Moong Dal Chilla Recipe – Authentic Indian Savory Pancake

Last Updated on 3 months by Neha Deshmukh

Moong Dal Chilla Recipe – Authentic Indian Savory Pancake

Introduction

Oh, chillas! These savory pancakes are a staple in my house, especially for a quick, healthy breakfast or a light dinner. I remember the first time I made these – I was a little intimidated by the batter consistency, but honestly, it’s so forgiving! This Moong Dal Chilla recipe is a family favorite, and I’m so excited to share it with you. It’s packed with protein, super flavorful, and comes together in under 30 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal Chilla isn’t just delicious; it’s incredibly versatile. It’s naturally gluten-free, easily made vegan, and a fantastic way to sneak in some extra protein. Plus, it’s a brilliant way to use up leftover cooked moong dal if you have any! It’s a comforting, wholesome dish that’s perfect for any time of day.

Ingredients

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

• 1 cup moong dal (approximately 200g)
• 1 green chilli, finely chopped (adjust to your spice preference)
• 1 inch ginger, grated
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 2 tbsp chopped coriander leaves
• A pinch of asafoetida (hing)
• ½ – ¾ tsp salt (to taste)
• 3 tbsp water (or more, as needed)
• Oil, for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Moong Dal: The Heart of the Chilla – I prefer using yellow moong dal (split and skinned) for this recipe. It cooks quickly and gives a lovely, soft texture.
• Green Chilli & Ginger: Adjusting the Spice – Feel free to adjust the amount of green chilli based on how spicy you like things. I usually use one medium-sized chilli, but you can add more or remove the seeds for less heat.
• Asafoetida (Hing): A Traditional Flavor Boost – Don’t skip the asafoetida! It adds a unique, savory depth to the chilla. A little goes a long way, so just a pinch is perfect. If you’re not familiar with it, you can find it in most Indian grocery stores.
• Regional Variations in Spices – Some families add a pinch of red chilli powder for extra colour and heat. Others like to include a sprinkle of garam masala for a warmer flavour. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s make some chillas!

1. First, soak 1 cup of moong dal in plenty of water for at least 3 hours. I usually soak it overnight for the best results. Once soaked, drain the water completely.
2. Now, pop the drained moong dal into a blender or grinder along with the green chilli, ginger, and cumin seeds. Blend everything together, adding a little water at a time, until you get a smooth batter.
3. Transfer the batter to a bowl and mix in the turmeric powder, chopped coriander leaves, asafoetida, and salt. Add 3 tablespoons of water to start, and then add more, a tablespoon at a time, until you reach a thick, pouring consistency. It should be thicker than pancake batter.
4. Heat a tawa (flat griddle) or non-stick pan over medium heat. Once hot, lightly grease it with oil.
5. Pour a ladleful of batter onto the hot tawa and gently spread it into a circular shape. Don’t worry if it’s not perfect!
6. Drizzle a little oil around the edges of the chilla. Cover the pan and cook for about 1 minute, or until the bottom is golden brown.
7. Flip the chilla carefully and cook the other side for another minute, or until golden spots appear.
8. Serve hot with your favourite chutney or side dish!

Expert Tips

A few little secrets to chilla success:

• Achieving the Perfect Batter Consistency – The batter should be thick enough to hold its shape but pourable. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of besan (gram flour).
• Tips for a Non-Stick Tawa – Make sure your tawa is well-seasoned or use a good quality non-stick pan. A light coating of oil between each chilla will also help prevent sticking.
• Ensuring Even Cooking – Cooking on medium heat is key. If the heat is too high, the chilla will burn before it cooks through.

Variations

Let’s get creative!

• Vegan Moong Dal Chilla – This recipe is already naturally vegan! Just ensure the oil you use for cooking is plant-based.
• Gluten-Free Moong Dal Chilla – Naturally gluten-free, this is a great option for those avoiding gluten.
• Spice Level Adjustments (Mild to Spicy) – Control the heat by adjusting the amount of green chilli. You can also add a pinch of red chilli powder for extra spice.
• Festival Adaptations (Navratri & Fasting-Friendly) – During Navratri, you can skip the asafoetida (hing) as it’s sometimes avoided during fasting.

Serving Suggestions

These chillas are delicious on their own, but even better with:

• Green chutney (my personal favourite!)
• Mint-coriander chutney
• Yogurt
• A side of pickled vegetables

Storage Instructions

Leftover chillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. You can also store the batter in the fridge for a day, but it might thicken, so add a little water before cooking.

FAQs

Let’s answer some common questions:

• What is Moong Dal Chilla? – It’s a savory pancake made from ground moong dal (split yellow lentils), spices, and herbs. It’s a popular Indian breakfast or snack.
• Can I use a blender instead of a grinder? – Yes, absolutely! A blender will work, but you might need to scrape down the sides a few times to ensure everything is blended smoothly.
• How do I prevent the chilla from sticking to the tawa? – Use a well-seasoned tawa or a good non-stick pan, and always grease it lightly with oil before pouring the batter.
• Can I add vegetables to the chilla batter? – Definitely! Grated carrots, onions, spinach, or chopped tomatoes are all great additions.
• What is the best chutney to serve with Moong Dal Chilla? – Green chutney is a classic pairing, but mint-coriander chutney or even yogurt work beautifully.
• How long can I soak the moong dal for? – At least 3 hours, but overnight soaking is ideal for a smoother batter.