Moong Dal Chilla Pancakes (Print-Friendly Version)
Savory moong dal chilla loaded with veggies and spices for a satisfying, protein-packed Indian meal.
# What You Need:
→ Lentil Base
01 -
1 cup split yellow moong dal, rinsed and soaked
→ Vegetables and Aromatics
02 -
1/4 cup finely chopped onions
03 -
1/4 cup grated carrots
04 -
1/4 cup finely chopped bell peppers
05 -
1-2 green chilies, finely chopped
06 -
Fresh coriander leaves, chopped, for garnish
→ Spices and Condiments
07 -
1/2 teaspoon cumin seeds
08 -
1/4 teaspoon turmeric powder
09 -
1/2 teaspoon red chili powder
10 -
Salt, to taste
→ Liquids and Fats
11 -
1/4 cup water, as needed
12 -
Oil or ghee, for pan frying
# How to Make It:
01 -
Rinse moong dal thoroughly under cold running water. Place in a bowl, cover with sufficient water, and soak for 3-4 hours or overnight.
02 -
Drain the soaked moong dal and transfer to a blender. Add a small amount of water and blend until a smooth, pourable batter forms.
03 -
Transfer batter to a large mixing bowl. Stir in onions, carrots, bell peppers, green chilies, cumin seeds, turmeric, red chili powder, and salt until evenly mixed.
04 -
Set a non-stick skillet or tawa over medium heat and lightly grease with oil or ghee.
05 -
Pour a ladleful of batter onto the hot surface. With the back of the ladle, gently spread outward into a thin, even round pancake.
06 -
Drizzle a few drops of oil around the chilla and cook for 2-3 minutes or until the underside is golden brown.
07 -
Gently flip the chilla with a spatula, then cook the other side for another 2-3 minutes until crisp and well-browned.
08 -
Transfer cooked chilla to a plate and repeat the process with the remaining batter, greasing the pan as needed.
09 -
Sprinkle freshly chopped coriander leaves over the chillas and serve immediately with green chutney, yogurt, or preferred accompaniment.
# Important Notes:
01 -
Soaking moong dal thoroughly ensures a smooth batter and aids digestion.