Moong Dal Chilla Recipe – Green Pea & Cheese Indian Pancakes

Last Updated on 2 months by Neha Deshmukh

Moong Dal Chilla Recipe – Green Pea & Cheese Indian Pancakes

Hey everyone! If you’re looking for a delicious, healthy, and surprisingly easy Indian breakfast or snack, you have to try these Moong Dal Chillas. I first made these when I was craving something savory and quick, and honestly, they’ve become a regular in my kitchen. They’re packed with protein, super flavorful, and a fun twist on the traditional chilla. Plus, who doesn’t love a little cheese?!

Why You’ll Love This Recipe

These aren’t your average pancakes! Moong Dal Chillas are a fantastic way to sneak in some extra protein and veggies. They’re naturally gluten-free, and incredibly versatile – you can customize them with your favorite toppings and spices. They’re also a great way to use up leftover cooked moong dal, making them a budget-friendly option too.

Ingredients

Here’s what you’ll need to whip up these delightful chillas:

• 1 cup Moong Dal (soaked)
• ½ cup Green Peas
• 2-3 tablespoons Water
• 2 tsp oil
• 2-3 tablespoons onion, chopped
• 1 teaspoon ginger, grated
• 1 teaspoon coriander leaves, chopped
• 1 teaspoon Green Chili, chopped
• 1 teaspoon Baking Soda
• 5 cheese slices
• 1 tbsp butter
• 40g Mozzarella cheese

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Moong Dal: Type and Soaking Tips

I prefer using split moong dal (yellow moong dal) for this recipe, as it blends smoother. Soaking is key! Aim for at least 4-6 hours, or even overnight. This softens the dal and makes for a lighter, fluffier chilla. Don’t forget to drain and rinse the soaked dal well before blending.

Green Peas: Fresh vs. Frozen

You can absolutely use fresh or frozen green peas. If using frozen, there’s no need to thaw them – just add them directly to the blender. I often use frozen for convenience, and it works perfectly!

Unique Spice Blend: Balancing Flavors

The green chili adds a lovely kick, but feel free to adjust the amount to your spice preference. The ginger and coriander bring a fresh, aromatic element that really elevates the flavor. Don’t skimp on these!

Step-By-Step Instructions

Alright, let’s get cooking!

First, blend the soaked moong dal and green peas with 2-3 tablespoons of water to create a nice, thick batter. It shouldn’t be too runny – think slightly thicker than pancake batter.

Next, in a bowl, mix the chopped onions, grated ginger, chopped coriander, green chili, baking soda, and a pinch of salt into the batter. Give it a good stir to combine everything.

Now, for the salsa! Combine chopped onions, tomatoes, cilantro, a finely chopped jalapeno (seeds removed for less heat), a pinch of salt, and a squeeze of lime juice. Set this aside – it’s going to be the star of the show!

Heat a lightly oiled griddle or non-stick pan over medium heat. Pour a ladleful of batter onto the hot pan and spread it into a thin circle, like you’re making a pancake.

Cook for about 2-3 minutes per side, or until golden brown and crispy.

Once the chilla is cooked, layer a generous spoonful of the fresh salsa and a couple of cheese slices onto one half. Fold the chilla over to create a semi-circle.

Cook for another minute or two, until the cheese is melted and gooey. Repeat with the remaining batter.

Finally, top with a sprinkle of mozzarella cheese and a pat of butter. Serve hot with your favorite chutney!

Expert Tips

Here are a few things I’ve learned over the years to make these chillas perfect:

Achieving the Perfect Chilla Texture

The batter consistency is crucial. If it’s too thick, the chillas will be dense. If it’s too thin, they’ll be flimsy. Add a little water, one tablespoon at a time, until you reach the right consistency.

Tips for Even Cooking

Make sure your pan is evenly heated before you start cooking. This will ensure that the chillas cook evenly and don’t burn.

Making the Salsa Ahead of Time

The salsa actually tastes even better if you let it sit for about 30 minutes, allowing the flavors to meld. So, feel free to make it ahead of time!

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal Chilla

Simply omit the cheese slices and use a vegan butter substitute. You can also add some chopped vegetables like spinach or carrots to the batter for extra nutrients. My friend, Priya, swears by adding a tablespoon of nutritional yeast for a cheesy flavor!

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check that your baking soda is certified gluten-free if you have a severe allergy.

Spice Level Adjustments

If you’re not a fan of spice, reduce the amount of green chili or omit it altogether. You can also add a pinch of turmeric for a subtle warmth.

Festival Adaptations (e.g., Holi snack)

These chillas are a fantastic snack for festivals like Holi! You can add a sprinkle of colorful edible flowers or a dollop of sweet yogurt for a festive touch.

Serving Suggestions

These chillas are delicious on their own, but they’re even better with a side of:

• Mint-coriander chutney
• Tamarind chutney
• Yogurt dip
• A simple salad

Storage Instructions

Leftover chillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. They’re best enjoyed fresh, though!

FAQs

What is the best way to soak Moong Dal for chillas?

Soak the moong dal in plenty of water for at least 4-6 hours, or overnight. This ensures it’s soft enough to blend into a smooth batter.

Can I make the chilla batter ahead of time?

Yes, you can! The batter can be made a day in advance and stored in the refrigerator. You might need to add a little water to thin it out before cooking.

What chutney pairs best with Moong Dal Chilla?

Mint-coriander chutney is a classic pairing, but tamarind chutney also works beautifully.

How can I prevent the chillas from sticking to the pan?

Make sure your pan is well-greased and heated properly before you start cooking. A non-stick pan is also a great investment!

Can I add other vegetables to the chilla batter?

Absolutely! Feel free to add grated carrots, spinach, or finely chopped onions to the batter for extra flavor and nutrients.