Description
Moong Dal Chilla is a savory Indian pancake made from ground yellow moong dal (split yellow lentils) blended with fresh vegetables and aromatic spices. This gluten-free and protein-rich breakfast or snack is quick to prepare after soaking the lentils, and it’s lightly pan-fried to golden perfection, making for a nutritious and flavorful meal served with chutney or ketchup.
Ingredients
Main Ingredients
- 2 cups split yellow lentils (moong dal)
- 1 onion, finely chopped
- 1/4 cup chopped cilantro
- 1 jalapeno, finely chopped
- 1 cup chopped spinach
- 2 tsp cumin seeds
- 2 tsp ajwain (carom seeds)
- 1 tsp chilly powder
- 1 tsp turmeric powder
- Salt, to taste
- 2 cups water (approximate, for grinding and adjusting batter consistency)
Optional Ingredients
- 2 tbsp flax seed powder (optional)
- Oil, for cooking the chillas
Instructions
- Soak the Moong Dal: Rinse the moong dal thoroughly under running water. Soak the lentils in lukewarm water for at least 4 hours or overnight to soften them, which helps in grinding a smooth batter.
- Grind the Batter: Drain the soaked lentils and transfer them to a blender or food processor. Add little water gradually and grind to a smooth, thick pouring consistency similar to dosa batter.
- Mix Vegetables and Spices: Pour the batter into a mixing bowl. Add chopped spinach, cilantro, flax seed powder (if using), chopped onions, and jalapeno. Then add cumin seeds, ajwain, turmeric powder, chili powder, and salt. Mix well, adding water as necessary to maintain a smooth, pourable batter.
- Prepare the Pan: Heat a non-stick skillet or crepe pan over medium flame. Ensure the pan is hot before pouring the batter to ensure even cooking and browning.
- Cook the Chilla: Pour a ladleful of batter onto the center of the skillet, spreading it gently into an even, round pancake shape. Drizzle a small amount of oil around the edges and on top. Cook for 2-3 minutes on medium flame until brown spots appear underneath.
- Flip and Cook: Carefully flip the chilla and cook the other side for another 2-3 minutes or until golden brown and cooked through.
- Serve: Remove from the pan and serve hot with ketchup, mayonnaise, or green chutney as a delicious breakfast or snack.
Notes
- Soaking the moong dal well is essential for a smooth batter and light chillas.
- Adjust water quantity to achieve a pouring batter consistency, not too thick or runny.
- You can substitute jalapeno with green chili or skip it for less heat.
- Flaxseed powder is optional but adds extra fiber and nutrition.
- Cook on medium flame to ensure even cooking without burning.
- Serve fresh for the best taste and texture.
