12 Light Moong Dal Chilla Recipes Perfect for Early Mornings

There’s something truly special about making moong dal chillas in the soft morning light. These savory pancakes aren’t just a breakfast staple; they have a cherished spot in my morning routine. I fondly recall my first attempt—golden brown and slightly crispy—an instant favorite! Each recipe in this list brings a unique twist, ensuring a delightful start to your day. Ready to explore some delicious possibilities together?

Classic Moong Dal Chilla

Moong Dal Chilla is a savory Indian pancake made from split yellow moong dal. It’s a popular breakfast option in India due to its high protein content and easy digestibility. This delightful dish isn’t only nutritious but also incredibly versatile, allowing you to add various vegetables and spices to suit your taste.

Classic Moong Dal Chilla is perfect for those looking for a quick, healthy meal that can be prepared with minimal ingredients. It’s also an excellent option for those following a vegetarian or vegan diet, as it provides a good source of plant-based protein.

The preparation of Classic Moong Dal Chilla involves soaking the moong dal, grinding it to a smooth batter, and cooking it on a skillet until golden brown. The batter is flavored with spices and herbs, and the chillas can be enjoyed on their own or paired with chutneys and dips.

This dish is particularly loved for its simplicity and the ability to customize it with various toppings like onions, tomatoes, or cilantro. Whether you’re looking to start your day on a healthy note or need a quick snack, Moong Dal Chilla is a delightful choice.

Ingredients for 4-6 servings:

• 1 cup split yellow moong dal
• 1-2 green chilies
• 1-inch piece of ginger
• 1/2 teaspoon cumin seeds
• Salt to taste
• 1/4 teaspoon turmeric powder
• 2 tablespoons chopped coriander leaves
• 1 small onion, finely chopped (optional)
• Oil for cooking

Cooking Instructions:

1. Soak the Dal: Rinse the moong dal thoroughly under running water. Soak it in enough water for about 2-3 hours. This makes the dal soft and easy to grind.
2. Prepare the Batter: Drain the soaked dal and transfer it to a blender. Add green chilies, ginger, and cumin seeds. Grind to a smooth batter, adding a little water if necessary to achieve a pancake batter-like consistency.
3. Season the Batter: Transfer the batter to a mixing bowl. Add salt, turmeric powder, and chopped coriander leaves. Mix well to combine all the ingredients. If you prefer a bit of crunch, you can also mix in finely chopped onions.
4. Heat the Skillet: Heat a non-stick skillet or tawa over medium heat. Drizzle a few drops of oil and spread it evenly.
5. Cook the Chilla: Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin pancake. Drizzle a little oil around the edges and cook until the edges start to lift and the bottom is golden brown.
6. Flip and Cook: Flip the chilla using a spatula and cook the other side until golden brown. Confirm both sides are cooked well and have a crispy texture.
7. Serve: Once cooked, transfer the chilla to a serving plate. Repeat the process with the remaining batter. Serve hot with your choice of chutney or dip.

Extra Tips:

For the best results, verify the batter is neither too thick nor too thin; it should spread easily on the skillet. Adjust the consistency by adding small amounts of water if needed.

If you like your chillas crispy, cook them on medium-low heat to allow them to crisp up without burning. You can also experiment by adding grated vegetables like carrots or zucchini to the batter for added nutrition and flavor.

Keep the skillet well-heated before pouring the batter, and always grease it lightly to prevent sticking.

Spinach and Corn Moong Dal Chilla

Spinach and Corn Moong Dal Chilla is a nutritious and delicious dish that combines the goodness of moong dal, spinach, and corn. This savory Indian pancake isn’t only packed with proteins and fibers but also incredibly easy to make. Perfect for breakfast or a light lunch, this recipe is a great way to incorporate more greens into your diet without compromising on taste.

The vibrant colors and delightful flavors make this chilla a favorite among both kids and adults. The base of the chilla is made from moong dal, which is soaked and ground into a smooth batter. Spinach adds a fresh green hue and a wealth of nutrients, while the corn kernels provide a sweet contrast to the savory pancake.

When cooked on a hot skillet, these ingredients come together to create a crispy, golden-brown chilla that’s satisfying and healthy. Serve it with a side of chutney or yogurt for a complete meal. This recipe yields 4-6 servings.

