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Moong Dal Chilla

Moong dal chilla are savory Indian pancakes made with soaked and ground split mung lentil batter. It is spiced with cumin, fresh ginger, and green chilies or red chilies. Further various vegetables like onions, carrots, tomatoes, and coriander leaves are added to enhance the nutrition profile.

The batter is spread to a thin pancake on a heat pan and cooked with ghee or oil.

This is a quick breakfast or meal option, as you don’t need to plan or prepare anything ahead. You just need to soak the lentils for 15 to 20 minutes and then grind them with spices. Stir in the veggies of choice and use the batter right away to make the chilla.

Ingredients

  • 1  cup moong dal (yellow split skinned mung lentils)
  • 1 teaspoon cumin seeds
  • 1/2 inch ginger (peeled and chopped if necessary)
  • 1 green chili (optional, deseed for low heat)
  • 1/3 to 3/4 teaspoon salt (adjust to taste)
  • 1/8 teaspoon turmeric (optional)
  • 3/4 cup water (to blend, or 1/2 cup if you soak longer)
  • 3/4 grated carrot (double if using oats, or 1/3 cup fine chopped onions)
  • 1/4 cup chopped coriander leaves (or sauteed chopped baby spinach, double if using oats)
  • 2 to 4 tablespoons ghee or 2 tablespoons oil

 

Optional ingredients

  • 1 cup oatmeal (rolled or instant oatmeal)
  • 1 teaspoon cumin seeds
  • 3 dried red chilies (low heat variety, adjust to taste)
  • 1/2 inch ginger peeled and chopped
  • 1 cup water (to mix oatmeal)

Instructions

Moon Dal Chilla

Make Batter

  1. Add moong dal to a bowl and rinse them well at least three times. Pour fresh water and soak them for 15 to 20 minutes.
  2. While the lentils soak, prepare the veggies. (use double the amount of veggies if using oatmeal.)
  3. Optional – Add the optional ingredients – cumin seeds, red chilies & oatmeal to a grinder jar. Powder them as fine as possible. Keep this aside in a bowl.
  4. Rinse the lentils and add them to the grinder along with cumin, ginger, green chilies, turmeric, and 3/4 cup water. (cut down to half cup if you soak the lentils longer). Grind to a smooth batter.
  5. Optional – Stir in the powdered oats. Add more water as required and make a lump-free batter that is of pouring consistency yet thick.
  6. Add the veggies and salt. Mix well. Taste test and add more salt if required. The consistency should be thick yet of pouring consistency.

How to make Moong Dal Chilla

  1. Heat a pan until it is hot enough but not smoking hot. If using a cast iron pan, season it first and then heat.
  2. Pour the batter in the center of the pan and begin to spread it to a round dosa, starting from the center. Make it as thin as possible. 
  3. Drizzle some ghee or oil and cook on a high heat. When it is done, the edges will loosen from the pan on its own.
  4. Turn them to the pother side with a spatula and press down gently all over the chilla and cook until you see brown to deep golden spots. Turn it back and cook on a low heat for 1 to 2 minutes so it turns crisp.
  5. Remove to a serving plate. To make the next moong dal chilla, make sure the pan is hot but not smoking hot. If it is too hot, the batter will clump up and won’t let you spread.
  6. Towards the end, you may feel the batter has become thick as it rests. So sprinkle some water if required. 
  7. Serve Moong dal chilla with Tomato chutney, Coriander chutney or garlic chutney or with pickle.

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