Moong Dal Chilla
Moong dal chilla, also called pudla or puda is a delicious moong lentil recipe that can be made for breakfast or snacks (gluten-free, can be made vegan).
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup split and husked yellow lentils (yellow moong dal)
- 1 tsp salt
- 1 tsp chopped ginger
- 1 green chili
- 1/4 cup chopped onion
- 1 tbsp chopped coriander
- vegetable oil for frying
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1/4 cup chopped onion
- 1 tsp chopped green chili
- salt to taste
- 1/4 tsp turmeric powder
- 1 cup grated or crumbled paneer
- 1 tbsp chopped coriander
Instructions
- 1
To make the chilla, start by washing 1 cup yellow moong dal. Wash it 2-3 times with water until the water runs clear. Soak the dal in 4-5 cups of water for 5-6 hours.
- 2
Drain the water. Add the soaked dal in the medium jar of a grinder along with 1-inch ginger (chopped), 1 green chili, and ¼ cup water and grind to make a smooth paste. Keep scraping the sides of the jar while grinding.
- 3
Transfer the moong dal paste to a large mixing bowl. Add 1 tsp salt, ¼ cup chopped onion, 1 tbsp chopped coriander, and some more water (approx ½ cup) and mix to make a dosa-like batter. (medium-thick consistency).
- 4
Note – If you like thin crispy chilla, then avoid adding onion and coriander to the batter. The batter must be smooth like dosa batter to be able to spread it thin.
- 5
Once the batter is ready, make the filling. Heat 1 tbsp vegetable oil in a pan.
- 6
When the oil is hot, add 1 tsp cumin seeds and let them crackle for 2-3 seconds.
- 7
When the seeds start to crackle, add ¼ cup chopped onion and 1 tsp chopped green chilies. Fry on medium heat until the onion turns translucent (3-4 minutes).
- 8
Add salt to taste and ¼ tsp turmeric powder and fry for 2-3 seconds.
- 9
Add 1 cup grated or crumbled paneer and 1 tbsp chopped coriander and mix well. Remove the pan from heat.
- 10
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. Pour two ladle full of batter in the center of the pan.
- 11
Spread the batter using the back of the ladle to make a thin round, just like you spread dosa, slightly thicker though. Increase the heat to medium now. Pour 2 tsp of oil on the sides and top of the chilla and cook until it is golden brown from the bottom (2-3 minutes). Flip and cook the chilla from another side as well (1 minute).
- 12
Flip the chilla again. Keep 2 tbsp of paneer filling on the chilla.
- 13
Fold over. Serve hot with green coriander chutney.
- 14
Note – Before making the next chilla, simmer the heat to low. Splash water on the pan and wipe it. Then pour the batter and spread it.