Description
Moong Dal Chilla is a delicious and protein-packed Indian savory pancake made from soaked yellow moong dal and flavorful spices. Perfect for breakfast or a snack, these crispy and nutritious lentil pancakes are vegan, gluten-free, and high in protein, offering a wholesome and satisfying meal option.
Ingredients
Scale
Main Ingredients
- 1 cup split yellow moong dal (soaked for 2–3 hours)
- 1/2 inch piece ginger
- 1 green chili (optional)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon salt (or to taste)
Vegetables & Herbs
- 1/4 cup finely chopped onion
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped tomato (optional)
- 2 tablespoons grated carrot (optional)
Cooking Fats
- Oil or ghee for cooking
Instructions
- Prepare the batter: Drain the soaked moong dal and add it to a blender along with ginger, green chili (if using), turmeric powder, cumin seeds, and salt. Blend with 1/4 to 1/3 cup water until smooth but still pourable.
- Mix in vegetables: Transfer the batter to a bowl and fold in the finely chopped onion, cilantro, and any optional veggies like tomato or grated carrot to add flavor and texture.
- Heat the skillet: Place a nonstick or cast iron skillet over medium heat and lightly grease it with oil or ghee to prevent sticking.
- Cook the chilla: Pour a ladleful of batter onto the pan and spread it gently into a thin circular shape. Cook for 2–3 minutes or until the bottom is golden and the top looks mostly set.
- Flip and finish cooking: Carefully flip the chilla and cook the other side for 1–2 minutes until golden and cooked through.
- Repeat cooking: Repeat the process with the remaining batter, greasing the pan as needed to prevent sticking and ensure crispiness.
- Serve: Serve hot with green chutney, yogurt, or ketchup for a wholesome and tasty meal.
Notes
- For extra crispiness, let the batter rest for 10–15 minutes before cooking.
- These chillas are best enjoyed fresh but can be stored in the fridge for a day and reheated on a skillet.
- Add a pinch of asafoetida (hing) for digestion support if desired.
- Prep Time: 10 minutes (plus 2–3 hours soaking time)
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: Indian
