5 from 36 votes
Moong Dal Chilla (Savory Lentil Pancakes)
Moong Dal Chilla are savory pancakes made from soaked and blended yellow split lentils mixed with spices, herbs, and chopped vegetables. The batter has a pourable consistency that spreads thin in a hot skillet, cooked with oil until crisp and golden on both sides. These chillas have a mildly spiced, fresh flavor from ginger, green chili, turmeric, and red chili powder and offer a protein-rich breakfast or snack option.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
224 kcal
Course:
Breakfast, Snacks
Cuisine:
Indian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 224
% 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.