Ingredients:

• 1 cup moong dal (split green gram)
• 1 cup spinach leaves, finely chopped
• 1/2 cup sweet corn kernels
• 1 green chili, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water as needed
• Oil for cooking

Instructions:

1. Soak the Dal: Begin by rinsing the moong dal thoroughly under running water. Then, soak it in enough water for about 2-3 hours until it softens.
2. Prepare the Batter: Drain the soaked dal and transfer it to a blender. Add a little water and blend until you achieve a smooth, thick batter. Pour the batter into a mixing bowl.
3. Mix Ingredients: To the batter, add the finely chopped spinach, sweet corn kernels, green chili, cumin seeds, turmeric powder, and salt. Mix everything well to guarantee the ingredients are evenly distributed.
4. Heat the Skillet: Place a non-stick skillet or tawa on medium heat. Once hot, drizzle a little oil to grease the surface.
5. Cook the Chilla: Pour a ladleful of the batter onto the skillet and spread it out in a circular motion to form a pancake. Cook for 2-3 minutes on one side, then flip it over and cook the other side until golden brown and crisp.
6. Repeat: Continue with the remaining batter, adding a bit more oil as needed, until all the chillas are cooked.
7. Serve: Serve the Spinach and Corn Moong Dal Chillas hot with your favorite chutney or a side of yogurt.

Extra Tips:

To guarantee the chilla turns out crispy, make sure the batter isn’t too watery. Adjust the consistency by adding water gradually. If you prefer a spicier chilla, feel free to increase the number of green chilies.

Additionally, using a non-stick pan will prevent the chillas from sticking and make flipping easier. For added flavor, consider garnishing with chopped cilantro or a squeeze of lemon juice before serving.

Carrot and Ginger Moong Dal Chilla

Carrot and Ginger Moong Dal Chilla is a delicious and nutritious Indian savory pancake that’s perfect for breakfast, brunch, or even a light lunch. Made with split yellow moong dal, this dish is packed with protein and fiber, making it a healthy alternative to traditional pancakes. The addition of grated carrots and fresh ginger not only enhances the flavor but also adds a delightful crunch and a hint of spice. This versatile dish can be enjoyed on its own or paired with a variety of chutneys and dips.

The beauty of Carrot and Ginger Moong Dal Chilla lies in its simplicity and the fact that it can be whipped up quickly with ingredients often already in the pantry. This recipe yields approximately 4-6 servings, making it ideal for families or small gatherings. The batter needs minimal resting time, allowing you to enjoy the chilla hot and fresh off the griddle. Follow this easy recipe to make a delicious batch of chillas that will surely impress your family and friends.

Ingredients (for 4-6 servings):

• 1 cup yellow moong dal, soaked for 2-3 hours
• 1 cup grated carrot
• 1 tablespoon grated ginger
• 2 green chilies, finely chopped
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon asafoetida (hing)
• Salt to taste
• 1/4 cup chopped fresh coriander leaves
• Oil for cooking
• Water as needed

Cooking Instructions:

1. Prepare the Batter: Drain the soaked moong dal and transfer it to a blender. Add a little water and blend until you achieve a smooth batter. The consistency should resemble pancake batter. Pour the batter into a mixing bowl.
2. Add the Flavors: To the moong dal batter, add the grated carrot, grated ginger, chopped green chilies, turmeric powder, asafoetida, and salt. Mix everything well to combine. Stir in the chopped coriander leaves.
3. Adjust Consistency: If the batter is too thick, add a little water to adjust it to a pouring consistency. It should be thick enough to coat the back of a spoon but not too runny.
4. Preheat the Pan: Heat a nonstick or cast-iron skillet over medium heat. Once hot, drizzle a little oil onto the pan.
5. Cook the Chilla: Pour a ladleful of batter onto the center of the pan and gently spread it out in a circular motion to form a thin pancake. Drizzle a little oil around the edges.
6. Cook Until Golden: Allow the chilla to cook for about 2-3 minutes or until the edges start to lift and turn golden brown. Flip the chilla using a spatula and cook the other side for another 2 minutes.
7. Repeat: Repeat the process with the remaining batter, adding more oil as needed to cook all the chillas.
8. Serve: Serve the Carrot and Ginger Moong Dal Chilla hot with your choice of chutney or dip.

Extra Tips:

To guarantee your chillas are crispy and golden, make sure the batter is spread evenly and thinly on the pan. If you prefer spicier chillas, you can increase the quantity of green chilies or add a pinch of red chili powder to the batter.

