Description

Moong Dal Chilla is a delicious and protein-packed savory pancake made from split yellow moong dal, perfect for a nutritious Indian breakfast. This vegan and gluten-free recipe is easy to prepare and can be customized with optional veggies and served with chutneys or yogurt for a wholesome meal.

Ingredients

Main Ingredients

1 cup split yellow moong dal
2 cups water for soaking
1/2 cup water for blending
1 small green chili, chopped
1 inch fresh ginger, peeled
1/4 teaspoon turmeric powder
1/2 teaspoon ground cumin
1/2 teaspoon salt or to taste
2 tablespoons fresh cilantro, finely chopped
1 small onion, finely chopped (optional)
Oil for cooking

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Instructions

Soak the Dal: Rinse the moong dal thoroughly and soak it in 2 cups of water for 3 to 4 hours or overnight to soften the lentils and ease blending.
Prepare the Batter: Drain the soaked dal and add it to a blender along with the green chili, ginger, turmeric powder, ground cumin, salt, and 1/2 cup water. Blend until a smooth, pourable batter forms.
Mix in Fresh Ingredients: Transfer the batter to a bowl and stir in the finely chopped cilantro and onion if using, enhancing flavor and texture.
Heat the Pan: Heat a nonstick skillet or griddle over medium heat and lightly grease it with oil to prevent sticking and promote even cooking.
Cook the Chilla: Pour a ladleful of batter onto the skillet and gently spread it in a circular motion to form a thin pancake. Drizzle a little oil around the edges and cook for 2 to 3 minutes until the bottom turns golden and crisp.
Flip and Finish Cooking: Carefully flip the chilla and cook the other side for an additional 1 to 2 minutes until cooked through and slightly golden.
Repeat and Serve: Repeat the process with the remaining batter. Serve the chillas hot with green chutney, yogurt, or tomato chutney for a flavorful meal.

Notes

You can add grated carrot, spinach, or zucchini to the batter to boost nutrition and add variety.
Serve moong dal chilla with green chutney, yogurt, or tomato chutney for enhanced flavor.
Soaking the dal overnight reduces cooking time and makes the batter smoother.
Adjust the consistency of the batter with water to make thinner or thicker pancakes as desired.
Use a nonstick pan for best results and even cooking.