Moong Dal Chilla Recipe: Your Go-To Healthy Breakfast 

Moong dal chilla is one of those simple home-cooked gems that brings back memories of lazy weekend mornings. This savory pancake made from soaked yellow lentils packs a punch of flavor and nutrition without any fuss.

What Makes Moong Dal Chilla Special

Growing up, my mom would whip up this moong dal chilla recipe whenever we needed something light yet filling. It’s basically ground moong dal batter spiced up with everyday ingredients like onions, ginger, and green chilies, then cooked into thin, crispy pancakes on a hot griddle. Unlike heavy parathas or dosas that need fermentation, this moong chilla recipe comes together quickly once the dal is soaked.

What I love most is how versatile it is. You can keep it plain for a quick bite or load it with veggies for extra crunch. It’s naturally gluten-free and vegan, making it a hit for everyone at the table. In North India, it’s a breakfast staple, often paired with curd or pickle, but I’ve even enjoyed it as an evening snack with tea. If you’re looking for a moong dal ka chilla recipe that’s easy on the stomach, this one’s perfect.

Why It’s Great for Weight Loss

Let’s talk about why this moong dal chilla recipe for weight loss has become my secret weapon. Moong dal is low in calories but high in protein and fiber, keeping you full for hours without weighing you down. A single chilla gives you about 80-100 calories, loaded with plant-based goodness that boosts metabolism.

Unlike fried snacks, these pancakes use minimal oil, and the protein helps curb those mid-morning hunger pangs. Add some grated carrots or spinach, and you’ve got a nutrient boost that supports steady weight management. Many folks swear by it during their fitness journeys—it’s satisfying, so you won’t miss rotis or bread. I’ve lost a few kilos myself by swapping oily breakfasts for this moong dal chilla recipe for weight loss.

Ingredients You’ll Need (Serves 4-5, Makes 8-10 Chillas)

Here’s everything for this foolproof moong chilla recipe:

• 1 cup yellow moong dal (split and skinned)

• 2-3 cups water for soaking

• 1/4 cup water for grinding (adjust as needed)

• 1 small onion, finely chopped (about 1/4 cup)

• 1-2 green chilies, finely chopped

• 1-inch ginger, grated

• 1/4 cup fresh coriander leaves, chopped

• 1/2 tsp cumin seeds or powder

• 1/4 tsp turmeric powder

• 1/4 tsp red chili powder (optional for heat)

• Salt to taste (about 1 tsp)

• 2-3 tbsp oil or ghee for cooking

• Optional add-ins: 1/2 cup grated carrot, cabbage, or spinach for extra nutrition

These simple pantry staples keep the moong dal ka chilla recipe authentic and fresh.

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Step-by-Step: How to Make Moong Dal Chilla

Step 1: Soak the Dal

Start by rinsing 1 cup moong dal under running water until clear. Soak it in 2-3 cups fresh water for 3-4 hours or overnight. This softens the lentils, making them easy to grind and digest. Drain well before using. No soaking? Quick trick: use warm water for 1 hour, but longer is better for smooth batter.

Step 2: Grind the Batter

Tip the drained dal into a blender with 1/4 cup water, grated ginger, green chilies, cumin, turmeric, red chili powder, and salt. Blend to a smooth, pourable paste—like pancake batter, not too runny. If it’s thick, add 1-2 tbsp more water. Scrape sides for even grinding. This base is key to perfect moong dal chilla.

Step 3: Mix in Veggies and Rest

Stir in chopped onions, coriander, and any veggies. Let the batter sit 15-20 minutes—onions release moisture, perfecting consistency. Taste and adjust salt or spice. Pro tip: Don’t overmix veggies in advance if storing batter; add fresh for best texture.

Step 4: Cook the Chillas

Heat a non-stick tawa or cast-iron griddle on medium. Drizzle 1/2 tsp oil, wipe excess. Pour a ladleful (1/3 cup) in center, spread thinly with back of ladle into 6-7 inch circle. Cook 2-3 mins until edges lift and bottom browns. Drizzle oil around edges, flip, cook 1-2 mins more till crisp. Fold or roll hot. Repeat, keeping tawa hot but not smoking.

Your kitchen will smell amazing! Makes 8-10 chillas in 20 minutes.

Serving Suggestions to Elevate Your Meal

Serve hot moong dal chilla straight off the griddle with green chutney, tangy tomato ketchup, or yogurt. For a fusion twist, stuff with spiced paneer bhurji or avocado. Kids love it with schezwan sauce. Pair with masala chai for breakfast or soup for dinner. In summer, roll into wraps with cucumber raita—endless fun!

Nutrition Boost and Weight Loss Tips

Each chilla offers 4-5g protein, fiber for digestion, and vitamins from veggies. Low-carb, high-fiber profile aids weight loss by stabilizing blood sugar. Customize: Skip oil for baked version or add oats for extra fiber in your moong dal chilla recipe for weight loss. Track 2-3 chillas as a 300-calorie meal.

Common Mistakes and Fixes

Batter too thick? Add water spoonfuls. Sticking to pan? Ensure medium heat, oil well-seasoned tawa. Not crisp? Spread thinner, cook longer. Soggy? Don’t overcrowd veggies. Batter separates? Blend smoother next time. These tweaks make your moong chilla recipe foolproof.