Additionally, you can add other vegetables like finely chopped spinach or grated zucchini for added nutrition and flavor. Remember, cooking the chillas on medium heat is key to making sure they cook through without burning. Enjoy your chillas fresh off the pan for the best taste and texture.

Paneer-Stuffed Moong Dal Chilla

Paneer-Stuffed Moong Dal Chilla is a delightful and healthy Indian dish perfect for breakfast or a light meal. The base of the chilla is made from moong dal, which is split green gram lentils, offering a protein-rich alternative to traditional pancakes. The filling consists of crumbled paneer, a type of Indian cottage cheese, which adds a creamy texture and a subtle flavor that complements the chilla perfectly.

This dish not only satisfies your taste buds but is also packed with nutrition, making it an ideal choice for health-conscious individuals. The preparation involves soaking and grinding the moong dal to create a smooth batter that’s then cooked on a griddle. The paneer filling is spiced with aromatic Indian spices to enhance the flavor profile of the dish.

Paneer-Stuffed Moong Dal Chilla can be served with a side of chutney or yogurt, adding a revitalizing contrast to the savory pancakes. With its rich combination of flavors and textures, this dish is sure to be a favorite among family and friends.

Ingredients for 4-6 servings:

• 2 cups moong dal (split green gram)
• 1 cup paneer, crumbled
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• 1-inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1/4 cup fresh coriander leaves, chopped
• 2 tablespoons oil (for cooking)
• Water as needed

Cooking Instructions:

1. Soak and Grind Moong Dal: Rinse the moong dal thoroughly under running water. Soak it in water for about 3-4 hours. Drain the water and grind the soaked dal into a smooth batter using a blender, adding water as necessary. The batter should have a pouring consistency similar to pancake batter.
2. Prepare the Filling: In a mixing bowl, combine crumbled paneer, chopped onions, green chilies, ginger, cumin seeds, turmeric powder, red chili powder, salt, and fresh coriander leaves. Mix well to make sure all ingredients are evenly distributed.
3. Heat the Griddle: Place a non-stick griddle or tawa on medium heat. Drizzle a few drops of oil and spread it evenly across the surface using a kitchen brush or tissue.
4. Cook the Chilla: Pour a ladleful of moong dal batter onto the hot griddle and spread it gently in a circular motion to form a thin pancake. Cook on one side for 1-2 minutes until the edges start to lift.
5. Add the Filling: Spread a portion of the paneer mixture evenly across the center of the chilla. Fold the chilla over the filling to form a semi-circle or roll.
6. Finish Cooking: Press gently and cook the chilla for another 1-2 minutes until golden brown. Flip it carefully to cook the other side if needed. Repeat the process with the remaining batter and filling.
7. Serve Hot: Once all the chillas are cooked, serve them hot with your choice of chutney or yogurt on the side.

Extra Tips:

To make sure the chillas are crispy, make sure the batter isn’t too thick. If the batter becomes too runny, adjust by adding a little rice flour. Remember to cook the chillas on medium heat to prevent them from burning and to make sure they cook through evenly.

For added flavor, you can also include grated carrots or finely chopped spinach in the paneer filling. This dish is best enjoyed immediately after cooking, as it retains its texture and flavor when fresh.

Tomato and Green Chili Moong Dal Chilla

Tomato and Green Chili Moong Dal Chilla is a delicious and nutritious Indian pancake that’s perfect for breakfast or as a light snack. This dish is made from a batter of split green gram (moong dal) mixed with tomatoes and green chilies, providing a flavorful and spicy twist. Moong dal is high in protein and fiber, making this chilla not only tasty but also healthy and filling. The addition of fresh tomatoes and green chilies gives it a tangy and spicy kick that will tantalize your taste buds.

This dish is particularly easy to prepare and is a great way to incorporate more legumes into your diet. It can be served with a variety of accompaniments such as yogurt, chutney, or pickles. Tomato and Green Chili Moong Dal Chilla is a versatile dish that can be made in a short amount of time, making it a convenient option for busy mornings or quick meals.

Whether you’re a seasoned cook or a beginner, this recipe is simple to follow and yields delightful results.

