Moong dal chilla recipe– easy and quick north Indian breakfast recipe made with whole green gram or moong dal. It is also called pudla or puda and is a healthy and delicious recipe that can be made for breakfast or snacks (gluten-free, can be made vegan).
It is not only simple and easy to prepare but it can also be prepared within minutes with minimal ingredients like any other cheela recipe. stuffing it with a paneer filling makes it even more delicious, and healthier and it keeps you full for a long time.
cheela recipes are very common breakfast recipes in many north Indian households. it is generally made with besan or chickpea flour, with finely chopped tomatoes and spices, but can also be made with other flours and cereals. moong dal chilla is one variation recipe that can be made for breakfast and lunch boxes.
Chilla or cheela is Indian savory pancakes or crepes. There are so many varieties in chilla recipes. A few popular ones that I often make at home are this moong dal puda, Rava chilla, besan chilla, etc. Moong dal chilla is a favorite breakfast at our home.
Unlike a dosa, the batter to make chilla is not fermented. Some people make thick chilla which is not as crispy as dosa. But you can make crispy cheela too.
This Moong Dal Chilla is,
- High in Protein
- Easy to make
- Apt for weekday breakfast
- 1 cup moong dal
- 1 chili
- 1 teaspoon grated ginger
- 1 tsp cumin seeds/cumin powder
- ¼ teaspoon turmeric powder
- 1 pinch hing (asafoetida)
- ¼ teaspoon red chili powder
- ¼ cup chopped coriander leaves
- ¼ cup finely chopped onions
- Salt to taste
- 3 tbsp water
- Oil for roasting
Soaking And Grinding Moong Dal
- To make the chilla, start by washing moong dal 3 to 4 times in water.
Soak the lentils with 2 to 3 cups of water for 3 to 4 hours or overnight if you plan to make the chilla for breakfast.
- Drain the water. Add the soaked dal to the medium jar of a grinder and ¼ cup of water and blend to smooth paste.
Making Moong Dal Chilla Batter
transfer the batter to the bowl.
- Add turmeric powder, red chili powder, cumin powder, and salt.
Then add chopped coriander leaves, chopped onions, grated ginger, finely chopped green chilies, and a pinch of hing.
- Mix very well. Allow the batter to rest for 15 to 20 mins.
Remember The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.
Making Moong Dal Chilla
- To make the chilla, heat a non-stick pan.
- Once the pan is hot, simmer the heat to low. Splash some water on it and wipe the water using a kitchen towel.
- further, pour a ladleful of batter towards the center of the pan.
- Spread the batter using the back of the ladle to make a thin round, just like you spread dosa, slightly thicker though.
Cook the chilla on medium heat. Pour 2 teaspoons of oil on the sides and top of the chilla.
After a minute they will look crisp and brown from the bottom.
- Flip and cook the chilla from another side as well (1 minute).
- Once the chilla appears crisp and golden, remove and place aside.
- Similarly, make all other chillas. You can opt to stuff the chilla with some grated paneer if you want.
- finally, moong dal chilla is ready to serve.
Serve this cheela on its own along with some green mint coriander chutney or even tomato ketchup. You can even sandwich it between slices of bread to make a delicious sandwich.
Serve it along with spicy lahsun ki chutney, if you want to add a hint of spiciness to your meal.
Tips to make the best Moong Dal Chilla
- firstly, soak and blend moong dal really smooth, else it will be difficult to prepare chilla.
- Add the ground spice powders less or more depending on your preferences.
- You can skip or reduce green chilies if you want.
- Some grated veggies like carrots, beetroot, cabbage, and capsicum can be added to give a nutritional boost to the chillas.
- For a gluten-free moong dal chilla, skip adding asafoetida (hing).
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