Moong Dal Chilla (Printable Recipe)
Hearty Indian-style chilla packed with colorful veggies and punchy spices for a filling, protein-rich bite.
# Ingredients You'll Need:
→ Lentil Base
01 -
1 cup split yellow moong dal, soaked and rinsed
→ Vegetables and Aromatics
02 -
Chopped coriander for the final touch
03 -
1-2 green chilies, diced small
04 -
1/4 cup grated carrots
05 -
1/4 cup bell pepper, finely chopped
06 -
1/4 cup onion, cut up fine
→ Spices and Condiments
07 -
Salt as you like
08 -
1/2 teaspoon red chili powder
09 -
1/4 teaspoon turmeric
10 -
1/2 teaspoon cumin seeds
→ Liquids and Fats
11 -
A splash of water if needed (about 1/4 cup)
12 -
Ghee or oil for frying in the pan
# Steps to Follow:
01 -
As soon as they’re off the pan, add chopped coriander on top and enjoy right away with dip, plain yogurt, or your go-to side.
02 -
Pop each finished pancake onto a plate, and just keep going until you use up all the batter. Grease your pan every now and then if it gets dry.
03 -
Turn your chilla over gently with a spatula so you don’t tear it, then leave it till the underside gets golden and crunchy, another couple minutes.
04 -
Drizzle a touch of oil around the edge after spreading it out. Cook two to three minutes so it gets nicely browned underneath.
05 -
Grab some batter with a ladle and pour on the hot pan. Use the back of the ladle to swirl it out into a thin pancake shape.
06 -
Warm up your skillet or tawa over medium heat and brush on a little oil or ghee so nothing sticks.
07 -
Pour the batter in a big bowl. Stir in onions, carrots, pepper, green chilies, turmeric, chili powder, cumin, and salt till it’s all mixed up.
08 -
Drain the dal that’s been soaking. Toss it in a blender with a splash of water and run it till smooth and pourable.
09 -
Rinse moong dal well with cool water, cover in a bowl with water, and leave for a good 3–4 hours or just put it overnight if you like.
# Extra Tips:
01 -
Letting the dal soak really softens it up, making your batter smooth and much easier on the stomach.