Ingredients (Serves 4-6)

• 1 cup moong dal (split green gram)
• 1 medium tomato, finely chopped
• 2 green chilies, finely chopped
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• Salt to taste
• Water as needed
• Oil for cooking
• Fresh coriander leaves, chopped (for garnishing)

Cooking Instructions

1. Soak the Moong Dal: Rinse the moong dal thoroughly under running water and soak it in enough water for about 2-3 hours. This will help soften the dal and make it easier to blend into a smooth batter.
2. Prepare the Batter: Drain the soaked moong dal and transfer it to a blender. Add the grated ginger, cumin seeds, and a little water. Blend until you get a smooth batter. The consistency should be similar to that of pancake batter – not too thick nor too thin. Add salt to taste and mix well.
3. Add Tomatoes and Chilies: Transfer the batter to a mixing bowl and add the finely chopped tomatoes and green chilies. Mix thoroughly until the ingredients are evenly distributed throughout the batter.
4. Heat the Pan: Place a non-stick pan or griddle on medium heat. Once hot, drizzle a little oil and spread it evenly using a spatula or a brush.
5. Cook the Chilla: Pour a ladleful of batter onto the pan and spread it in a circular motion to form a pancake. Drizzle some oil around the edges and cook on medium heat for about 2-3 minutes or until the bottom turns golden brown.
6. Flip and Cook: Gently flip the chilla using a spatula and cook the other side for another 2 minutes until it’s fully cooked and crispy.
7. Repeat: Repeat the process with the remaining batter, adding oil as necessary, until all the chillas are cooked.
8. Serve: Garnish the cooked chillas with fresh coriander leaves and serve hot with your choice of yogurt, chutney, or pickles.

Extra Tips

To enhance the flavor of your Tomato and Green Chili Moong Dal Chilla, you can experiment by adding other ingredients such as finely chopped onions, bell peppers, or spinach to the batter.

If you prefer a milder taste, you can reduce the number of green chilies or remove the seeds before chopping. Make sure to keep the heat on medium to guarantee that the chillas cook evenly without burning.

If you notice that the batter is too thick while spreading, you can add a little water to achieve the desired consistency. Enjoy your chillas fresh off the pan for the best taste and texture!

Mixed Vegetable Moong Dal Chilla

Mixed Vegetable Moong Dal Chilla is a nutritious and delicious savory pancake made from split yellow moong dal and a variety of vegetables. This dish is a perfect combination of taste and health, and it’s an excellent way to incorporate more legumes and vegetables into your diet. The chilla is light and easy to digest, making it an ideal option for breakfast or a quick snack. Its versatility regarding ingredients allows you to customize it based on the vegetables you have on hand.

The moong dal chilla batter is prepared by soaking and blending the dal to a smooth paste, which is then mixed with finely chopped vegetables and spices for added flavor and nutrition. This dish is naturally gluten-free and can be made vegan by avoiding any dairy toppings. It’s perfect for those looking for a wholesome meal that’s filling yet light, and it can be paired with chutneys or yogurt for a complete meal experience.

Ingredients for 4-6 Servings:

• 1 cup split yellow moong dal
• 1/2 cup finely chopped onions
• 1/2 cup grated carrots
• 1/2 cup finely chopped bell peppers
• 1/4 cup finely chopped tomatoes
• 1/4 cup finely chopped spinach
• 2 green chilies, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water as needed
• Oil for cooking

Cooking Instructions:

1. Soak the Moong Dal: Begin by rinsing the moong dal thoroughly under running water. Soak it in enough water for about 3-4 hours or overnight for best results. This will help in softening the dal, making it easier to blend.
2. Prepare the Batter: After soaking, drain the water from the moong dal. Transfer it to a blender and add a small amount of water. Blend it to a smooth, thick paste. The consistency should be similar to pancake batter; add more water if necessary.
3. Mix in Vegetables and Spices: Transfer the moong dal paste to a mixing bowl. Add the chopped onions, grated carrots, chopped bell peppers, tomatoes, spinach, green chilies, cumin seeds, turmeric powder, and salt. Mix everything well to guarantee the vegetables are evenly distributed throughout the batter.
4. Heat the Pan: Place a non-stick skillet or tawa over medium heat. Once hot, drizzle a few drops of oil and spread it evenly with a spatula or a piece of cloth.
5. Cook the Chilla: Pour a ladleful of the batter onto the center of the skillet. Spread it out gently with the back of the ladle to form a thin, round pancake. Drizzle a little oil around the edges to prevent sticking.
6. Flip and Cook: Cook the chilla for about 2-3 minutes on one side or until the edges start to lift and the bottom turns golden brown. Flip it over and cook the other side for another 2 minutes. Confirm it’s cooked through and has a light crispy texture.
7. Serve: Once cooked, remove the chilla from the skillet and serve hot with your choice of chutney or yogurt.

