for a delicious meal.

Notes

Vegan Option: Use oil instead of ghee for a vegan version.
Add Toppings: Top the chilla with grated cheese or paneer for extra flavor.
Serving Suggestion: Pair with green chutney or yogurt for a complete breakfast.
Storage: Store batter in the fridge for up to 2 days.