Description
A quick and nutritious protein-packed Indian pancake made from split green moong dal. This easy recipe is perfect for a healthy breakfast or brunch, offering crispy edges and a soft center with minimal ingredients.
Ingredients
Scale
- 1 cup split green moong dal (mung beans)
- 2.5 cups water for soaking, plus more for grinding
- 1/4 cup onion, finely chopped
- 1–2 green chilies, minced (adjust to taste)
- 1 teaspoon fresh ginger, grated
- 2 tablespoons fresh coriander leaves, chopped
- 1/2 teaspoon cumin seeds
- Salt to taste
- 1/4 teaspoon turmeric powder
- 1–2 tablespoons oil for cooking
Instructions
- Rinse the split green moong dal thoroughly under cold running water until the water runs clear.
- Soak the rinsed dal in enough water for at least 2-3 hours, or overnight for a softer texture.
- Drain the soaked moong dal completely.
- While the dal is soaking, finely chop the onion, mince the green chilies, grate the ginger, and chop the fresh coriander leaves.
- Add the drained moong dal to a blender or food processor.
- Add about 1/2 cup of water gradually while blending to achieve a smooth, thick batter. The consistency should be pourable, similar to pancake batter.
- Transfer the batter to a mixing bowl.
- Add the chopped onion, minced green chilies, grated ginger, chopped coriander leaves, cumin seeds, salt, and turmeric powder to the batter.
- Mix all the ingredients well. Let the batter rest for 10 minutes.
- Heat a non-stick pan or tawa over medium heat.
- Lightly brush the pan with oil.
- Pour about 1/4 cup of batter onto the center of the hot pan.
- Gently spread the batter in a circular motion to form a thin pancake (chilla).
- Cook for 2-3 minutes, or until the bottom side is golden brown and crispy.
- Flip the chilla carefully using a spatula.
- Cook the other side for 1-2 minutes until golden brown.
- Remove the cooked moong dal chilla from the pan.
- Repeat the process with the remaining batter, adding a little oil to the pan between each chilla if needed.
- Serve hot and crispy, garnished with extra fresh coriander if desired.
Notes
- For extra crispiness, you can add a tablespoon of rice to the dal while soaking.
- Adjust the amount of green chilies and ginger according to your spice preference.
- The batter consistency is key; if it’s too thick, add water a tablespoon at a time. If it’s too thin, let it rest for 15 minutes to thicken naturally.
- Serve moong dal chilla with mint chutney, yogurt, or your favorite dipping sauce.
- You can add finely chopped vegetables like tomatoes or bell peppers to the batter for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 3-4 minutes per chilla
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Indian
Nutrition
- Serving Size: 1 chilla
- Calories: 150-200 kcal (approximate, depends on oil used)
- Sugar: 1-2g
- Sodium: 100-200mg
- Fat: 5-8g
- Saturated Fat: 1-2g
- Unsaturated Fat: 4-6g
- Trans Fat: 0g
- Carbohydrates: 20-25g
- Fiber: 3-5g
- Protein: 8-10g
- Cholesterol: 0mg