Description
Moong Dal Chilla are savory, protein-packed Indian pancakes made from soaked and blended yellow lentils, mixed with aromatic spices and greens. These easy-to-make chillas are perfect for a healthy breakfast or light meal, served hot with chutneys or yogurt. They are nutritious, gluten-free, and versatile, allowing optional ingredients like onion, jalapeno, and cheese to suit your taste and dietary needs.
Ingredients
Scale
Chilla Batter
- 1 cup Split Yellow Lentils (Moong Dal) (Soaked for at least 4 hours)
- 1 cup Water (Adjust for batter consistency)
- 1 medium Onion (Optional, finely chopped)
- 1/4 cup Chopped Cilantro
- 1 small Jalapeno (Optional, finely chopped)
- 1 cup Chopped Spinach (Can substitute with other greens)
- 1 teaspoon Cumin Seeds (Can use ground cumin)
- 1/2 teaspoon Ajwain (Carom Seeds) (Can substitute with thyme)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Chilly Powder (Adjust to taste)
- 1 teaspoon Salt
- 1 tablespoon Flax Seed Powder (Optional)
Toppings and Condiments
- 1/2 cup Cheese (Melt on top for kids)
- Condiments (Ketchup, green chutney, or yogurt) to taste
Instructions
- Preparation: Soak the split yellow lentils (moong dal) in lukewarm water for at least 4 hours or preferably overnight to soften them for blending.
- Blend the Batter: Drain the soaked lentils and blend them with water until smooth to create a thick, pourable batter.
- Mix Ingredients: In a bowl, combine the lentil batter with chopped spinach, cilantro, onion, jalapeno, cumin seeds, ajwain, turmeric powder, chilly powder, salt, and flax seed powder (if using). Adjust the consistency by adding water so the batter is easy to pour but not too runny.
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat to prepare for cooking the chillas.
- Cook the Chillas: Pour a ladleful of batter onto the skillet and spread slightly into a pancake shape. Cook for 2-3 minutes or until the edges start lifting and the bottom turns golden brown.
- Flip and Cook Other Side: Carefully flip the chilla and cook the other side for an additional 2 minutes until golden and cooked through.
- Add Cheese (Optional): For kids or added flavor, place some cheese on top of the chilla while cooking and allow it to melt.
- Serve Hot: Serve the moong dal chillas immediately with preferred condiments such as ketchup, green chutney, or yogurt for dipping.
Notes
- Soaking the moong dal overnight makes the batter smoother and easier to digest.
- Adjust the spicy ingredients like jalapeno and chilly powder based on your heat preference.
- For a gluten-free meal, ensure the spices and condiments are gluten-free.
- You can substitute spinach with other greens like fenugreek leaves or kale.
- Adding flax seed powder boosts the nutritional value with omega-3 fatty acids.
- Use a non-stick pan to avoid using excessive oil, keeping the recipe low fat.
- Chillas are best served immediately as they lose crispness when cooled.
