Moong Dal Chilla
Moong Dal Chilla
Moong Dal Chilla is a crispy and protein-rich Indian savoury pancake made with yellow moong dal, herbs and spices. Popular across North India, this healthy recipe is quick to prepare, naturally gluten-free and perfect for breakfast, brunch or an evening snack.
The word chilla means pancake in Hindi and is also known as puda, pudla or poli in different parts of India. While pancakes are often associated with sweet toppings and syrups, Indian cuisine offers a wide variety of savoury pancakes enjoyed with chutneys, yoghurt and pickles.
This Moong Dal Chilla recipe uses split and husked yellow moong dal, resulting in a delicious balance of flavour and texture. The chillas can be made soft or crispy depending on how thickly the batter is spread on the pan.
Moong Dal Chilla is one of my favourite weekend brunch recipes when I want something quick, wholesome and satisfying. I often serve it with a paneer and green pea stuffing, although it tastes equally delicious on its own with coriander chutney.
Rich in protein and fibre, with a low glycaemic index, Moong Dal Chilla is a nutritious recipe that is both healthy and filling. Once you try it, it is sure to become a regular part of your breakfast menu.
Ingredients
1 cup split and husked yellow lentils (yellow moong dal)
½ inch ginger
1-2 green chillies
Salt to taste
1 teaspoon finely chopped coriander
2-3 tablespoons oil for frying
For The Filling
1 teaspoon oil
½ teaspoon cumin seeds
¼ teaspoon crushed coriander seeds
1 cup grated/crumbled paneer
½ cup peas
1 finely chopped green chillies (optional)
Salt to taste
¼ teaspoon chilli powder
¼ teaspoon garam masala
¼ teaspoon kasuri methi
1 teaspoon finely chopped coriander leaves
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.
Drain the water from the soaked dal. Grind the dal to a coarse paste along with ginger and green chillies. 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 for thinner chilla).
Transfer the moong dal paste to a bowl and add the salt and coriander and mix. 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.
For the filling heat oil in a pan and add the cumin seeds and crushed coriander seeds. Once the cumin seeds begin to splutter add the paneer, green chillies, peas, salt, chilli powder, garam masala, kasuri methi and chopped coriander leaves and mix. Cook the filling on medium heat for 4-5 minutes. Keep aside.
To make the chilla, heat a griddle or pan. Once the pan is hot, lower the heat. Pour 1-2 ladle of batter (depending on the size of your pan and ladle) in the centre of the pan. Spread the batter using the back of the ladle to make a round. Increase the heat to medium and pour ½ teaspoon oil on the sides. Cook the pancake on medium heat for 1-2 minutes or until golden and then flip. Pour ½ teaspoon oil and cook this side for 1-2 minutes or until golden. Flip once again and add 1-2 teaspoons of the prepared paneer filling on one side of the chilla and fold it.
Serve hot with coriander chutney and/or Khajur Chutney.