Extra Tips:

For an extra boost of flavor, consider adding a pinch of asafoetida (hing) to the batter. If you prefer a spicier chilla, increase the number of green chilies or add a dash of red chili powder. You can also experiment with different vegetables like zucchini or cabbage to suit your taste preferences.

To make flipping easier, confirm the chilla is cooked well on one side before attempting to turn it over. Finally, always keep the heat on medium to prevent burning and guarantee even cooking.

Masala Moong Dal Chilla

Masala Moong Dal Chilla is a savory Indian pancake made from moong dal (split yellow gram) and spiced with a variety of masalas. It’s a nutritious and healthy breakfast or snack option that’s rich in protein and fibers. The chilla is crispy on the outside and soft on the inside, making it a delightful treat for the whole family.

This dish is versatile and can be customized with a range of vegetables and spices, perfect for a hearty and wholesome meal. This recipe serves 4-6 people and can be prepared within 30 minutes, making it an ideal choice for those looking for a quick yet nutritious meal. The masala moong dal chilla is best served hot with a side of chutney or yogurt.

Whether you’re a beginner or an experienced cook, this recipe is simple to follow and guarantees a delicious outcome every time.

Ingredients:

• 1 cup moong dal (split yellow gram)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1-2 green chilies, finely chopped
• 1-inch piece of ginger, grated
• 1/4 cup fresh coriander leaves, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin seeds
• Salt to taste
• Oil for cooking

Cooking Instructions:

1. Soak the Moong Dal: Rinse the moong dal thoroughly under running water. Soak it in enough water for about 2-3 hours until it becomes soft. This step is essential for achieving the right texture for the chilla batter.
2. Prepare the Batter: Drain the soaked moong dal and transfer it to a blender. Add a little water and blend it to a smooth paste. The consistency should be similar to pancake batter, not too thick or too runny.
3. Add Spices and Vegetables: Transfer the moong dal batter to a bowl. Add chopped onions, tomatoes, green chilies, grated ginger, and coriander leaves. Season with turmeric powder, red chili powder, cumin seeds, and salt. Mix everything well to confirm the spices and vegetables are evenly distributed.
4. Preheat the Pan: Heat a non-stick skillet or tawa over medium heat. Drizzle a little oil and spread it evenly using a spatula or a paper towel.
5. Cook the Chilla: Pour a ladleful of batter onto the hot pan and spread it into a thin circle using the back of the ladle. Drizzle a little oil around the edges. Cook on medium heat until the edges start to lift and the bottom turns golden brown.
6. Flip and Cook: Carefully flip the chilla using a spatula. Cook the other side for another 1-2 minutes until golden brown and crisp. Remove from the pan and repeat with the remaining batter.
7. Serve: Serve the masala moong dal chilla hot with your choice of chutney or yogurt.

Extra Tips:

For a fluffier chilla, you can add a pinch of baking soda to the batter before cooking. If you prefer a spicier chilla, increase the amount of green chilies or red chili powder.

Make sure not to overcrowd the pan when cooking, as this will confirm even cooking and a crispy texture. If you find the batter too thick, you can add a little water to adjust the consistency. Enjoy your masala moong dal chilla fresh off the pan for the best taste and texture.

Beetroot Moong Dal Chilla

Beetroot Moong Dal Chilla is a vibrant and nutritious Indian pancake that combines the goodness of moong dal (split green gram) with the earthy flavors of beetroot. This dish isn’t only visually appealing with its bright red hue but also packed with protein and essential nutrients, making it a perfect choice for a healthy breakfast or a light meal.

The addition of spices and herbs enhances the flavor profile, providing a delicious and satisfying experience.

The preparation of Beetroot Moong Dal Chilla involves soaking moong dal and grinding it into a smooth batter, which is then mixed with grated beetroot and spices. The batter is cooked on a griddle to make thin, crispy pancakes that are both delicious and wholesome.

This dish is a great way to incorporate more vegetables into your diet while enjoying the traditional taste of chilla. Serve it hot with chutney or yogurt for a complete meal.

