If you are craving a healthy, tasty, and protein-packed breakfast or snack, this Moong Dal Chilla Recipe is your new best friend. These golden savory pancakes made from split yellow moong dal blend traditional Indian flavors with easy cooking techniques to deliver a dish that is as wholesome as it is delicious. Whether you are new to Indian cuisine or a seasoned foodie, Moong Dal Chilla offers a wonderfully nutritious option with crisp edges, soft centers, and a clean, vibrant flavor that will brighten your meal times.
Ingredients You’ll Need
The magic of the Moong Dal Chilla Recipe lies in its simplicity and the quality of a few essential ingredients. Each element brings something special to the batter, whether it’s the earthiness of moong dal, the zing from fresh ginger and green chili, or the fragrance from cumin seeds and cilantro.
- 1 cup split yellow moong dal: The star ingredient, providing a creamy texture and a boost of plant-based protein.
- 1 inch fresh ginger peeled: Adds a warm, slightly spicy depth to the chilla batter.
- 1 green chili (adjust to taste): Brings a gentle heat that can be tailored to your preference.
- 1/2 teaspoon cumin seeds: Offers a subtle aromatic earthiness that enhances the overall flavor.
- 1/4 teaspoon turmeric powder: A splash of golden color and anti-inflammatory goodness.
- 1/2 teaspoon salt or to taste: Balances and lifts all the flavors beautifully.
- 2 to 4 tablespoons water as needed for batter: Controls the batter consistency—thick yet pourable.
- 2 tablespoons finely chopped onion (optional): Adds a mild crunch and sweetness when included.
- 2 tablespoons finely chopped cilantro: Infuses fresh herbal notes and vibrant color.
- Oil or ghee for cooking: Helps achieve perfectly crisp, golden edges.
How to Make Moong Dal Chilla Recipe
Step 1: Prepare the Moong Dal
Start by rinsing the split yellow moong dal thoroughly until the water runs clear — this removes excess starch and any impurities. Soak the dal in water for at least 4 hours or, for best results, overnight. This soaking softens the dal, making it easier to blend into a silky batter that will cook evenly and have a light texture.
Step 2: Craft the Batter
Drain the soaked dal and transfer it to a blender. Add the peeled ginger, green chili, cumin seeds, turmeric powder, and salt. Blend everything to a smooth batter, adding water little by little until the consistency is thick but pourable — similar to pancake batter. Stir in the finely chopped onion and cilantro if you’re including them, which adds another layer of flavor and texture.
Step 3: Cook Your Chillas
Heat a nonstick skillet or griddle over medium heat and grease lightly with oil or ghee. Pour a ladleful of the batter onto the pan, spreading it gently into a circular shape about 6 to 7 inches wide. Drizzle a bit of oil around the edges to create that irresistible crispness. Cook for 2 to 3 minutes until the bottom turns a lovely golden brown, then flip carefully and cook the other side for another 2 minutes. Repeat until all your batter is used up, serving them warm for the best taste.
How to Serve Moong Dal Chilla Recipe
Garnishes
Garnishing Moong Dal Chilla adds freshness and enhances the flavor. A sprinkle of finely chopped fresh cilantro or a dollop of cooling yogurt on top can create a lovely contrast to the warm, savory pancake base.
Side Dishes
These chillas shine when accompanied by classic Indian chutneys like tangy green chutney made from mint and coriander, or a mildly spiced tomato chutney. For a soothing side, plain yogurt or raita balances the spices perfectly, creating a wholesome and satisfying meal.
Creative Ways to Present
Try stacking your chillas with layers of sautéed vegetables or even stuffing them with spiced paneer or grated carrots for a delightful twist. For a brunch party, cut them into wedges, serve with colorful chutney dips, and garnish with edible flowers or microgreens to impress your guests with an inviting presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra chillas, no worries! Store them in an airtight container in the refrigerator for up to 24 hours. To keep them from getting soggy, separate the layers with parchment paper.
