Moong Dal Chilla (Savory Lentil Pancakes)
User Reviews
5
Moong Dal Chilla (Savory Lentil Pancakes)
Description
This recipe begins by soaking yellow moong dal for several hours to soften, then blending it with water into a smooth batter. The batter is then combined with diced green chili, grated ginger, finely chopped onion, fresh cilantro, salt, turmeric powder, and Kashmiri red chili powder to create a spiced, herbaceous mixture. Adjusting water ensures a batter that can be poured and spread evenly.
Cooking is done on a hot iron skillet or non-stick pan using oil to prevent sticking and promote crisp edges. The batter is ladled and spread into a thin circle, cooked on low then medium-high heat with extra oil drizzled around the edges. This yields pancakes that are soft in the center with golden, slightly crispy edges. The turmeric and Kashmiri chili powder add warm color and gentle heat.
Moong Dal Chilla can be eaten plain or with chutney or yogurt. The recipe is flexible to add grated vegetables like carrots for extra texture and flavor. These protein-rich pancakes serve well as a nutritious breakfast or light meal.
Ingredients
- 1 cup yellow lentils split, aka Moong Dal
- 3 cups water for soaking
- 2 green chili pepper finely diced
- 1 teaspoon ginger grated
- 1/3 cup red onion finely chopped
- 3 tablespoon cilantro chopped, leaves
- 1 teaspoon salt adjust to taste
- 1,4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 2/3 cup water or as needed
- 4 teaspoon neutral cooking oil to cook the chilla, generic cooking oil
Instructions
- Add moong dal to a medium bowl. Rinse the moong dal. Add 3 cups water and soak for at least 3 hours or overnight.
- Drain the water. Transfer dal to a blender. Add about 2/3 cup water. Blend to make a smooth batter.
- Transfer the batter to a bowl. Add green chili, ginger, onion, cilantro, salt, turmeric and red chili powder. Mix well, and add 1-2 tablespoons more water if needed. Make sure the batter is not too thick or too runny, it should have a pouring consistency.
- Heat an iron skillet or non-stick pan on medium heat. Add some oil, and wipe it clean with a paper towel.
- Once the skillet is hot, turn the heat to low, take a ladle full of the batter, and pour it at the center of the pan. Using the same ladle, spread the batter on the tawa in a circular motion to make a round chilla. Now turn the heat to medium-high.
- Drizzle some oil at the edges of the chilla and at the center on the top. Total of about 3/4 to 1 teaspoon.
- Cook the chilla on one side for a couple of minutes, then flip it using a spatula. You should see some golden spots on the top of the chilla after it was flipped.
- Now press with the spatula and cook the other side for 1-2 minutes.
- When the chilla is well cooked on both sides, remove to a plate. Same way make all the chilla's. Wipe the pan with a paper towel between each chilla.
- Serve moong dal chilla right way with chutney or tomato ketchup, and a cup of chai!
Notes
- The batter should be lump-free, smooth, and have a pouring consistency for easy spreading in the pan.
- You can add grated vegetables such as carrots to the batter for added flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 675mg | 28% |
| Potassium | 504mg | 11% |
| Fiber | 16g | 64% |
| Sugar | 2g | 4% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 39mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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