Ingredients for 4-6 servings:

• 1 cup moong dal (split green gram)
• 1 medium-sized beetroot, grated
• 1-2 green chilies, finely chopped
• 1-inch piece of ginger, grated
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped
• Oil for cooking

Cooking Instructions:

1. Soak the Moong Dal: Begin by rinsing the moong dal thoroughly under running water. Soak it in enough water for about 2-3 hours until it becomes soft and doubles in size.
2. Prepare the Batter: Drain the soaked moong dal and transfer it to a blender. Add a little water and blend it into a smooth batter. The consistency should be similar to that of pancake batter—not too thick or too runny.
3. Mix the Ingredients: In a large mixing bowl, combine the moong dal batter with grated beetroot, chopped green chilies, grated ginger, cumin seeds, turmeric powder, red chili powder, and salt. Mix well to guarantee all ingredients are evenly distributed.
4. Preheat the Griddle: Heat a non-stick griddle or tawa over medium heat. Lightly grease it with oil to prevent the chilla from sticking.
5. Cook the Chilla: Pour a ladleful of batter onto the griddle and spread it evenly to form a thin pancake. Drizzle a little oil around the edges and on top. Cook for 2-3 minutes on one side until it turns golden brown and the edges start to lift.
6. Flip and Cook: Carefully flip the chilla using a spatula and cook the other side for another 2 minutes until it’s crispy and cooked through.
7. Serve: Once done, remove the chilla from the griddle and keep it warm. Repeat the process with the remaining batter. Serve the Beetroot Moong Dal Chilla hot with your choice of chutney or yogurt.

Extra Tips:

For a smoother batter, make sure that the moong dal is well-soaked and blended thoroughly. Adjust the consistency of the batter by adding water in small increments as needed.

If you prefer a spicier chilla, you can increase the amount of green chilies or red chili powder. Make sure the griddle is adequately heated before pouring the batter to guarantee even cooking and prevent sticking.

You can also experiment by adding other grated vegetables like carrots or spinach to enhance the nutritional value and taste of the chilla.

Onion and Cilantro Moong Dal Chilla

Onion and Cilantro Moong Dal Chilla is a delightful Indian pancake made from ground moong dal (split mung beans) and is a perfect blend of flavor and nutrition. This recipe is a great option for breakfast or a light snack and is packed with protein, thanks to the moong dal, and loaded with the fresh flavors of onion and cilantro.

The chilla is crispy on the outside and soft on the inside, making it a favorite among both adults and children alike. It’s an excellent way to incorporate lentils into your diet and can be served with chutney or yogurt for a wholesome meal.

This recipe for Onion and Cilantro Moong Dal Chilla is designed to serve 4-6 people, making it ideal for a family meal or a small gathering. Moong dal is soaked and blended into a smooth batter, then mixed with finely chopped onions and cilantro to create a flavorful base.

This batter is then spread onto a hot skillet, cooked until golden brown, and served hot. The key to a perfect chilla lies in the consistency of the batter and the balance of spices, which enhance the natural taste of the moong dal and fresh vegetables.

Ingredients for 4-6 servings:

• 1 cup moong dal (split mung beans)
• 1 medium-sized onion, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1-2 green chilies, finely chopped (optional)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Water as needed
• Oil for cooking

Cooking Instructions:

1. Soak the Moong Dal: Begin by rinsing the moong dal thoroughly under running water until the water runs clear. Then soak the dal in enough water for at least 3-4 hours. This will soften the dal and make it easier to blend into a smooth batter.
2. Prepare the Batter: Drain the soaked moong dal and transfer it to a blender. Add a little water and blend it into a smooth paste. The consistency should be similar to pancake batter, so add water gradually to avoid making it too runny.
3. Mix the Ingredients: Pour the batter into a large mixing bowl. Add the finely chopped onions, cilantro, green chilies, cumin seeds, turmeric powder, red chili powder, and salt. Mix well to make certain all ingredients are evenly distributed within the batter.
4. Heat the Skillet: Place a non-stick skillet on medium heat and add a little oil. Once the skillet is hot, pour a ladleful of batter onto the skillet, spreading it evenly in a circular motion to form a thin pancake.
5. Cook the Chilla: Cook for 2-3 minutes on one side or until the edges start to lift and the base is golden brown. Flip the chilla carefully and cook the other side for another 2-3 minutes. Add more oil if necessary to get a crispy texture.
6. Serve: Remove the chilla from the skillet and serve hot with your choice of chutney or yogurt.

