If you’re searching for a wholesome and flavorful dish that feels like a warm hug in every bite, the Moong Dal Chilla Recipe is your new best friend. These savory Indian pancakes made from blended split yellow lentils come packed with protein, vibrant spices, and fresh herbs, creating a light yet satisfying meal perfect for breakfast, lunch, or even a quick dinner. Naturally gluten-free and easy on the stomach, each bite brings a delightful combination of texture and taste that will inspire you to make this recipe a staple in your kitchen.
Ingredients You’ll Need
With just a handful of simple, everyday ingredients, you can whip up these delicious Moong Dal Chillas. Each component plays its own special role, whether it’s building flavor, adding freshness, or contributing perfect texture.
- 1 cup yellow moong dal (split yellow lentils), soaked for 3–4 hours: This is the protein-packed base, giving the chillas their signature smooth texture and earthy flavor.
- 1 green chili, chopped: Adds a gentle heat that lifts the dish without overpowering it.
- 1-inch piece ginger: Brings a fresh, zesty kick that makes each bite lively and aromatic.
- 1/4 tsp turmeric powder: For that warm golden hue and subtle earthy undertone.
- 1/4 tsp red chili powder: A touch of smoky spice to enhance the overall flavor profile.
- Salt to taste: Essential for balancing and enhancing all those wonderful flavors.
- 1/4 cup chopped onion: Adds a sweet crunch and moisture, making the chillas tender.
- 2 tbsp chopped coriander leaves: Freshness and a pop of green that brightens the dish.
- Water as needed: To achieve that perfect pourable batter consistency.
- Oil or ghee for cooking: Ensures the chillas get beautifully golden and slightly crispy.
How to Make Moong Dal Chilla Recipe
Step 1: Blend the Batter
Start by draining your soaked moong dal and adding it to a blender along with the chopped green chili, fresh ginger, turmeric powder, red chili powder, and salt. Pour in a few tablespoons of water and blend until you get a silky-smooth batter. If needed, add more water to make it just thin enough to spread easily in the pan but not so runny that it drips everywhere. This batter is the soul of your dish, so take a moment to admire its creamy, vibrant appearance before moving on.
Step 2: Stir in Fresh Ingredients
Transfer your smooth batter into a bowl and gently fold in the chopped onions and coriander leaves. These add exciting pops of texture and fresh flavor that make each chilla feel homemade and delightful. The onions will soften while cooking, creating little sweet bites surrounded by soft lentil goodness.
Step 3: Cook the Chillas
Heat a nonstick skillet or tawa over medium heat and brush it lightly with oil or ghee. Pour a ladleful of batter onto the hot surface and gently spread it into a thin pancake shape. Drizzle a little oil around the edges to help it crisp up beautifully. Let it cook undisturbed for 2 to 3 minutes until the bottom turns golden brown and you see the edges lift slightly. Flip carefully and cook the other side for 1 to 2 minutes. Repeat with the remaining batter, and soon you’ll have a stack of golden, fragrant chillas ready to delight your taste buds.
How to Serve Moong Dal Chilla Recipe
Garnishes
Top your Moong Dal Chillas with a dollop of cooling yogurt or a spoonful of tangy green chutney for that perfect balance. Fresh coriander or thinly sliced onions sprinkled on top add beautiful color and texture that make your plate look as good as it tastes.
Side Dishes
This dish pairs wonderfully with a variety of sides like mango pickle for some sweet tang, tomato ketchup for a kid-friendly twist, or even a fresh cucumber salad to keep things light and refreshing. All complement the chilla’s flavors without overpowering the delicate lentil taste.
Creative Ways to Present
Get playful by stuffing your chillas with spiced mashed potatoes, paneer, or sautéed veggies before folding them in half. For a brunch spread, arrange several chillas around a vibrant spread of dips and sides, inviting everyone to mix and match to their heart’s content. The versatility of the Moong Dal Chilla Recipe makes it the ultimate canvas for your culinary creativity!
Make Ahead and Storage
Storing Leftovers
If you have leftover chillas, cool them completely before storing them in an airtight container. They keep well in the refrigerator for up to 2 days, making it easy to enjoy a quick protein-rich snack whenever the craving strikes.
