Moong Dal Chilla Recipe (Savoury Lentil Pancakes)

Moong dal chilla is a savoury Indian pancake made from ground split moong dal (yellow lentils), spices, and fresh herbs. These protein-rich pancakes are crispy on the outside, soft inside, and make a healthy breakfast or snack. They're popular across North India and are naturally gluten-free and vegetarian.

Ingredients

For the batter:

• 1 cup split moong dal (yellow lentils), soaked for 4-6 hours
• 1/4 to 1/2 cup water (add gradually for smooth, pourable batter)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (adjust to taste)
• 1/2 teaspoon salt (or to taste)
• 1 green chilli, finely chopped (optional)
• 1/2 inch ginger, grated
• 2 tablespoons fresh coriander leaves, chopped

For cooking:

• Oil or ghee for cooking

How to make moong dal chilla

Step 1: Soak the moong dal

Rinse 1 cup of split moong dal thoroughly under running water. Soak in enough water for 4-6 hours or overnight. This softens the lentils and makes them easier to grind. Drain the water completely before grinding.

Step 2: Make the batter

Add the soaked and drained moong dal to a blender or food processor. Add cumin seeds, turmeric powder, red chilli powder, salt, green chilli, and grated ginger. Add 1/4 cup water initially and blend to a smooth paste. Add more water 1-2 tablespoons at a time if needed. The consistency should be like pancake batter - pourable but not too thin.

Add more water gradually if the batter is too thick. Transfer to a bowl and stir in chopped coriander leaves. Let the batter rest for 10 minutes.

Step 3: Cook the chilla

Heat a non-stick pan or tawa over medium heat. Lightly grease with oil or ghee. Pour a ladleful of batter into the center of the pan. Using the back of the ladle, spread the batter in a circular motion to make a thin pancake (about 6-7 inches diameter).

Drizzle 1/2 teaspoon oil around the edges. Cook for 2-3 minutes until the bottom turns golden brown and crispy. Flip and cook the other side for another 2 minutes until golden spots appear.

Step 4: Serve

Remove from the pan and serve hot. Repeat with the remaining batter, greasing the pan lightly before each chilla.

What to serve with moong dal chilla

Moong dal chilla tastes best when served hot with:

• Green chutney (mint-coriander chutney)
• Tomato ketchup
• Plain yogurt
• Pickle
• A cup of masala chai

You can also fill the chilla with potato curry, paneer, or vegetables to make it more filling.