Description
Moong Dal Chilla is a savory Indian pancake made from yellow lentils (moong dal) batter mixed with fresh herbs and spices. These protein-rich, flavorful pancakes are gluten-free and can be enjoyed as a nutritious breakfast, snack, or light meal. Served hot with green chutney, ketchup, or mayo, Moong Dal Chilla offers a delicious, wholesome option for those craving a savory treat.
Ingredients
Main Ingredients
- 2 cups split yellow lentils (moong dal)
- 1 onion, finely chopped
- ¼ cup chopped cilantro
- 1 jalapeno, finely chopped
- 1 cup chopped spinach
- 2 teaspoons cumin seeds
- 2 teaspoons ajwain (carom seeds)
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- salt, to taste
- 2 cups water (for batter)
- 2 tablespoons flax seed powder (optional)
For Cooking
- Oil or ghee for cooking
Instructions
- Soak the lentils: Rinse the split yellow lentils under running water until water runs clear. Soak them in lukewarm water overnight or for at least 4 hours to soften.
- Grind the batter: Drain the soaked lentils and grind them into a smooth paste by adding a little water gradually. The batter should have a thick pouring consistency, similar to dosa batter.
- Mix the ingredients: Transfer the batter to a bowl. Add chopped spinach, cilantro, flax seed powder (if using), chopped onions, and jalapeno. Then add cumin seeds, ajwain, turmeric powder, chili powder, and salt. Mix well, adding water as needed to achieve a smooth, pourable consistency.
- Heat the skillet: Preheat a skillet or crepe pan over medium heat. Lightly grease the surface with oil or ghee.
- Cook the chilla: Pour a ladleful of batter onto the hot skillet in the center and spread it evenly into a round pancake shape. Drizzle oil around the edges and on top. Cook for 2-3 minutes on medium heat until brown spots appear, then flip and cook the other side for another 2-3 minutes until cooked through and golden brown.
- Serve: Remove the chilla and serve hot with green chutney, ketchup, or mayonnaise.
Notes
- You can grind the batter to a coarse consistency for more texture if preferred.
- Adjust spice levels by reducing jalapeno and chili powder, especially when serving children.
- Optionally, add grated cheese on top of the cooked chilla for extra flavor.
- No fermentation is necessary, so you can prepare and cook the batter immediately after mixing.
- Use ghee instead of oil for richer taste if not following a vegan diet.
- This batter can also be used to make mini pancakes using a mini pancake pan.
- Leftover batter can be repurposed to make Pudla Sandwiches, a delicious savory snack.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Indian
