Crispy and Healthy Moong Dal Chilla Recipe
Cuisine: IndianPopular Indian cuisine that is both tasty and healthy is moong Dal Chilla, sometimes called lentils pancakes. Made with soaked moong dal (split green gramme) and a spice blend, this meal is a great light snack or way to start your day. Naturally gluten-free, vegan, and high in protein, it's a terrific option for everyone—including children. For a whole dinner, team it with yoghurt or green chutney. Let us now get going.
Ingredients
1 cup yellow moong dal (split yellow lentils)
1 inch ginger, peeled
1 green chili (optional, adjust to taste)
1/4 teaspoon turmeric powder
1/2 teaspoon cumin seeds
Salt, to taste
1 small onion, finely chopped (optional)
1/4 cup fresh coriander leaves, chopped
Water, as needed (to adjust batter consistency)
Oil, for greasing the pan
Directions
Soak the Moong Dal
- Rinse the moong dal thoroughly and soak it in water for 3–4 hours, or overnight if you’re prepping ahead of time.
- Once soaked, drain the water.
Blend the Batter
- In a blender, combine the soaked moong dal, ginger, green chili, turmeric powder, and cumin seeds.
- Add a little water (about 3–4 tablespoons) and blend into a smooth, thick batter. The batter should be pourable but not too runny.
- Transfer the batter to a mixing bowl and stir in the chopped onions, coriander leaves, and salt.
Heat the Pan
- Heat a non-stick or cast-iron skillet over medium heat.
- Grease the pan lightly with oil using a brush or tissue.
Make the Chillas
- Pour a ladleful of batter onto the hot pan and spread it into a thin, round pancake using the back of the ladle.
- Drizzle a few drops of oil around the edges to ensure it cooks evenly.
- Cook for 2–3 minutes on one side, then flip and cook the other side until golden brown and crisp.
Serve Hot
- Once cooked, transfer the chilla to a plate. Repeat with the remaining batter.
- Serve the chillas hot with green chutney, yogurt, or tomato ketchup.
Tips & Variations
- Add Veggies: Mix grated carrots, spinach, or finely chopped capsicum into the batter for extra nutrition.
- Spice It Up: Add a pinch of red chili flakes or black pepper for a spicier kick.
- Crispier Chillas: Cook on low-medium heat for a crispy texture.
- Make-Ahead Tip: Soak and blend the dal a day in advance; refrigerate the batter and use it the next day.
Dietary Advice
- High Protein: Moong dal is a great plant-based protein source, perfect for vegetarians and vegans.
- Gluten-Free: This recipe is naturally gluten-free, safe for those with gluten sensitivity or celiac disease.
- Low-Calorie: With low calories per chilla, this is an excellent choice for weight watchers.
- Diabetic-Friendly: The high fiber and protein content make it a good option for regulating blood sugar levels.
- Kid-Friendly: Mild in flavor, kids love these chillas. Add grated cheese or veggies for a fun twist!