Crispy Moong Dal Chilla Recipe
Enjoy these savory Indian pancakes with a tender center and irresistibly crisp edges. This protein-packed Moong Dal Chilla is naturally vegan, gluten-free, and perfect for a wholesome breakfast or light meal.
Equipment
- Blender
- large bowl
- Mixing Bowl
- Tawa or Skillet
- Spatula
- Ladle
Ingredients
- 1 cup moong dal
- 1 chilli
- 1 inch ginger
- 1 tsp cumin / jeera
- ¼ tsp turmeric
- 2 tbsp coriander
- 1 pinch hing / asafoetida
- ½ tsp salt
- 3 tbsp water
- oil for roasting
Instructions
Soak and Blend the Dal
- Place the moong dal in a large bowl, rinse it well, and soak it in plenty of water for at least 3 hours or overnight.
- Once softened, drain the dal thoroughly and transfer it to a blender. Add the chilli, ginger, and cumin, then blend until the mixture becomes smooth and creamy. Add a small amount of water only if the blender blades need help moving.
Mix the Batter
- Scrape the smooth lentil paste into a mixing bowl. Stir in the turmeric, coriander, hing, and salt until evenly combined.
- Add the 3 tablespoons of water and mix until you have a thick, flowing batter that pours easily but is not watery.
Cook the Chillas
- Heat a tawa or skillet over low-medium heat. Pour a ladleful of batter into the center and gently spread it outward into a thin, even circle.
- Drizzle about ½ teaspoon of oil over the chilla and around the edges. Cover and cook on a medium flame for about 1 minute, until the surface loses its wet shine and the underside is golden.
- Carefully flip the chilla, pressing gently with a spatula. Cook the other side until both sides are lightly golden and the edges feel crisp.
- Serve the moong dal chilla hot with green chutney or your favorite accompaniments.
Notes
Batter Consistency: Your goal is a batter similar to American pancakes—thick enough to coat a spoon but loose enough to pour and spread. If it's too thick, add water just one tablespoon at a time.
Pan Temperature: For perfect, non-stick results, spread the batter on low-medium heat, then increase to medium to cook. Wiping the pan with a damp paper towel between chillas helps regulate the temperature.
Storage and Reheating: Store leftover batter in an airtight container in the fridge for up to 2 days; it will thicken, so stir and add a splash of water before use. Cooked chillas can be frozen for up to 1 month by stacking them with parchment paper in between.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.