Freezing
Moong Dal Chillas freeze beautifully. Layer them between parchment paper inside a freezer-safe container or ziplock bag. When you want to enjoy some, simply thaw in the fridge overnight and reheat, and you’ll find they hold their texture and flavor like a charm.
Reheating
For the best taste and texture, reheat chillas in a hot skillet with a little oil or ghee until they regain their crisp edges and warm through evenly. Microwaving is an option too, but the skillet method really brings back that fresh-off-the-pan magic.
FAQs
Can I use yellow moong dal without soaking?
Soaking the yellow moong dal softens it and helps the batter blend smoothly, which is key to achieving the right texture for your chillas. While you can skip soaking in a pinch, it will result in a grittier batter and denser pancakes.
Is the Moong Dal Chilla Recipe gluten-free?
Absolutely! Since this recipe uses only lentils and fresh ingredients without any wheat or gluten-containing flours, it’s perfectly suitable for gluten-free diets.
Can I add vegetables to the chilla batter?
Yes! Adding grated carrots, chopped spinach, or finely diced capsicum is a fantastic way to boost the nutrition and add color. Just fold them into the batter before cooking for a tastier, more wholesome meal.
How spicy is the Moong Dal Chilla Recipe?
The spice level is mild and can be adjusted to your liking. You can increase the amount of green chili and red chili powder for more heat, or keep it minimal for a gentler flavor.
What can I use if I don’t have a nonstick pan?
If you don’t have a nonstick skillet, use a well-seasoned cast iron pan, and make sure to grease it generously with oil or ghee to prevent sticking. Cooking on medium heat will help the chillas cook evenly without burning.
Final Thoughts
There’s something truly special about the Moong Dal Chilla Recipe that blends nourishment with comforting flavors in such a simple way. Whether you’re feeding family, impressing guests, or just craving a healthy, quick meal, these savory pancakes hit every mark. Give it a try and watch it become a cherished part of your recipe rotation — your taste buds and body will thank you!
Print
Moong Dal Chilla Recipe
- Prep Time: 10 minutes (plus 3-4 hours soaking)
- Cook Time: 15 minutes
- Total Time: 25 minutes (excluding soaking)
- Yield: 6 chillas
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan, Gluten Free
Description
Moong Dal Chilla is a savory Indian pancake made from blended split yellow lentils, spices, and herbs. High in protein, light on the stomach, and naturally gluten-free, it’s a quick, healthy option for breakfast, lunch, or a light dinner.
Ingredients
Dal Batter
- 1 cup yellow moong dal (split yellow lentils), soaked for 3–4 hours
- 1 green chili, chopped
- 1-inch piece ginger
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- Salt to taste
- Water as needed
Additional Mix-ins
- 1/4 cup chopped onion
- 2 tbsp chopped coriander leaves
For Cooking
- Oil or ghee for cooking
Instructions
- Prepare the Batter: Drain the soaked moong dal and add it to a blender along with the chopped green chili, ginger piece, turmeric powder, red chili powder, and salt. Blend into a smooth batter by adding a few tablespoons of water, adding more as needed to achieve a pourable consistency.
- Mix in Vegetables and Herbs: Transfer the batter to a bowl and gently fold in the chopped onions and coriander leaves to add freshness and flavor.
- Heat the Cooking Surface: Place a nonstick skillet or tawa on medium heat and lightly grease it with oil or ghee to prevent sticking and add richness.
- Cook the Chillas: Pour a ladleful of batter onto the hot pan, spreading it gently into a thin pancake shape. Drizzle a little oil around the edges, and cook for 2–3 minutes until the underside turns golden brown.
- Flip and Finish Cooking: Carefully flip the chilla using a spatula, and cook the other side for another 1–2 minutes until fully cooked and golden.
- Repeat and Serve: Repeat the process with the remaining batter. Serve the hot moong dal chillas immediately with chutney, yogurt, or ketchup for a delicious meal.
Notes
- Add grated vegetables like carrots, spinach, or capsicum to the batter for extra nutrition and flavor.
- For a spicier version, increase the number of green chilies or add freshly ground black pepper.
- The batter can be prepared in advance and stored in the refrigerator for up to 2 days, making it convenient for quick meals.
