Moong Dal Chilla Recipe

Moong Dal Chilla Recipe with step by step photos and video recipe – are healthy, nutritious and tasty chilla made with moong lentils, herbs and spices. It is an easy-to-make recipe that you can prepare for breakfasts and lunch boxes. This visually appealing meal does not require much time and can be prepared in 10 minutes. 

This is one of the healthy options for low fat, healthy and nutritious break-fast. You could eat them as snack, brunch, quick meal and even pack for lunch boxes. They are so delicious even kids would love them if you serve them with tomato sauce.

A perfect breakfast and snacks option, Moong Dal Chilla is easy to prepare and tastes yum, especially when served with mint and coriander chutney.

These vegan lentil pancakes are made with yellow moong dal ground with spices and then pan-fried. They make a healthy and nutritious breakfast or any-time meal.

Moong dal makes for a wholesome breakfast meal that can be enjoyed by your entire family. Not only this recipe is perfect for your weight loss diet, but it is also heart-friendly.

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#Serving Suggestion:  Serve these moong dal chillas steaming hot in supper or on a holiday with a cup of tea. These can also be packed in tiffin for kids.

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Moong Dal Chilla Recipe

Moong Dal Chilla Recipe are an easy-to-make recipe that is healthy, nutritious and tasty chilla made with moong lentils, herbs and spices.
Course Breakfast, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 4 hours
Total Time 4 hours 30 minutes
Servings 10 chillas
Author Achala

Ingredients

  • 1 cup yellow moong dal split & husked moong lentils
  • ½ cup onion finely chopped
  • ¼ cup coriander leaves chopped
  • 2 green chillies chopped
  • 1 tsp ginger grated
  • 1 tsp cumin seeds
  • 2 tbsp water for grinding
  • Salt to taste
  • tsp turmeric powder
  • ¼ tsp red chilli powder
  • A pinch of asafoetida
  • Oil for cooking as required

Instructions

preparing the cheela batter :

  • Wash and soak the moong dal in water for 3 – 4 hours.
  • The moong dal will swell or double up in size. Rinse the moong dal 3 to 4 times until the water runs clear.
  • Drain water from the soaked dal.
  • In a grinder, add soaked dal and cumin seeds.
  • Also, add 2 tbsp of water.
  • Blend it to a smooth paste. Don’t add too much water else they might not grind evenly.
  • The batter should be smooth dosa batter like consistency.
  • Transfer the batter to a mixing bowl.
  • Now add salt, red chilli powder, turmeric powder, and asafoetida.
  • Then add grated ginger, finely chopped green chillies, coriander leaves and onions.
  • Mix very well.
  • The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.

making moong dal cheela :

  • Heat a non-stick tawa on medium flame.
  • Once tawa is hot enough, grease it with 1/2 tsp oil.
  • Pour a ladle full of batter in the centre of the pan.
  • Using the back of the ladle, spread the batter in circular motion into a round and even shape.
  • Drizzle 1/2 tsp of oil around the edges of the cheela and cook on medium heat till the underside is done.
  • After a minute, the edges start to brown and they will look crisp. Then only insert the spatula under the edges of the cheela to loosen.
  • Carefully flip over, and cook for a minute or so from the other side pressing gently.
  • Once the moong dal chilla appear crisp and brown and fold it into half.
  • Remove and transfer it to a plate.
  • Similarly make all other chilla.
  • Serve moong dal chilla with tomato ketchup or green chutney.

How To Make Moong Dal Chilla (Step By Step Instructions With Photos) :

preparing the chilla batter :

1. Wash and soak the moong dal in water for 3 – 4 hours.

2. The moong dal will swell or double up in size. Rinse the moong dal 3 to 4 times until the water runs clear.

3. Drain water from the soaked dal. 

4. In a grinder, add soaked dal and cumin seeds.

5. Also, add 2 tbsp of water. 

6. Blend it to a smooth paste. Don’t add too much water else they might not grind evenly.

7. The batter should be smooth dosa batter like consistency.

8. Transfer the batter to a mixing bowl.

9. Now add salt, red chilli powder, turmeric powder, and asafoetida.

10. Then add grated ginger, finely chopped green chillies, coriander leaves and onions.

11. Mix very well. 

12. The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.

making moong dal chilla :

1. Heat a non-stick tawa on medium flame.

2. Once tawa is hot enough, grease it with 1/2 tsp oil.

3. Pour a ladle full of batter in the centre of the pan.

4. Using the back of the ladle, spread the batter in circular motion into a round and even shape.

5. Drizzle 1/2 tsp of oil around the edges of the chilla and cook on medium heat till the underside is done. 

6. After a minute, the edges start to brown and they will look crisp. Then only insert the spatula under the edges of the cheela to loosen.

7. Carefully flip over, and cook for a minute or so from the other side pressing gently.

8. Once the moong dal chilla appear crisp and brown and fold it into half.

9. Remove and transfer it to a plate.

10. Similarly make all other chilla.

11. Serve moong dal chilla with tomato ketchup or green chutney.

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