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