Quick & Healthy Moong Dal Chilla form – 8 constituents, 20 twinkles, and Packed with Protein
Looking for a nutritional and succulent submissive breakfast that’s both easy to make and incredibly satisfying? Try this wholesome Moong Dal Chilla – a savory Indian hotcake that’s soft on the inside, crisp on the outside, and brimming with flavor. Made with just 8 introductory constituents, this dish is naturally gluten-free, high in factory-ground protein, and can be ready in only 20 twinkles — handed you soak the dal the night ahead.
Moong dal chilla is a fantastic breakfast or brunch option that does not require fancy ingredients or complicated methods. All you need are soaked split unheroic moong lentils, everyday spices, and some fresh sauces and veggies for flavor and texture. Simply grind the soaked dal into a smooth batter, season it, and cook it like a hotcake on a hot skillet. The result is a golden, crisp chilla that dyads beautifully with mint chutney, yogurt, or indeed ketchup.
Whether you are trying to add further factory protein to your diet or just want a break from the usual toast-and-eggs routine, this dish is a perfect go-to. It’s ideal for busy mornings, meal preparing, or indeed as a light regale option. You can also customize it by adding grated carrots, diced spinach, or paneer to suit your taste.
About This Moong Dal Chilla Recipe
Moong dal chilla might be a familiar name in North India, but don’t be surprised if you hear it called something else in other parts of the country. In Gujarat, for example, these savory lentil pancakes go by the names “Mag ni Dal na Puda” or “Pudla.” No matter what you call them, they’re beloved for their simplicity, taste, and nutrition.
Taste & Texture: Golden, Savory, and Irresistible
Prepared correctly, as shown in step-by-step instructions, moong dal chilla turns out beautifully balanced in both flavor and texture. Mildly spiced, with an inviting aroma, each chilla features a crispy golden edge and a soft, melt-in-your-mouth center that makes it incredibly satisfying.
Prefer Soft or Crispy? Customize to Your Taste
- Soft and Fluffy Chilla: If you like your chilla to be tender and pillowy, skip the traditional circular spreading technique. Instead, gently pour the batter and spread it lightly, keeping it slightly thick, much like an uttapam. Be sure to cover it with a lid while cooking to ensure even, thorough cooking from the inside. This technique results in a soft and comforting bite, ideal for toddlers or anyone who prefers a less crispy texture.
- Crispy and Crunchy Chilla: Craving something with a crunch? Simply spread the batter thinly across the pan, using a circular motion to distribute it evenly. Add a little extra oil around the edges—this helps achieve that golden, crispy finish without making the chilla dry. Perfect for adults or anyone who enjoys a bit of bite.
Kid-Friendly Tip: A Toddler’s Favorite
When making this for my little one, I always opt for the softer version described above. After cooking, I finish it off with a generous drizzle of ghee, which not only enhances the flavor but also makes it even softer, so much so that it nearly melts in the mouth. It’s gentle on tiny tummies and has become a staple in my toddler’s daycare lunchbox. The best part? It stays soft even after a few hours.
Ingredient Notes:
Below is a picture showcasing all the simple, everyday ingredients used to prepare this nourishing and protein-rich moong dal chilla. You’ll be glad to know that nothing fancy is required—just pantry staples that are likely already in your kitchen!
1. Chilka Moong Dal (Split Green Gram with Skin):
For this recipe, I’ve chosen chilka moong dal—split green gram that still has its green skin intact. This variety not only adds a subtle, earthy flavor and a beautiful speckled look to the chillas but also packs in more fiber and nutrients. That said, you can easily substitute it with yellow moong dal (which is hulled and lighter in taste), whole green moong beans (for a denser, heartier texture), or even sprouted moong (for an extra boost of digestibility and nutrition). Each version brings its own twist to the recipe, so feel free to experiment!
2. Green Chili:
This is where you can play with the heat! I typically add one fresh green chili to the batter to give the chilla a mild kick, which complements the lentils beautifully. However, if you’re preparing this for young children or toddlers, you can reduce the quantity—or skip it altogether—for a gentler, milder taste. In my household, even the little ones don’t mind a touch of chili, so I stick to one, but this is entirely up to your family’s spice tolerance.
How To Make Moong Dal Chilla?
Making Batter:
1. Rinse the Moong Dal (Split Green Gram)
Begin by placing the chilka moong dal (split green gram with skin) into a colander or mesh strainer. Rinse thoroughly under cold running water. Use your fingers to gently rub the lentils as the water flows through, helping to remove any dirt, dust, or surface starch. Continue rinsing until the water runs completely clear.
Alternatively, you can wash the dal in a bowl by filling it with water, swirling the lentils with your hands, draining the water, and repeating this process two to three times until the rinse water is no longer cloudy.
2. Soak the Lentils Overnight
Transfer the cleaned dal into a deep bowl and pour enough water to cover the lentils completely. Let the lentils soak for a minimum of 8 hours or overnight for best results. During this time, the dal will absorb water, swell in size (more than double), and soften, making it easier to blend.
Once soaked, discard the soaking water and give the dal one final rinse to refresh it.
