Kitchen Recipe Collection
Indian Moong Dal Chilla
A highly nutritious, savory Indian pancake made from a blended batter of soaked split yellow lentils, spices, and fresh herbs.
- Prep
- 120 min
- Cook
- 15 min
- Total
- 135 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- moong dal (split yellow lentils)
- green chilies
- ginger
- cumin seeds
- turmeric
- fresh coriander
- onions (optional for topping)
- paneer (optional for stuffing)
- oil or ghee
Equipment
- Blender
- Flat non-stick Tawa (griddle) or Cast Iron pan
Instructions
- 1
Soak Lentils
Wash and soak the yellow moong dal for at least 2 hours until softened.
- 2
Blend the Batter
Drain the water. Transfer the dal to a blender. Add green chilies, ginger, cumin seeds, and a splash of fresh water.
- 3
Adjust Consistency
Blend to a smooth paste. Transfer to a bowl. Add water gradually to achieve a pouring, crepe-like consistency (similar to dosa batter).
- 4
Flavor the Batter
Add salt, a pinch of turmeric, and finely chopped fresh coriander to the batter. Mix well.
- 5
Heat the Tawa
Heat a flat non-stick tawa or well-seasoned cast iron pan on medium heat. Lightly grease it with a few drops of oil.
- 6
Pour and Spread
Pour a ladleful of the batter into the center of the tawa.
- 7
Make the Crepe
Immediately use the back of the ladle to spread the batter outward in a rapid circular motion, forming a thin, round crepe.
- 8
Add Fat
Drizzle half a teaspoon of oil or ghee around the edges of the Chilla.
- 9
Cook the Base
Cook on medium heat for 2-3 minutes until the top looks dry and the bottom turns golden brown and crispy.
- 10
Flip
Use a flat spatula to loosen the edges, then flip the Chilla carefully. Cook the other side for 1-2 minutes.
- 11
Add Stuffing (Optional)
Flip it back over. Sprinkle grated paneer, finely chopped onions, and chaat masala on one half of the Chilla.
- 12
Fold and Serve
Fold the Chilla in half over the stuffing. Serve hot right off the pan with spicy Green Mint Chutney.
Cooking Tips
- The pan must not be too hot when pouring the batter, otherwise, it will stick instantly and you won't be able to spread it thin. Wipe the pan with a wet cloth before pouring the next one.
- If the batter is too thick, the Chilla will be dense and crack; if too thin, it won't hold its shape.
Variations
- Besan Chilla: Made instantly without soaking, using gram flour (besan) mixed with water and spices.
Chef's Notes & Storage
- A protein-packed favorite for Indian breakfasts and a staple diet food due to its low fat and high fiber content.
Nutrition Estimate
200 calories · 12g protein · 28g carbs · 5g fat · 6g fiber per serving
