Whole Moong Chilla Pancakes Recipe

There’s something incredibly comforting about starting my day with a warm, savory chilla packed with herbs and spices—it’s like giving my taste buds a little morning dance party! 🌿✨

Whole Moong Chilla Pancakes not only are delicious but also packed with nutrition; I love making them. The green gram in the pancakes provides essential protein, while the addition of onions, tomatoes, and coriander leaves gives it freshness and flavor.

Grated ginger and green chilies in the batter lend a delightful kick.

Whole Moong Chilla Pancakes Recipe Ingredients

• Whole Moong Dal (Green Gram): Rich in protein and fiber, aids digestion and nutrients absorption.
• Onion: Adds flavor and contains antioxidants that support immune health.
• Tomato: Provides vitamin C and lycopene, enhancing flavor and nutritional profile.
• Green Chilies: Boosts metabolism with capsaicin, offering a spicy kick.
• Coriander Leaves: Fresh herb that cools and adds vitamin K for bone health.
• Ginger: Adds zesty warmth while aiding digestion and inflammation.

Whole Moong Chilla Pancakes Recipe Ingredient Quantities

“`html

• 1 cup whole moong dal (green gram)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1-2 green chilies, finely chopped
• 1/4 cup coriander leaves, finely chopped
• 1/2 inch ginger, grated
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• Water as needed
• Oil or ghee for cooking

“`

How to Make this Whole Moong Chilla Pancakes Recipe

1. Wash the entire split yellow lentil (moong dal) in a fine mesh strainer, draining off the excess water. Then soak it in enough fresh water to cover the dal well for 4 to 6 hours or overnight.

2. Place the soaked dal in a blender. Pour in a little water. Blend the ingredients into a smooth, thick batter.

3. Place the batter into a bowl. Stir in the very finely chopped onion, tomato, and green chilies, the minced coriander leaves, and the grated ginger so that they are well combined with the batter.

4. Combine all ingredients evenly, then add:
1. Cumin seeds
2. Turmeric powder
3. Salt to taste.

5. Slowly incorporate water into the combination and modify the thickness to achieve a pourable batter, similar to pancake batter.

6. Preheat a non-stick skillet or griddle over medium heat. Lightly oil it with cooking oil or ghee.

7. Ladle a portion of batter onto the frying pan and spread it in a circular motion to form a pancake.

8. Dab a little oil or ghee around the edges and on top of the chilla. Cook on medium heat until the edges lift easily.

9. Turn the chilla, and cook the remaining side until it is cooked through and golden brown.

10. Serve as a delicious snack or breakfast, hot with yogurt or chutney.

Whole Moong Chilla Pancakes Recipe Equipment Needed

1. Fine mesh strainer
2. Large bowl
3. Blender
4. Mixing spoon
5. Measuring cups and spoons
6. Non-stick skillet or griddle
7. Ladle
8. Spatula

FAQ

• Q: How do I soak the whole moong dal properly?
  
  A: Rinse the moong dal thoroughly and soak it in water for at least 6-8 hours or overnight. This ensures the dal is soft enough to blend into a smooth batter.
• Q: Can I use split moong dal instead of whole moong dal?
  
  A: Yes, split moong dal can be used, but whole moong dal offers more texture and nutritional benefits in the chilla pancakes.
• Q: What can I serve with moong chilla pancakes?
  
  A: They pair well with chutneys, yogurt, or a tangy pickle for a delightful burst of flavor.
• Q: Can I store leftover batter for later use?
  
  A: Yes, the batter can be stored in the refrigerator for up to two days. Stir it well before using it again.
• Q: Is there a gluten-free version of this recipe?
  
  A: This recipe is naturally gluten-free as it primarily uses moong dal, which contains no gluten.
• Q: How do I adjust the spice level?
  
  A: Adjust the number of green chilies according to your preference, or exclude them for a milder flavor.

Whole Moong Chilla Pancakes Recipe Substitutions and Variations

1 cup of split moong dal (as a substitute for whole moong dal)
1 small bell pepper, finely chopped (as a substitute for tomato)
1/4 cup mint leaves, finely chopped

(as a substitute for coriander leaves)
1/2 teaspoon mustard seeds (substituting for cumin seeds)
1/4 teaspoon paprika (as a substitute for turmeric powder)

Pro Tips

1. Soak the Moong Dal Properly Ensure the moong dal is soaked for at least 4 to 6 hours or overnight. This step is crucial as it allows the dal to soften, making it easier to blend into a smooth batter and improving digestibility.

2. Consistency Check When blending the soaked dal, be cautious with the amount of water added initially. Aim for a thick, smooth batter. After adding all the ingredients, adjust with water little by little to reach the desired pancake batter consistency.

3. Perfect the Chilla Spread When spreading the batter on the skillet, use the back of the ladle to spread it evenly and thinly. A thinner spread will result in a crisper chilla, which is often more desirable.

4. Control the Heat Cook the chilla on medium heat. High heat can cause the chilla to brown too quickly without cooking the insides properly, while low heat might make it soggy. Medium heat ensures an evenly cooked, golden-brown chilla.

5. Enhance with Extras For added flavor and texture, you can incorporate finely grated carrots or a sprinkle of asafoetida (hing) into the batter. These additions can enhance the taste and nutritional value of the chilla.