Moong Dal Chilla Recipe

Making mung bean chillas is a delightful ritual that combines the warmth of spices with the freshness of coriander and onions. I love how these nutritious savory pancakes come together effortlessly, offering a crispy bite that’s perfect for a nourishing breakfast or a soothing snack paired with chutney or yogurt.

One of my favorite nutritious recipes is Moong Dal Chilla. It’s a dish that I got introduced to during my time in India and have enjoyed ever since.

Fully packed with protein and fiber from the moong dal, this savory pancake is spiced with fresh ginger and green chilies. I love how the coriander and cumin seeds add depth of flavor, while turmeric offers its anti-inflammatory benefits.

Perfect for any meal—yours, mine, or anyone’s!

Moong Dal Chilla Recipe Ingredients

• Moong Dal: Rich in protein and fiber, aids digestion, low in fat.
• Ginger: Anti-inflammatory, promotes digestion, adds a spicy warmth.
• Green Chilies: Boosts metabolism, rich in Vitamin C, adds heat.
• Turmeric Powder: Anti-inflammatory, adds earthy flavor, bright color.
• Cumin Seeds: Aids digestion, rich in antioxidants, offers nutty aroma.
• Fresh Coriander Leaves: Detoxifying, high in Vitamin K, refreshing taste.
• Onion: Rich in antioxidants, enhances flavor, adds slight sweetness.

Moong Dal Chilla Recipe Ingredient Quantities

• 1 cup moong dal (split green gram)
• 1/4 cup water (for blending)
• 1-inch piece of ginger, grated
• 1-2 green chilies, finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• Salt to taste
• 1/4 cup fresh coriander leaves, chopped
• 1 medium onion, finely chopped
• Oil or ghee for cooking

How to Make this Moong Dal Chilla Recipe

1. Wash the split yellow moong dal very well in running water; then soak it in enough water for 2-3 hours until softened.

2. Drain the drenched moong dal and move it to a blender. Incorporate 1/4 cup water and blend it until it’s perfectly smooth, creating a batter.

3. Place the batter in a large bowl. To it, add freshly grated ginger, finely diced green chilies, turmeric powder, and cumin seeds. Mix thoroughly.

4. Include salt, finely chopped coriander leaves, and chopped onion to taste. Combine all the ingredients until well stirred.

5. Warm a tawa or non-stick skillet over medium heat. Add just enough oil or ghee to coat the pan.

6. Ladle a portion of the batter onto the heated pan. Spread it evenly in a circular motion to form a thin chilla.

7. Prepare the chilla by cooking it for 2-3 minutes on one side until it is golden brown. Then drizzle a little oil or ghee around the edges and on top.

8. Flip the chilla with care and cook the second side for 2 additional minutes, until it is golden brown and crisp.

9. Take the pan off the heat and take out the cooked chilla. Do the same with the other half of the uncooked batter.

10. Serve the mung bean chilla hot with chutney or yogurt on the side. Delight in the delectable and healthful mung bean chillas!

Moong Dal Chilla Recipe Equipment Needed

1. Bowl for washing and soaking the dal
2. Strainer or colander
3. Blender
4. Large mixing bowl
5. Grater
6. Knife
7. Cutting board
8. Measuring cups and spoons
9. Tawa or non-stick skillet
10. Ladle
11. Spatula

FAQ

• What is Moong Dal Chilla?Chilla made of moong dal is a speciality of North India. It is a thick pancake that is packed with protein and is a delicious meal option either for breakfast or at any time. Not only is this dish very tasty (my kids devour them!), but it is also wholesome. Moong dal, which is very commonly used in Indian cooking, is very high in protein, and after blending and cooking it with spices and vegetables, the dish becomes even more nutritious!
• Do I need to soak the moong dal before blending?Indeed, allowing the moong dal to soak for approximately 2 to 3 hours or overnight will ensure a smooth blending into a batter.
• Can I add other vegetables to the batter?Certainly! You have the option to incorporate ingredients such as grated carrots, chopped spinach, or bell peppers to enhance the nutritional value and flavor profile.
• How do I ensure my chillas are crispy?For chillas that are nice and crispy, cook them over medium-high heat, using a moderate amount of oil (or ghee) that is spread evenly across the pan.
• Can I make this recipe gluten-free?This recipe has no gluten, because it has no gluten-containing ingredients like wheat.
• Can I store leftover chilla batter?You can indeed store any remaining batter in an airtight container in the refrigerator for as long as 2 days. This is a great way to not waste any leftover batter when making delicious pancakes or waffles. Just make sure to allow any stored batter to come back to room temperature before you make any further pancakes or waffles. You could even be super ambitious and make a double batch and then have batter ready to go for the next two mornings.

Moong Dal Chilla Recipe Substitutions and Variations

Split Yellow Peas: Substitute with moong dal or urad dal.
Ginger: Use 1/4 teaspoon ground ginger instead, or skip the ginger altogether.
Gree Chili: Red um, (powder chili), (1/4 bleach substitute) or leave for milder.
Powdered turmeric: Substitute with 1/4 teaspoon powdered curry.
Coriander (Cilantro) Leaves: If you can’t find fresh coriander leaves, omit it or substitute with parsley.

Pro Tips

1. To enhance the flavor, consider dry roasting the cumin seeds for a few seconds before adding them to the batter. This will bring out their aromatic oils and add a deeper flavor to the chillas.

2. For extra crispiness, allow the batter to rest for about 10-15 minutes before cooking the chillas. This enables the flavors to meld together and allows the ingredients to hydrate fully.

3. If you prefer a spicier chilla, consider adding a pinch of red chili powder or finely chopping a few more green chilies into the batter.

4. To ensure even cooking and easy flipping, make sure your skillet or tawa is at the right temperature before adding the batter—a few drops of water should sizzle and evaporate quickly.

5. For a nutritional boost, you can add finely grated carrots or chopped spinach to the batter. This will not only increase the nutrient content but also add color and flavor to the chillas.