Recipe
Moong Dal Chilla (Savory Lentil Pancakes)
A high-protein, naturally gluten-free Indian pancake made with ground moong dal and simple spices, cooked crisp and golden on a ceramic dosa tawa.
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Moong Dal Chilla is a popular North Indian breakfast and snack dish. These savory lentil pancakes are naturally gluten-free, quick to cook, and can be customized with added vegetables or spices. When cooked on a ceramic tawa, they turn out evenly golden and require minimal oil, making them ideal for healthy daily meals. Their mild flavor with hints of ginger, cumin, and green chili makes them a favorite with both adults and kids.
Ingredients
For the Chilla Batter
- 1 cup split yellow moong dal (dhuli/moong dal)
- 1-inch piece of ginger
- 1-2 green chilies, chopped
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- Pinch of asafoetida (hing), optional
- Salt, to taste
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup onion, finely chopped (optional)
- 1/4 cup grated carrot (optional)
- Water, as needed for grinding and adjusting consistency
For Cooking
- 2-3 tablespoons oil or ghee, for drizzling
Instructions
- Rinse moong dal thoroughly in cold water until the water runs clear. Soak in enough water for at least 3 hours (preferably 6–8 hours or overnight). Drain after soaking.
- In a blender, combine soaked moong dal, ginger, green chilies, cumin seeds, and turmeric. Add enough water to blend to a smooth batter of medium-thick, spreadable consistency. (Add more water as needed, but batter should not be too runny.)
- Transfer the batter to a mixing bowl. Stir in salt, asafoetida, and chopped coriander. Mix in onions or carrots if using. Let the batter rest for 5 minutes.
- Preheat a ceramic dosa tawa over medium heat. If needed, lightly grease the surface.
- Pour a ladleful of batter into the center of the tawa. Using the back of the ladle, spread the batter outwards in circular motions to form a medium-thick pancake, roughly 5–6 inches in diameter.
- Drizzle a few drops of oil or ghee along the edges and over the chilla.
- Cook on medium heat for 2–3 minutes until the edges crisp slightly and the underside turns golden.
- Carefully flip with a spatula and cook for 1–2 more minutes until both sides are golden and cooked through.
- Remove the chilla from the tawa and repeat with the remaining batter. Wipe the tawa with lightly oiled cloth between batches to prevent sticking.
- Serve hot with green chutney, yogurt, or Indian pickle.
Notes
For crispier chillas, add 1–2 tablespoons rice flour to the batter. Batter should be of medium consistency—not too thick (will be hard) or too thin (will tear/stick). Always cook on moderate heat. If using ceramic tawa for the first time, ensure it is well-heated and lightly greased for best results.
FAQs
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Q: Can I use whole moong dal (green gram) instead of split yellow moong dal?
A: Yes, whole moong dal works but should be soaked overnight. The flavor and texture will be slightly heartier and the color greener. -
Q: Why do my chillas stick to the tawa?
A: Sticking may occur if the tawa is not hot enough, batter is too watery, or the pan isn’t sufficiently greased. Always start with a preheated, lightly oiled tawa and moderate-thick batter. -
Q: Can I make chilla batter in advance?
A: Yes, you can refrigerate the batter (without onions or vegetables) for up to 2 days. Add fresh vegetables just before cooking.
Moong Dal Chilla is an easy, nutritious meal that comes together quickly, especially when cooked on a ceramic tawa for even heating and a crisp finish. Customize with your favorite vegetables and serve warm for a filling breakfast or snack.
Chose Asai Ceramic Dosa Tawa for healthy moong dal chilla
Crisp on the edges, soft at the center—your moong dal chilla gets its perfect balance on the Asai ceramic dosa tawa. The wide, flat surface ensures even heat so the batter spreads thin and cooks uniformly, while the naturally non-stick ceramic lets you flip without fuss and with minimal oil. The result? Golden, wholesome chillas that taste as good as they look, every single time.
