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
Scale
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