Freezing
You can freeze the cooked chillas for up to a month by placing them in a sealed freezer bag. Just make sure they cool completely before freezing so they retain their texture upon reheating.
Reheating
Reheat your chillas on a hot nonstick pan or griddle over medium heat for a few minutes on each side until heated through and crisp again. Avoid microwaving as it may make them soft and less appealing.
FAQs
Can I make Moong Dal Chilla Recipe without soaking the dal overnight?
Soaking the dal is important as it softens the lentils and makes the batter easier to blend and digest. While soaking overnight is ideal, soaking for at least 4 hours works perfectly well.
Is Moong Dal Chilla gluten-free?
Yes, since the recipe uses yellow moong dal and no wheat flour, Moong Dal Chilla is naturally gluten-free and suitable for those with gluten sensitivities.
Can I add other vegetables to the batter?
Absolutely! Adding grated carrots, finely chopped spinach, or zucchini can boost the nutrition and add wonderful texture without overpowering the flavor.
What can I use as a substitute for ghee or oil for cooking?
If you prefer a lighter or vegan option, use a high-smoke point vegetable oil like sunflower or canola oil. Coconut oil also adds a subtle hint of sweetness and aroma.
Is it okay to eat Moong Dal Chilla for dinner?
Definitely! Moong Dal Chilla makes a light, nutritious meal any time of the day — breakfast, lunch, snack, or dinner. It pairs well with salad or a bowl of soup for a complete meal.
Final Thoughts
Trying the Moong Dal Chilla Recipe opens up a world of delicious, wholesome eating that feels like a comforting hug from the inside. With minimal ingredients and steps, it’s a fantastic addition to your recipe collection that can satisfy cravings and nourish your body simultaneously. Give it a try and watch how these golden savory pancakes become a beloved staple in your kitchen!
Print
Moong Dal Chilla Recipe
- Total Time: 30 minutes plus 4 to 6 hours soaking time
- Yield: 6 chillas 1x
- Diet: Gluten Free, Vegetarian
Description
Moong Dal Chilla is a savory Indian pancake made from soaked and blended yellow moong dal, spiced with ginger, green chili, and cumin seeds. Lightly pan-fried to golden perfection, this protein-rich dish is perfect for breakfast or a healthy snack and is naturally gluten-free and vegetarian.
Ingredients
Main Ingredients
- 1 cup split yellow moong dal
- 1 inch fresh ginger, peeled
- 1 green chili, adjust to taste
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 2 to 4 tablespoons water, as needed for batter
Optional Ingredients
- 2 tablespoons finely chopped onion (optional)
- 2 tablespoons finely chopped cilantro
- Oil or ghee for cooking
Instructions
- Soak the Dal: Rinse the moong dal thoroughly and soak it in water for 4 to 6 hours or overnight to soften it for blending.
- Prepare the Batter: Drain the soaked dal and transfer it to a blender with ginger, green chili, cumin seeds, turmeric powder, and salt. Blend into a smooth, thick but pourable batter, adding small amounts of water as needed. Stir in chopped onion and cilantro if using.
- Heat the Pan: Heat a nonstick skillet or griddle over medium heat and lightly grease it with oil or ghee to prevent sticking.
- Cook the Chilla: Pour a ladleful of batter onto the skillet and gently spread it into a circle. Drizzle a little oil around the edges and cook for 2 to 3 minutes until the bottom turns golden.
- Flip and Finish Cooking: Flip the chilla carefully and cook the other side for another 2 minutes until cooked through and golden brown.
- Repeat and Serve: Repeat the process with the remaining batter. Serve the chillas hot with green chutney, yogurt, or tomato chutney.
Notes
- Serve with green chutney, yogurt, or tomato chutney for enhanced flavors.
- For extra nutrition, add grated carrot, spinach, or zucchini to the batter.
- The batter can be refrigerated and used within 24 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: Indian
