Moong Dal Chilla (Protein-Rich Pancakes)
Moong Dal Chilla are healthy, nutritious, spiced and tasty Indian style pancakes made with moong lentils, onions, herbs and spices. This Moong Dal Cheela makes for a great breakfast, brunch or even lunch when you want to have something different and healthy at the same time.
- Prep time
- 4 hr
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1 cup moong dal ((split & husked yellow moong lentils))
- 2 to 3 cups water (- for soaking)
- 1/4 cup water (- for grinding lentils or add as required)
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder (or cayenne pepper)
- 1/2 tsp roasted cumin powder ( or cumin powder (ground cumin))
- 1 pinch hing ((asafoetida), optional)
- 1/4 cup chopped coriander leaves ((cilantro))
- 1/4 cup finely chopped onions
- 1 tsp grated ginger (or finely chopped ginger)
- 1 to 2 green chilies (- finely chopped or 1/2 to 1 teaspoon finely chopped)
- 1 tsp salt (or add as required)
- 2 to 3 tablespoons oil (for cooking chillas or add as required)
Instructions
- 1
Rinse the moong dal 3 to 4 times in water.
- 2
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.
- 3
The moong dal will swell or double up in size. Discard the water. Rinse the mung lentils again a few times in water. Drain all the water.
- 4
In a grinder, add the soaked moong lentils and ¼ cup of water. Grind to a smooth and fine consistency.
- 5
Don't add too much water as the lentils might not grind evenly. We need a smooth and lump free batter for moong dal chilla.
- 6
Take the finely ground batter in a bowl. Add turmeric powder, red chili powder, cumin powder and salt or as required.
- 7
Mix very well.
- 8
Then add add chopped coriander leaves, chopped onions, grated ginger, finely chopped green chilies and a pinch of asafoetida.
- 9
Again mix very well.
- 10
Allow the batter to rest for 15 to 20 mins.
- 11
The onions will leave some moisture. Check the consistency of the batter. If its too thick, then add 1 to 2 tablespoons more water. But remember not to add too much of water as the batter will not spread evenly on the skillet or tawa.
- 12
The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.
- 13
Heat a well seasoned pan. This is important as the pan has to be hot before you make the cheelas.If using a cast iron pan, spread ½ teaspoon of oil evenly on the pan.If using a non-stick pan, do not spread oil on it.
- 14
Add a scoopful of batter towards the center of the pan.
- 15
The batter will spread a little on its own.
- 16
Just rotate the batter with the back of spatula giving a round and even shape.
- 17
Cook the chilla on medium heat. After a minute they will look crisp and brown from the bottom.
- 18
At this point drizzle a bit of oil around the edges and in the center of the chilla. Spread the oil drops with a spoon all over the cooked chilla.
- 19
Flip the chilla and cook the other side for a minute.
- 20
Once the moong dal chilla appear crisp and golden, remove and place aside.
- 21
Similarly make all other chilla. You can opt to stuff the chilla with some grated paneer if you want.
- 22
Serve moong dal chilla with tomato ketchup or green chutney.