Moong Dal Chilla is a savory Indian pancake prepared with soaked and ground yellow moong lentils. The batter is seasoned with onions, herbs and spices before being cooked on a skillet. Moong Dal Cheela is naturally gluten-free and rich in plant protein. Serve them hot with green chutney or yogurt for breakfast or brunch.

Recipe Snapshot

  • Prep time: 240 minutes
  • Cook time: 30 minutes
  • Total time: 270 minutes
  • Yield: 12 · 12 Moong Dal Chilla
  • Category: Side Dish, Snacks
  • Cuisine: Indian, North Indian

Ingredients

  • 1 cup moong dal ((split & husked yellow moong lentils))
  • 2 to 3 cups water (– for soaking)
  • ¼ cup water (– for grinding lentils or add as required)
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder (or cayenne pepper)
  • ½ teaspoon roasted cumin powder (or cumin powder (ground cumin))
  • 1 pinch hing ((asafoetida), optional)
  • ¼ cup coriander leaves (– chopped (cilantro))
  • ¼ cup onions (– finely chopped)
  • 1 teaspoon grated ginger (or finely chopped ginger)
  • 1 to 2 or ½ to 1 teaspoon green chilies (– finely chopped)
  • 1 teaspoon salt (or add as required)
  • 2 to 3 tablespoons oil (– for cooking chilla or add as required)

Method

Soaking & Grinding Moong Dal

  1. Rinse the moong dal 3 to 4 times in water.
  2. Soak the lentils with 2 to 3 cups of water for 3 to 4 hours or overnight if you plan to make the chilla for breakfast.
  3. The moong dal will swell or double up in size. Discard the water. Rinse the mung lentils again a few times in water. Drain all the water.
  4. In a grinder, add the soaked moong lentils and ¼ cup of water. Grind to a smooth and fine consistency.
  5. Don't add too much water as the lentils might not grind evenly. We need a smooth and lump free batter for moong dal chilla.

Seasoning Batter

  1. Take the finely ground batter in a bowl. Add turmeric powder, red chili powder, cumin powder and salt or as required.
  2. Mix very well.
  3. Then add add chopped coriander leaves, chopped onions, grated ginger, finely chopped green chilies and a pinch of asafoetida.
  4. Again mix very well.
  5. Allow the batter to rest for 15 to 20 mins.
  6. The onions will leave some moisture. Check the consistency of the batter. If its too thick, then add 1 to 2 tablespoons more water. But remember not to add too much of water as the batter will not spread evenly on the skillet or tawa.
  7. The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.

Making Moong Dal Chilla

  1. Heat a well seasoned pan. This is important as the pan has to be hot before you make the cheelas.If using a cast iron pan, spread ½ teaspoon of oil evenly on the pan.If using a non-stick pan, do not spread oil on it.
  2. Add a scoopful of batter towards the center of the pan.
  3. The batter will spread a little on its own.
  4. Just rotate the batter with the back of spatula giving a round and even shape.
  5. Cook the chilla on medium heat. After a minute they will look crisp and brown from the bottom.
  6. At this point drizzle a bit of oil around the edges and in the center of the chilla. Spread the oil drops with a spoon all over the cooked chilla.
  7. Flip the chilla and cook the other side for a minute.
  8. Once the moong dal chilla appear crisp and golden, remove and place aside.
  9. Similarly make all other chilla. You can opt to stuff the chilla with some grated paneer if you want.
  10. Serve moong dal chilla with tomato ketchup or green chutney.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.