Storage and Make-Ahead Hacks

• Batter keeps 1-2 days in fridge (without veggies).
• Cooked chillas? Stack in airtight box up to 3 days; reheat on tawa.
• Freeze batter flat in bags for a month—thaw overnight. Ideal for busy weeks!

Variations to Keep It Exciting

• Oats Moong Chilla: Blend in 1/2 cup oats for heartier texture.

• Stuffed Version: Fill with cheese or potato masala.

• South Indian Twist: Add curry leaves, like pesarattu.

• Sweet Chilla: Skip spices, add jaggery for dessert.

Experiment with your moong dal ka chilla recipe favorites.

Why You’ll Love This Moong Dal Chilla Recipe

This isn’t just food; it’s comfort in every bite. Protein-rich, quick, and customizable, it’s my go-to for healthy eating. Whether aiming for weight loss or family brunch, this moong dal chilla recipe delivers. Try it tomorrow—your taste buds (and waistline) will thank you.

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Moong Dal Chilla Recipe

Bhumika Kaushal

Savory protein-packed pancakes from soaked moong dal, spiced with onions, ginger, and chilies. Quick gluten-free breakfast, ideal for weight loss.

Print Recipe Pin Recipe

Prep Time 4 hours hrs 10 minutes mins

Cook Time 20 minutes mins

20 minutes mins

Total Time 4 hours hrs 50 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 4 (makes 8-10 chillas)

Calories 100 kcal

Equipment

• 1 Blender / Mixer For smooth batter
• 1 Non-stick tawa/griddle Medium heat cooking
• 1 Ladle/spatula Spreading & flipping
• 1 Mixing bowl Batter resting
• Optional Grater Ginger & veggies

Ingredients

  

• 1 cup Yellow moong dal Split, skinned
• 2-3 cups Water For soaking
• 1/4 cup Water For grinding (adjust)
• 1 small Onion Finely chopped (~1/4 cup)
• 1-2 Green chilies Finely chopped
• 1 inch Ginger Grated
• 1/4 cup Coriander leaves Fresh, chopped
• 1/2 tsp Cumin seeds/powder
• 1/4 cup Turmeric powder
• 1/4 tsp Red chili powder Optional
• 1 tsp Salt To taste
• 2-3 tbsp Oil/ghee For cooking
• 1/2 cup Grated carrot/cabbage Optional veggies

Instructions

 

• Rinse 1 cup yellow moong dal until water runs clear. Soak in 2-3 cups water for 3-4 hours or overnight. Drain well.
• Add drained dal to blender with 1/4 cup water, grated ginger, chopped green chilies, cumin, turmeric, red chili powder, and salt. Grind to smooth pourable batter (pancake consistency).
• Transfer to bowl, mix in chopped onion, coriander leaves, and optional grated veggies. Let batter rest 15-20 minutes.
• Heat non-stick tawa on medium. Add 1/2 tsp oil, spread with cloth. Pour 1/3 cup batter, spread thinly into 6-7" circle.
• Cook 2-3 minutes until edges lift and bottom golden. Drizzle oil around edges, flip, cook 1-2 minutes until crisp.
• Fold hot chilla and serve immediately. Repeat with remaining batter.

Notes

Batter Mastery: Soak dal 4-6 hours or overnight for fluffiest results, then drain completely before grinding. Batter should have pouring cream consistency - add 1 tablespoon water if too thick, or wait 5 minutes if too thin. Always rest batter for 20 minutes so onions release moisture for even cooking.

Cooking Hacks: Keep tawa at medium heat where water sprinkled on it sizzles but doesn't evaporate instantly. The first chilla seasons the pan and may not be perfect - they get better from the second one. Use just half teaspoon oil around edges for that restaurant-style crispiness. Spread batter thin into 6-7 inch circles for crispy edges while center stays soft.

Weight Loss Supercharge: Skip oil completely and use cooking spray to keep each chilla under 80 calories. Boost with half cup grated zucchini, spinach, or bottle gourd to double the fiber content. Two chillas with curd make a complete 15-gram protein breakfast.

Storage and Make-Ahead: Batter keeps in fridge for maximum 48 hours - add fresh veggies right before cooking. Stack cooked chillas with parchment paper in airtight container for 3 days. For freezing, flatten batter in ziplock bags up to 1 month and thaw overnight.

Flavor Variations: For cheesy delight, sprinkle cheese before flipping. Make masala stuffing with potato bhaji or paneer bhurji inside. Add curry leaves and urad dal tempering for South Indian style, or blend in quarter cup oats for extra fiber.

Serving Perfection: Classic combo is green coriander-mint chutney with yogurt. Street style needs tamarind chutney and sev topping. Healthy option pairs with cucumber raita and roasted cumin chaas. Kids love it with tomato ketchup and cheese slice.

Troubleshooting Guide: If chillas turn out dense, batter wasn't rested enough or dal was under-soaked. Sticking happens when tawa is too cold or needs better seasoning. Tearing means batter is too thin - spread more slowly next time. Soggy chillas come from too many veggies or spreading too thick.

Nutrition Per Chilla (approximate): 80-100 calories, 5 grams protein (25% RDA), 4 grams fiber for great digestion, naturally gluten-free, vegan, and diabetic-friendly.

Pro Tip: Double the recipe for meal prep. Make 20 chillas on Sunday, freeze them, and weekday breakfast is sorted.

Keyword moong chilla recipe, moong dal chilla recipe, moong dal ka chilla recipe