Extra Tips:

For a crispier chilla, make sure the batter isn’t too thick and the skillet is adequately heated before pouring the batter. You can also experiment by adding grated vegetables like carrots or spinach to the batter for added nutrition.

If you prefer a spicier version, adjust the amount of green chilies and red chili powder to your taste. Finally, always keep the batter well-mixed before making each chilla to make certain even distribution of ingredients.

Sweet Potato Moong Dal Chilla

Sweet Potato Moong Dal Chilla is a nutritious and delicious Indian pancake that’s perfect for breakfast, lunch, or a light dinner. This dish combines the protein-rich goodness of moong dal with the natural sweetness and vibrant color of sweet potatoes, making it not only tasty but also visually appealing.

The blend of spices adds a depth of flavor that complements the earthy taste of the dal and the subtle sweetness of the potatoes. This recipe isn’t only a feast for the taste buds but also a healthy choice, as it’s packed with fiber, vitamins, and minerals.

With a crispy outside and a soft inside, Sweet Potato Moong Dal Chilla is sure to become a favorite. Whether you’re catering to a health-conscious crowd or simply looking for a new twist on the traditional chilla, this recipe is bound to impress. Here’s how you can make it for a serving size of 4-6 people.

Ingredients:

• 1 cup moong dal (split green gram)
• 1 cup grated sweet potato
• 1/2 cup finely chopped onions
• 1/4 cup chopped coriander leaves
• 1-2 green chilies, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water as needed
• Oil for cooking

Cooking Instructions:

1. Prepare the Moong Dal:
• Wash the moong dal thoroughly under running water. Soak it in enough water for at least 2-3 hours. This will soften the dal and make it easier to blend.
2. Make the Batter:
• Drain the soaked moong dal and transfer it to a blender. Add a little water and blend to a smooth paste. The batter should be thick but of pouring consistency. If needed, add more water gradually.
3. Add Vegetables and Spices:
• In a mixing bowl, combine the moong dal paste with grated sweet potato, chopped onions, coriander leaves, green chilies, cumin seeds, turmeric powder, and salt. Mix well to guarantee even distribution of ingredients.
4. Heat the Pan:
• Heat a non-stick skillet or tawa over medium heat. Add a little oil and spread it evenly.
5. Cook the Chilla:
• Pour a ladleful of batter onto the hot skillet and spread it into a circle using the back of the ladle. Drizzle a little oil around the edges. Cook on medium heat until the edges start to lift and the bottom is golden brown. Flip the chilla and cook the other side until it’s cooked through and slightly crispy. Repeat with the remaining batter.
6. Serve:
• Serve the Sweet Potato Moong Dal Chilla hot with a side of chutney or yogurt for a complete meal.

Extra Tips:

For an extra crispy texture, cook the chilla on a slightly higher flame but be cautious not to burn it. You can also add other vegetables like grated carrots or spinach for added nutrition.

If you prefer spicier chillas, increase the number of green chilies or add red chili powder. To save time, you can soak and blend the dal a day ahead and store the batter in the refrigerator. Before using, just mix in the vegetables and spices.

Zucchini Moong Dal Chilla

Zucchini Moong Dal Chilla is a delightful and nutritious Indian pancake that combines the protein-rich goodness of moong dal (split green gram) with the tender juiciness of zucchini. This dish is perfect for breakfast, brunch, or even as a light dinner. It isn’t only quick and easy to prepare but also very healthy, making it an ideal choice for health-conscious individuals.

The zucchini adds a revitalizing twist, providing moisture and a subtle flavor that complements the earthy taste of the dal perfectly. The batter for this chilla is made by soaking and grinding moong dal, which forms the base. Zucchini is grated and mixed into the batter, adding both texture and flavor. This combination results in a savory pancake that’s crispy on the outside and soft on the inside.

Serve it hot with chutney or yogurt for a complete meal. This recipe serves 4-6 people.

