Moong Dal Chilla Recipe

I never thought I’d find a Moong Dal Chilla recipe easier than this, yet bursting with flavor and wholesome goodness! Imagine warm, golden pancakes sizzling on your stove, their earthy aroma mingling with fresh herbs and spices. Each bite offers a delightful balance of tender lentils and vibrant greens, making it a nourishing start to any day or a tasty, light meal that satisfies cravings effortlessly.

Why You’ll Love This Moong Dal Chilla Recipe

• Deliciously Nutritious: Made from yellow moong dal and fresh spinach, these chillas provide a protein-packed and fiber-rich breakfast or snack that fuels your day.
• Simple Ingredients: Using everyday staples like cumin seeds, turmeric, and ajwain, this recipe keeps your pantry happy without complicated shopping trips.
• Perfect for Any Meal: Whether it’s breakfast or a light dinner, these chillas come together beautifully and offer a wholesome alternative to heavier meals.
• Impressively Quick Cook Time: Once your batter has soaked (which takes at least 4 hours), the chillas take just 6 minutes to cook on the stove, ideal for a busy lifestyle.
• Customizable Flavors: With the added kick of jalapeno and spices, you can easily adjust the heat and herbs to make this dish uniquely yours.

Why This Moong Dal Chilla Recipe Works

This Moong Dal Chilla recipe succeeds thanks to the methodical soaking of the yellow lentils, allowing them to soften perfectly for grinding into a smooth, thick batter. The clever addition of chopped spinach and cilantro not only boosts nutrition but brightens the flavor and color. Using cumin seeds and ajwain introduces a nuanced aroma and digestive benefits, while the stovetop crepe technique helps achieve a crisp exterior with tender insides. The balance of spices like turmeric and chili powder elevates this humble pancake into a delightful savory treat.

Ingredients You’ll Need

this Recipe

Get ready to gather some truly wholesome and vibrant ingredients that bring this savory pancake to life. From earthy lentils to aromatic spices, every element adds a special touch of traditional Indian comfort.

• 2 cups split yellow lentils (moong dal): The protein-packed base that makes the chilla hearty and filling.
• 1 onion: Adds a subtle sweetness and crunch for texture.
• 1/4 cup chopped cilantro: This herb freshens up the batter with its lively, citrusy notes.
• 1 jalapeno: Brings a mild spice and warmth, tempting your taste buds.
• 1 cup chopped spinach: Offers color, nutrition, and moisture to keep each bite luscious.
• 2 tsp cumin seeds: Infuses a lovely earthy aroma and gentle zest.
• 2 tbsp flax seed powder (optional): Adds a nutty boost and thickens the batter slightly.
• 1 tsp chilly powder: Gives a vibrant dash of heat to enliven the chilla.
• 1 tsp turmeric powder: Brings warmth and a glowing golden hue.
• 2 tsp ajwain or carom seeds: Enhances digestion and lends a unique thyme-like flavor.
• Salt: Essential to balance and highlight all flavors.
• 2 cups water: Adjusted to achieve the perfect pouring batter consistency.

Ingredient Substitutions & Tips

• Yellow lentils (moong dal): You can experiment with split pigeon peas (toor dal) though the flavor will differ slightly.
• Spinach: Kale or mustard greens can be swapped in for a similar earthy punch.
• Jalapeno: Green chilies or even a pinch of cayenne can substitute if you prefer milder or hotter heat.
• Flax seed powder: Chia seeds ground to powder make a great alternative for added fiber and binding.

How to Make Moong Dal Chilla Recipe

Step 1: Soak the Moong Dal

First, wash the yellow lentils under running water until clear. Then soak them in lukewarm water overnight or for at least 4 hours. This softening step is the cornerstone of a silky, smooth batter that spreads beautifully.

💡 Pro Tip: Soaking overnight in slightly warm water speeds up the process and activates natural fermentation.

Step 2: Grind Into a Smooth Batter

Drain the lentils and grind them with a little water to achieve a thick pouring consistency, similar to dosa batter. A perfectly smooth batter ensures a delicate yet crispy chilla.

💡 Pro Tip: Add water gradually to avoid making the batter too thin.

Step 3: Mix in the Greens

Transfer the batter to a bowl and stir in freshly chopped spinach and cilantro. These fresh greens contribute a burst of color, flavor, and nutrition that elevates each pancake.

💡 Pro Tip: Finely chop the greens so the chilla batter stays smooth and cooks evenly.

Step 4: Add Flax Seed Powder

Sprinkle in flax seed powder to enrich the batter with omega-3s and fiber. This optional step helps bind the chilla and adds a subtle nutty flavor.

💡 Pro Tip: If flax is unavailable, ground chia seeds also perform well as a binder.

Step 5: Fold in Onions and Jalapeno

Throw in finely chopped onions and jalapeno for crunch and a spicy kick that enlivens the batter. The aroma at this stage is truly mouthwatering!

💡 Pro Tip: Remove seeds from jalapenos if you prefer milder heat.

Step 6: Incorporate Spices and Seeds

Add cumin seeds, ajwain/carom seeds, turmeric powder, salt, and chili powder to the batter. These spices bring vibrant warmth, depth, and traditional Indian flair that make this recipe unforgettable.

💡 Pro Tip: Toast the cumin and ajwain lightly before adding to amplify their fragrance.

Step 7: Adjust Batter Consistency

Mix everything well, adding water as needed to maintain that perfect pouring consistency, allowing the chilla to spread thinly and cook evenly.

💡 Pro Tip: The batter should flow off a ladle slowly but hold shape when spread on your pan.

Step 8: Cook the Chilla

Heat a skillet or crepe pan over medium flame. Pour a ladleful of batter in the center and spread evenly into a circle. You’ll see the edges start to lift and small bubbles form.

