Description
Moong Dal Chilla is a nutritious and savory Indian pancake made from soaked and ground yellow moong dal (split yellow lentils) mixed with fresh vegetables and aromatic spices. This protein-rich, gluten-free dish is perfect for breakfast or a light meal, offering a delicious way to enjoy lentils with a crispy, golden exterior and tender inside. Served best with green chutney or ketchup, Moong Dal Chilla is both wholesome and satisfying.
Ingredients
Main Ingredients
- 2 cups split yellow lentils (moong dal)
- 1 onion, finely chopped
- 1/4 cup chopped cilantro
- 1 jalapeno, finely chopped
- 1 cup chopped spinach
- 2 tsp cumin seeds
- 2 tbsp flax seed powder (optional)
- 1 tsp chili powder
- 1 tsp turmeric powder
- 2 tsp ajwain (carom seeds)
- Salt, to taste
- 2 cups water (for soaking and grinding)
- Oil, for cooking
Instructions
- Soak the Moong Dal: Wash the split yellow lentils thoroughly under running water, then soak them in lukewarm water for at least 4 hours or overnight. This softens the dal and makes it easier to grind.
- Grind the Dal: Drain the soaked dal and transfer it to a blender. Add a little water and grind into a smooth batter with a thick pouring consistency, similar to dosa batter.
- Combine Ingredients: Pour the batter into a mixing bowl. Add chopped spinach, cilantro, flax seed powder (if using), chopped onions, jalapeno, cumin seeds, ajwain, turmeric powder, chili powder, and salt. Mix everything well, adding a bit more water if necessary to maintain pouring consistency.
- Heat the Skillet: Place a skillet or crepes pan over medium heat and allow it to heat up properly before cooking.
- Cook the Chilla: Pour a ladleful of the batter into the center of the hot skillet. Spread it evenly into a round shape like a pancake. Drizzle oil around the edges and on top.
- Cook Both Sides: Allow the chilla to cook on medium flame for 2-3 minutes until golden brown spots appear. Flip carefully and cook the other side for another 2-3 minutes until cooked through and crisp.
- Serve: Remove the cooked chilla from the skillet and serve hot with ketchup, mayonnaise, or green chutney for a flavorful accompaniment.
Notes
- Soaking the dal for at least 4 hours helps soften it and improves the batter texture.
- Flax seed powder is optional but adds extra nutrition and binding properties.
- Adjust water quantity to get the batter to a pouring consistency—neither too thick nor too runny.
- Cooking on medium heat ensures the chilla cooks evenly without burning.
- Serve immediately for best crispness; the chilla tends to soften if left standing.
- You can add finely chopped carrots or grated ginger for additional flavor and texture.
- Prep Time: 4 hours 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