Ingredients:

• 1 cup moong dal (split green gram), soaked for 2-3 hours
• 1 medium zucchini, grated
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1-inch piece of ginger, grated
• 1/4 cup fresh coriander leaves, chopped
• 1/2 teaspoon cumin seeds
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Water, as needed
• Oil, for cooking

Cooking Instructions:

1. Prepare the Batter: Drain the soaked moong dal and transfer it to a blender. Add a little water and grind to a smooth paste. The consistency should be similar to that of pancake batter.
2. Mix the Ingredients: In a large mixing bowl, combine the moong dal paste, grated zucchini, chopped onion, green chilies, ginger, and coriander leaves. Mix thoroughly.
3. Season the Batter: Add cumin seeds, salt, turmeric powder, and red chili powder to the mixture. Stir well until all ingredients are evenly incorporated. Adjust the consistency with water if necessary; the batter should be thick but pourable.
4. Heat the Pan: Preheat a non-stick pan or tawa over medium heat. Once hot, drizzle a little oil on the surface.
5. Cook the Chilla: Pour a ladleful of batter onto the pan and spread it evenly into a circle using the back of the ladle. Cook for 2-3 minutes until the edges start to lift and the bottom turns golden brown.
6. Flip and Cook: Carefully flip the chilla using a spatula and cook the other side for another 2-3 minutes until golden and cooked through. Add a little oil around the edges if needed.
7. Repeat: Repeat the process with the remaining batter, adding oil as needed, until all chillas are prepared.
8. Serve Hot: Serve the Zucchini Moong Dal Chilla hot with your choice of chutney or yogurt.

Extra Tips:

To make the Zucchini Moong Dal Chilla even more nutritious, you can add finely chopped spinach or grated carrots to the batter. Adjust the spice level according to your preference by varying the amount of green chilies and red chili powder.

If the batter becomes too thick while preparing chillas, add a little water to adjust the consistency. Always cook on medium heat for even cooking and to achieve the perfect crispiness.

Broccoli and Cheese Moong Dal Chilla

Broccoli and Cheese Moong Dal Chilla is a delightful and nutritious twist on the traditional Indian pancake made with moong dal (split green gram). This dish combines the goodness of protein-rich moong dal with the rich flavor of cheese and the crunch of broccoli, making it a perfect meal for breakfast, lunch, or a light dinner. The addition of cheese not only enhances the taste but also provides a creamy texture, while broccoli adds a healthful dose of vitamins and minerals. This fusion dish is sure to become a favorite for those looking to enjoy something tasty yet healthful.

Preparing Broccoli and Cheese Moong Dal Chilla is straightforward, making it ideal for those busy days when you need a quick and nourishing meal. It’s gluten-free and can be made vegan by using plant-based cheese alternatives. With a few simple ingredients and some basic kitchen skills, you can whip up this delectable dish that isn’t just pleasing to the palate but also a vibrant addition to your dining table. Here’s what you need to get started with this recipe that serves 4-6 people.

Ingredients:

• 2 cups moong dal (split green gram), soaked for 4 hours
• 1 cup finely chopped broccoli
• 1 cup grated cheese (or plant-based cheese)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water (as needed for batter consistency)
• Oil for cooking
• Fresh coriander leaves for garnish

Instructions:

1. Prepare the Batter: Drain the soaked moong dal and grind it into a smooth batter using a blender, adding a little water if necessary to achieve a thick, pourable consistency.
2. Mix Ingredients: In a large mixing bowl, combine the moong dal batter with finely chopped broccoli, grated cheese, chopped onion, green chilies, cumin seeds, turmeric powder, and salt. Mix well until all ingredients are evenly distributed throughout the batter.
3. Heat the Pan: Preheat a non-stick pan or skillet over medium heat. Lightly grease it with a few drops of oil to prevent the chilla from sticking.
4. Cook the Chilla: Pour a ladleful of batter onto the pan and spread it gently with the back of the ladle to form a thin, round pancake. Drizzle a little oil around the edges and cook until the underside is golden brown and crisp, about 2-3 minutes.
5. Flip and Cook: Carefully flip the chilla using a spatula and cook the other side for an additional 2 minutes, or until it’s also golden brown and the cheese has melted.
6. Serve: Remove the chilla from the pan and repeat the process with the remaining batter. Garnish with fresh coriander leaves and serve hot with your choice of chutney or sauce.

Extra Tips:

When making Broccoli and Cheese Moong Dal Chilla, confirm that the moong dal is soaked well to make it easier to grind into a smooth batter. If you prefer a spicier chilla, you can adjust the amount of green chilies or add red chili powder to the batter.

To keep the chillas crispy, make sure the pan is hot enough before pouring the batter. Additionally, you may add other vegetables like spinach or bell peppers for added flavor and nutrition. Enjoy your chilla fresh off the pan for the best taste and texture.