💡 Pro Tip: Use a little oil around the edges to promote crisping.

Step 9: Flip and Finish Cooking

Drizzle oil on all sides and let the chilla cook evenly for 2-3 minutes until lovely brown spots appear on the surface. Flip and cook the other side similarly.

💡 Pro Tip: Flip carefully once the edges lift and the bottom shows golden spots to avoid tearing.

Step 10: Serve Hot

Serve your Moong Dal Chilla fresh and hot with ketchup, mayonnaise, or your favorite green chutney to complement the savory flavors and add a little zip.

💡 Pro Tip: Keep cooked chillas wrapped in a clean towel to stay warm and soft.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Skipping Soaking Time: Not soaking the lentils enough leads to a coarse batter that won’t spread smoothly.
• Batter Too Thick or Thin: Too thick, and the chillas become dense; too thin, and they won’t hold shape well on the pan.
• Cooking on High Heat: High flame burns the outside while leaving the inside raw; medium heat is ideal.
• Not Using Enough Oil: Using too little oil prevents crispness and can cause sticking.
• Flipping Too Early: This can break the chilla apart; wait until edges lift and brown spots form.
• Overloading with Onions/Greens: Though delicious, too many veggies can make the batter runny and hard to cook evenly.

Delicious Variations to Try

Once you’ve mastered the classic version, you can explore these exciting twists to keep your breakfasts or light meals fresh and fun:

Paneer Stuffed Moong Dal Chilla

Fill your chilla with a spicy paneer filling for an indulgent, protein-rich treat perfect for special mornings or brunch.

Herb and Garlic Moong Dal Chilla

Add minced garlic and a blend of fresh herbs like mint and coriander to create a savory punch that excites your palate.

Stuffed Vegetable Chilla

Incorporate finely chopped mixed vegetables in the batter or as a stuffing for added texture and flavor complexity.

Cheesy Moong Dal Chilla

Sprinkle grated cheese inside the chilla after pouring the batter on the pan, then fold it over like a savory quesadilla for melty goodness.

Serve alongside Homemade Chai Scones

Pair this recipe with our Homemade Chai Scones with Maple Chai Glaze for a cozy and delicious breakfast variety that’s sure to wow your family and guests.

How to Serve Moong Dal Chilla Recipe

Garnishes

Consider topping your chilla with fresh lemon juice, a sprinkle of chopped cilantro, or a dollop of tangy yogurt to enhance the zesty flavors.

Side Dishes

Serve alongside classic green chutney, sweet tamarind sauce, tomato ketchup, or even a simple mango pickle for an explosion of complementary tastes and textures.

Creative Ways to Present

Stack chillas layered with chutney and herbs on a platter for an inviting and colorful presentation at your next brunch or gathering. Another lovely option is rolling them with a curried potato filling to make hand-held snacks perfect for on-the-go bites.

For a savory contrast, you might also enjoy serving your chilla with our Sausage Breakfast Muffins: Irresistible Crispy, Juicy Bites as part of a hearty spread.

Make Ahead and Storage

Make-Ahead Instructions

You can soak the moong dal overnight and grind the batter a few hours before cooking. Keep it covered in the refrigerator until ready to use for a quick and fresh breakfast.

Storage

Store leftover chillas in an airtight container in the refrigerator for up to 2 days. Place a paper towel between layers to prevent sticking and moisture buildup.

Freezing

Moong Dal Chilla can be frozen individually wrapped in parchment paper and stored in a freezer-safe bag for up to 1 month.

Reheating

Reheat frozen or refrigerated chillas on a hot skillet over medium flame for a few minutes on each side to regain crispness. Avoid microwaving, which can make them soggy.

Expert Tips for Success

• Use fresh, high-quality moong dal for the best texture and flavor.
• Fine chopping of greens and onions ensures even cooking and smooth batter.
• Consistent medium heat helps develop beautiful golden patches without burning.
• Adding a pinch of ajwain aids digestion, making this dish gentle on the stomach.
• Prepare the batter a bit thicker than dosa batter to get fluffy yet crispy chillas.
• To make it vegan, skip the optional flax seed powder or use a flax egg substitute.
• Serve immediately for the best taste and texture.

Frequently Asked Questions

Can I use split green moong dal instead of yellow?

Yes, split green moong dal can be used, but it tends to produce a slightly different flavor and may need a bit more soaking time.

Do I have to soak the lentils overnight?

While overnight soaking is ideal for best results, soaking for at least 4 hours in lukewarm water works well too.

How can I make the chilla less spicy?

Reduce or omit the jalapeno and chilly powder to lower the heat intensity while keeping flavor.

Can I make this recipe gluten-free?

Absolutely! Since it uses only lentils and spices without wheat, it’s naturally gluten-free.

What’s the best chutney to serve with Moong Dal Chilla?

Green coriander-mint chutney or tangy tamarind chutney complements the flavors beautifully.

How to store leftover batter?

Store the batter in an airtight container in the refrigerator and use within 24 hours for best rise and flavor.

Is flax seed powder necessary in the recipe?

No, it’s optional but helps bind the batter and adds a lovely nutty flavor and omega-3s.

Final Thoughts

This Moong Dal Chilla recipe is a heartwarming classic that combines nutritious lentils, fresh greens, and traditional spices into irresistible pancakes you’ll crave again and again. Preparing and sharing this dish invites a comforting connection to Indian heritage and simple, wholesome eating. Whether you’re gathering for breakfast or a light meal, the crispy edges and tender interiors of these golden beauties promise pure joy in every bite. So grab your skillet and savor the warm, savory goodness that only a homemade chilla can deliver.

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