Moong Dal Chilla - Crispy, Protein-Packed Indian Breakfast - Light, Healthy & Vegetarian Recipe
Ingredients
- Moong Dal - 1 Cup
- Channa Dal - 1/4 Cup
- Soji (Semolina) - 1 Tbs
- Ginger - 1 inch piece
- Green Chilies - 2-3
- Salt - 1 tsp
- Turmeric Powder - 1/4 tsp
- Water - 2 cups
- Oil or Ghee for cooking
- Vegetables of Choice for Filling; ex. onions, carrots, cabbage,bell peppers & cheese
Moong Dal Chilla is a classic Indian savory pancake made from soaked and ground lentils, known for its light texture and high protein content. Blended with ginger, green chilies, and simple spices, the batter comes together quickly and cooks into a delicious, golden chilla on a hot tawa. A touch of semolina adds a subtle crispness, making each bite perfectly balanced between soft and crispy.
Watch our recipe video for step by step instructions on how to make Moong Daal Chilla. We’ve included demonstrations and pro tips to help you out in the kitchen! For our moong dal chilla recipe calories and nutrition information, see the recipe card below.
Instructions
1) Begin by soaking 1 cup moong dal and 1/4 cup chana dal for 3-4 hrs or overnight.
PRO TIP: Soaking dals overnight will make the batter very smooth.
2) Drain and grind the soaked dals with 2-3 green chilies and 1 inch piece of ginger into a smooth batter, adding water gradually to achieve a thick yet pourable consistency.
3) Add 1/4 tsp turmeric and 1 tsp salt and blend well.
4) Pour the batter in a bowl, add 1 Tbsp soji (semolina) and mix well. Rest the batter for 5-7 min.
PRO TIP: Adding semolina will make the chilla crispy.
5) Check the consistency of the batter to make sure it's not too thick, add water if needed.
6) Preheat a nonstick pan or tawa on medium heat. Add a few drops of water to check if the pan is ready.
7) Lightly grease the pan or ghee, spread it with a paper towel, sprinkle some water and clean the surface again.
8) Lower the heat to medium low. Pour a ladle of batter onto the pan and spread gently into a circle.
PRO TIP: For soft chillas, keep the batter slightly thick and for crisp chillas, spread thinly.
9) Cook for 2-3 minutes until the bottom is lightly golden, drizzle a few drops of oil or ghee, then flip and cook the other side for another 2-3 minutes.
10) Repeat with remaining batter, wiping the pan with a wet paper towel between chillas if needed.
PRO TIP: Fill the chilla with grated vegetables and cheese filling of your choice!
11) Serve hot with green chutney, tomato chutney or yogurt.
12) Enjoy!
Moong Dal Chilla is a classic Indian savory pancake made from soaked and ground lentils, known for its light texture and high protein content. Blended with ginger, green chilies, and simple spices, the batter comes together quickly and cooks into a delicious, golden chilla on a hot tawa. A touch of semolina adds a subtle crispness, making each bite perfectly balanced between soft and crispy.
Watch our recipe video for step by step instructions on how to make Moong Daal Chilla. We’ve included demonstrations and pro tips to help you out in the kitchen! For our moong dal chilla recipe calories and nutrition information, see the recipe card below.
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