3. Add Flavorful Ingredients to the Blender
Place the drained dal into a high-speed blender. To this, add flavor-enhancing ingredients:
Fresh ginger (peeled and roughly chopped)
Garlic cloves
Green chili (adjust based on your spice preference or omit for a milder taste)
Salt to taste
A pinch of hing (asafoetida)
A small amount of turmeric powder
Whole cumin seeds
Freshly chopped cilantro (coriander leaves)
These ingredients together add layers of earthy spice, warmth, and herbaceous brightness to your chilla.
4. Add Water
Pour in a little water to help the blender move smoothly. Begin with a few tablespoons and increase gradually as needed. The amount of water added directly affects the texture of your batter, so it’s best to add in small increments to avoid making the mixture too watery.
5. Blend Into a Smooth Batter
Grind the mixture into a smooth, lump-free batter. You may need to stop a couple of times to scrape down the sides of the blender jar to ensure everything is well incorporated. The ideal batter should have a consistent, creamy texture with no visible chunks of dal or spices.
6. Check Batter Consistency
The perfect batter consistency is medium-thick and slightly pourable—comparable to dosa batter. It should spread easily on the pan but not run all over. If it’s too thick, the chilla may turn out dense; if too thin, it will be difficult to spread and may break while flipping. Adjust by adding small splashes of water as needed.
Let’s Cook the Chilla:
1. Heat the Pan
Place a cast-iron tawa or heavy-bottomed skillet on medium heat and allow it to become hot. If your pan is well-seasoned, you can skip oiling it for the first chilla.
2. Pour the Batter into the Center
Gently release the batter into the center of the hot pan. Let it sit for a second to settle naturally.
3. Spread the Batter Evenly
Using the back of the ladle, spread the batter outward in a circular motion to form an even round, similar to making a dosa. Keep the chilla moderately thick for a soft center and crispy edges. You can make it thinner for more crispiness, or thicker for a softer, more filling version.
4. Add Oil and Let it Cook
Drizzle a few drops of oil around the edges and a little on top of the chilla. This helps the base become golden and adds flavor. Let the chilla cook undisturbed for a couple of minutes until the edges start to rise from the pan and the bottom appears nicely cooked.
5. Flip to Cook the Other Side
Once the chilla has cooked on the bottom and is firm enough to handle, gently lift it using a spatula and flip it over. Cook for another 30 seconds to 1 minute on the other side until both sides are golden brown and slightly crispy.
6. Optional: Fancy Triangle Fold
If you’d like to present your chilla in a neat triangle shape, flip it once more. Then fold it in half using your spatula to create a semicircle. Fold it again into a triangle.
7. Remove and Repeat
Once done, transfer the cooked chilla to a plate. Before making the next one, lightly grease the pan again to prevent sticking. Repeat the process with the remaining batter.
Expert Tips
- The key to perfect moong dal chilla lies in achieving the ideal batter thickness — medium-thick yet slightly fluid, analogous to traditional dosa batter. This balance ensures that the chilla spreads fluently and culinarians unevenly.
- Still, spreading it easily on the visage becomes delicate, which can lead to uneven cooking and longer cuisine times, if the batter is too thick. The chilla may also turn out thick and tough rather than soft and ethereal.
- Still, although easier to pour, it tends to cook sluggishly and might come dry if the batter is too thin.
- Shortening Soaking Time
- Pressed for time? No worries! While soaking the moong dal overnight yields a stylish texture, soaking it for 3 to 4 hours still works well and produces respectable results. This shorter soaking period allows the lentils to soften sufficiently for blending without compromising the taste or ease.
- Boost Flavor and Nutrition with Vegetables
- For a heartier and further nutritional chilla, feel free to mix finely diced or grated vegetables directly into the batter. Popular options include onions, tomatoes, bell peppers, carrots, and indeed beets. Adding these veggies slightly thickens the batter, giving the chilla a more substantial bite, analogous to how oats chillas turn out.
- For a redundant burst of color and nutrients, you can also blend in green vegetables such as fresh spinach leaves or cooked green peas, along with the dal while grinding the batter. This not only enriches the flavor but also lends a vibrant green tinge to your chillas.
- Make-Ahead Convenience
- To save time on busy mornings, prepare the chilla batter in advance and store it in the refrigerator. I frequently soak and grind the dal the night ahead, so in the morning, each that’s left wing is to cook the chillas fresh on the tawa.
Serving Ideas For Moong Dal Chilla
Accompanied by Chutneys:
Moong dal chillas pair exceptionally well with flavorful chutneys. A classic cilantro (coriander) chutney adds a fresh, herby zing that complements the savory pancakes beautifully. Another popular choice is tamarind-date chutney, which offers a sweet and tangy contrast, perfectly balancing the mild spices in the chilla. Of course, feel free to enjoy your chilla alongside any chutney of your preference—whether it’s mint, coconut, or even a simple yogurt dip.
Paneer-Stuffed Chilla for a Heartier Meal:
For a richer, more indulgent version, try stuffing your chilla with a spiced paneer filling. To prepare the filling, combine grated paneer with finely chopped onions, chopped green chilies (adjust spice as desired), fresh cilantro, and a pinch of your favorite spices such as cumin, garam masala, or chaat masala. Spoon this mixture onto the cooked chilla, then fold it over just like a masala dosa, creating a delicious stuffed pancake that’s both filling and flavorful.
