Vegetable Moong Dal Chilla
Vegetable Moong Dal Chilla
Vegetable Moong Dal Chilla Recipe is a nutritious and flavourful Indian savoury pancake made with soaked moong dal, fresh vegetables and aromatic spices. Crispy on the outside, soft on the inside and packed with wholesome ingredients, this healthy breakfast recipe is perfect for busy mornings, light lunches or evening snacks.
Chilla, also known as cheela, is a popular Indian pancake prepared using a variety of lentils, flours and vegetables. Different regions of India have their own versions, each bringing unique flavours and ingredients to the dish. Moreover, chilla is loved for its simplicity, versatility and nutritional value.
I often prepare Besan Chilla and traditional Moong Dal Chilla at home because they are both delicious and filling. However, this Vegetable Moong Dal Chilla Recipe takes things a step further by incorporating a generous amount of vegetables into the batter. As a result, the chillas become lighter, more colourful and even more nutritious.
The vegetables not only add flavour and texture but also contribute a natural sweetness that complements the earthy taste of moong dal beautifully. Furthermore, they help create a wonderfully crisp exterior while keeping the chillas soft and tender inside.
One of the best things about this Vegetable Moong Dal Chilla Recipe is its flexibility. You can easily customise it using whatever vegetables are available in your kitchen. Whether you choose carrots, capsicum, spinach, cabbage or onions, the recipe adapts beautifully. Consequently, it is a great way to use seasonal produce while creating a healthy and satisfying meal.
Although the batter comes together quickly, soaking the moong dal in advance is essential. Once that step is complete, the rest of the recipe requires minimal effort, making it ideal for everyday cooking.
What is Vegetable Moong Dal Chilla?
Vegetable Moong Dal Chilla is a healthy Indian savoury pancake prepared with soaked moong dal, vegetables and spices. The ingredients are blended into a batter and cooked on a hot griddle until golden and crisp.
Unlike traditional pancakes, this protein-rich version uses lentils as the base. As a result, it offers a nutritious and satisfying meal while delivering plenty of flavour and texture.
Why You’ll Love This Vegetable Moong Dal Chilla Recipe
High-protein and nutritious
Crispy and flavourful
Packed with vegetables
Naturally gluten-free
Perfect for breakfast or light meals
Easy to customise
Quick and simple to prepare
Moreover, the recipe uses wholesome ingredients that are commonly available at home. In addition, it is an excellent way to include extra vegetables in your diet. Finally, it keeps you feeling full and satisfied for longer.
Ingredients You’ll Need
Moong Dal
Moong dal forms the base of the recipe. Most importantly, it provides protein, texture and a mild earthy flavour.
Mixed Vegetables
Vegetables add colour, nutrients and flavour. Furthermore, they create a lighter and more interesting texture.
Green Chillies
Green chillies add gentle heat and enhance the overall flavour.
Ginger
Ginger contributes warmth and freshness while complementing the dal beautifully.
Fresh Coriander
Fresh coriander adds brightness and aroma to the batter.
Spices
A blend of simple spices enhances the flavour and brings all the ingredients together.
Serving Suggestions
Serve Vegetable Moong Dal Chilla with:
Mint Chutney
Green Chutney
Tomato Chutney
Coconut Chutney
Yoghurt
Pickle
Alternatively, serve it as a wholesome breakfast or light lunch. Likewise, it makes an excellent evening snack when paired with a hot cup of tea.
What Makes This Recipe Special?
This Vegetable Moong Dal Chilla Recipe stands out because it combines the goodness of protein-rich moong dal with a variety of fresh vegetables. Unlike many breakfast options that rely heavily on refined ingredients, this recipe remains naturally wholesome and nourishing.
Moreover, the vegetables enhance the texture and flavour while adding valuable nutrients. As a result, every chilla feels both satisfying and delicious.
Storage
The batter can be prepared in advance and stored in the refrigerator for up to 24 hours.
Once cooked, the chillas are best enjoyed fresh. However, leftovers can be refrigerated and reheated on a hot tawa before serving.
Vegetable Moong Dal Chilla Recipe FAQs
Can I prepare the batter in advance?
Yes. In fact, the batter can be made a day ahead and stored in the refrigerator until needed.
Which vegetables work best in this recipe?
Carrots, capsicum, spinach, cabbage, onions and grated courgettes all work beautifully.
Is Vegetable Moong Dal Chilla healthy?
Yes. Moong dal provides protein and fibre, while the vegetables contribute vitamins and minerals. As a result, it makes a nutritious meal option.
Can I make this recipe vegan?
Yes. The recipe is naturally vegan when prepared without dairy-based accompaniments.
What should I serve with Vegetable Moong Dal Chilla?
Mint chutney, coconut chutney and yoghurt all pair wonderfully with these chillas.
Other recipes you might like to try are Sandwich Dhokla, Sprouted Moong Bean Dhokla, Khaman Dhokla, Gujarati Dal Vada, Gujarati Dudhi Muthiya and Sweetcorn Dhokla/Makai Dhokla.
Ingredients
1 cup split and husked yellow lentils (yellow moong dal)
2 tablespoons rice flour
2 tablespoons gram flour
1 teaspoon carom seeds
Salt to taste
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 teaspoon red chilli powder
¼ teaspoon asafoetida
1 teaspoon finely chopped green chillies
1 teaspoon finely chopped ginger
¼ cup finely chopped onions
2 tablespoons finely chopped carrots
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped coriander leaves
½ cup grated/crumbled paneer
2 tablespoons oil
Directions
Wash the yellow moong dal 3-4 times under running water until the water runs clear. Soak it in 3 cups water for 4-5 hours or overnight.
After 4-5 hours, drain the water from the soaked dal. Grind the dal to coarse paste. You can add 2-3 tablespoons of water while grinding. (I prefer to grind it coarse as it gives a delicious texture to the chilla, if you wish you can grind it to a smooth fine paste)
Transfer the moong dal paste to a bowl and add the plain flour, gram flour, carom seeds, salt, cumin seeds, turmeric powder, red chilli powder and asafoetida and mix.
Next add green chillies, ginger, onions, carrots, green pepper, coriander leaves and paneer. Mix it to form a smooth consistency batter.
Adjust the consistency of the batter by adding more water (if needed). We want the batter to be like pancake mix, or double cream or dosa batter.
To make the pancake, heat a griddle or pan. Once the pan is hot, lower the heat. Grease the pan with some oil. Pour 1-2 ladles of batter (depending on the size of your pan and ladle) in the center of the pan. Spread the batter using the back of the ladle to make a round shape approximately 3-4 inches in diameter.
Increase the heat to medium and pour ¼ teaspoon oil on the sides. Cook the pancake on medium heat for 1-2 minutes or until golden and then flip. Pour ¼ teaspoon oil and cook this side for 1-2 minutes or until golden.
Serve hot with coriander chutney.
