Description
Moong Dal Chilla is a savory Indian pancake made from soaked and ground yellow moong dal (split mung beans), blended with fresh spinach, cilantro, onions, and aromatic spices. This protein-rich, gluten-free dish is crispy on the outside and soft inside, making it perfect for a nutritious breakfast or light meal. It is traditionally cooked on a skillet, similar to a crepe, and served with chutney or sauces.
Ingredients
Main Ingredients
- 2 cups split yellow lentils (moong dal)
- 1 onion, finely chopped
- 1/4 cup chopped cilantro
- 1 jalapeno, chopped
- 1 cup chopped spinach
- 2 tsp cumin seeds
- 2 tbsp flax seed powder (optional)
- 1 tsp chili powder
- 1 tsp turmeric powder
- 2 tsp ajwain (carom seeds)
- Salt, to taste
- 2 cups water (adjust as needed for batter consistency)
- Oil, for cooking
Instructions
- Soak the Moong Dal: Rinse the split yellow lentils under running water thoroughly, then soak them in lukewarm water overnight or for at least 4 hours to soften.
- Grind the Batter: Drain the soaked dal and grind it into a smooth batter by adding a little water gradually. The batter should have a thick, pouring consistency similar to dosa batter.
- Mix Vegetables and Spices: Transfer the batter into a mixing bowl. Add chopped spinach, cilantro, flax seed powder (optional), chopped onions, and chopped jalapeno. Then add cumin seeds, ajwain (carom seeds), turmeric powder, chili powder, and salt. Mix all ingredients thoroughly, adding water if needed to ensure an even pouring consistency.
- Preheat the Skillet: Heat a non-stick skillet or crepe pan over medium heat.
- Cook the Chilla: Pour a ladleful of batter in the center of the skillet and spread it evenly into a round pancake shape. Drizzle a little oil around the edges and on top to aid cooking and crispness.
- Flip and Cook Both Sides: Cook the chilla for 2-3 minutes on medium heat until brown spots appear on the bottom. Flip carefully and cook the other side similarly until cooked through and golden brown.
- Serve: Remove from the skillet and serve hot with ketchup, mayonnaise, or green chutney as a delicious and healthy snack or breakfast item.
Notes
- Soaking the moong dal overnight ensures a smoother batter and better texture.
- Flax seed powder is optional but adds a boost of fiber and omega-3 fatty acids.
- Adjust water amount carefully to get the perfect flowing batter consistency—too thin will make it hard to cook, too thick will not spread well.
- You can customize by adding finely chopped vegetables like carrots or bell peppers for variation.
- Use medium flame for cooking to avoid burning while ensuring the chilla cooks through.
- Prep Time: 4 hours 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
