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HomeIndian FoodMoong Dal Chilla (Indian Mung Bean Pancake)

Moong Dal Chilla (Indian Mung Bean Pancake)


Considered one of my most favourite dal or lentils is the moong dal, since you actually can’t doubt on its versatility. Plus, it’s extremely nutritious, filling and is a good selection while you wish to handle your weight effortlessly. In response to Ayurveda, moong dal can be tridoshic, that’s, balances all 3 doshas. Do this Moong Dal Chilla (or Moong Dal Cheela) – an Indian fashion spiced Mung Bean Pancake made with husked and break up mung lentils. These savory tasty pancakes makes for an important breakfast, brunch or perhaps a lunch while you wish to have one thing completely different and wholesome on the similar time.

moong dal chilla folded and garnished with coriander leaves, served on white plate with a small bowl of tomato ketchup kept on the top left side and text layover.

About Chilla

Chilla or Cheela is nothing however an Indian fashion pancake. Historically, these are in style in North India the place each candy and salty variants can be found.

This Mung Bean Pancake is one such savory variation. Others on this class are made with Indian cottage cheese (paneer), semolina (rava) or the basic Besan Chilla made with gram flour. A preferred candy cheela variation is made with an entire whet flour batter and sugar/jaggery.

A cheela will be made both gentle or crisp. If the batter is poured and never unfold a lot, identical to an uttapam, then what you get is a gentle cheela. If the batter is unfold thinly and evenly, then you definitely get a crisp chilla.

Chilla is often known as pudla, puda or poli in varied different areas in India. These variations will be present in Maharashtra and Gujarat. An in depth cousin of the Moong Dal Chilla is the Pesarattu Dosa of Andhra Pradesh in South India. These are extra crepe like however made with moong dal batter.

About Moong Dal Chilla

It’s essential to actually not underestimate the ability of moong dal by way of style as effectively! This Mung Bean Pancake will show that. It’s a kind of wholesome dishes which can be stuffed with flavors and easily scrumptious.

This chilla recipe is among the first recipes that I learnt from my mom. She would make them usually then; she nonetheless makes them usually now.

Moong Dal Chilla will be made with each break up and husked moong or entire moong. On this recipe, I’ve used yellow moong lentils. Some fundamental spices and herbs are additionally added.

moong dal chilla folded into halves and garnished with coriander leaves, served on white plate with a small bowl of tomato ketchup kept on the top left side and text layover.

Some days I put together chilla for breakfast in addition to snacks. The popular ones at dwelling are at all times this Moong Dal Cheela plus others like besan chilla, Oats Chilla and Rava Chilla.

Whereas the chilla with besan is tremendous fast to make, the moong dal ones require soaking of the moong lentils.

So, while you wish to make these mung lentil pancakes for breakfast, soak the moong dal in a single day. And if you’re planning these as a night or after college snack for youths, then soak the moong lentils for simply 3 to 4 hours.

You may make the Moong Dal Chilla extra healthful by including some grated carrot or beetroot, chopped capsicum or shredded cabbage.

Serve these Mung Bean Pancake full of crumbled/grated paneer or as is with tomato ketchup or inexperienced chutney. Have these chillas for breakfast or as a snack.

Step-by-Step Information

How you can make Moong Dal Chilla

Soak and Grind Moong Dal

1. Rinse 1 cup moong dal 3 to 4 occasions in water.

rinsing moong dal.

2. Then, soak moong dal in 2 to three cups water for about 3 to 4 hours.

soaking moong dal in water.

3. The moong dal will swell or double up in dimension. Discard the water.

drained doubled up moong dal after soaking.

4. Add the drained moong dal and ¼ cup of water in a grinder or blender jar. Grind or mix to a nice and clean batter.

Don’t add an excessive amount of water directly, else the moong dal received’t grind very effectively. In case you aren’t capable of grind the lentils, you may add 1 to 2 tablespoons extra water.

moong dal ground to a smooth batter with water.

Spice Up Moong Dal Batter

5. Add ¼ teaspoon turmeric powder, ¼ teaspoon pink chili powder and ½ teaspoon roasted cumin powder or cumin powder.

turmeric powder, red chili powder and roasted cumin powder added the moong dal batter.

6. Add 1 teaspoon salt or add as required.

salt added to the moong dal batter.

7. Stir and blend very effectively. Maintain apart.

mixing the salt and spices in the moong dal batter with a wired whisk.

8. Chop coriander leaves, onion, inexperienced chilies, ginger and maintain them prepared. You will have:

  • ¼ cup chopped coriander leaves
  • ¼ cup finely chopped onions
  • 1 teaspoon grated ginger
  • 1 to 2 finely chopped inexperienced chilies or about ½ to 1 teaspoon finely chopped
ingredients chopped for the moong dal batter.

9. Add the chopped substances to the moong dal batter.

chopped ingredients added to the moong dal batter.

10. Combine very effectively.

chopped ingredients mixed well in the batter.

11. Add 1 pinch asafoetida (hing) and blend once more.

asafoetida added to the moong dal batter.

12. Enable the batter to relaxation for 15 to twenty minutes. The onions will depart moisture and the consistency of the batter will change barely. 

Test the consistency of the batter. If its too thick, then add 1 to 2 tablespoons water. I added 1 tablespoon water to make it to a pouring consistency.

Including an excessive amount of water won’t be good because the batter won’t unfold evenly on the skillet or tawa. The batter needs to be of a medium pouring consistency, neither too thick nor too skinny.

batter to make moong dal chilla recipe

Make Moong Dal Chilla

13. Warmth a effectively seasoned pan. That is necessary because the pan must be scorching earlier than you make the cheela. Add a scoopful of batter on the middle of the pan.

Tip 1: If utilizing a forged iron pan, unfold some ½ teaspoon oil evenly everywhere in the pan or tawa earlier than including the batter.

Tip 2: If utilizing a non-stick pan, there isn’t a must unfold oil on it.

adding moong dal batter in the center of a hot pan.

14. Rotate the batter with the again of spatula giving a spherical and even form.

batter spread into an even round shape with the help of the back of a spatula.

15. Cook dinner chilla on medium warmth.

cooking moong dal chilla.

16. After a minute or so, they’ll look crisp and brown.

At this level drizzle a little bit of oil on the sides and on high of the chilla. Unfold the oil evenly with a spoon on the highest of the cooked chilla.

cooking moong dal chilla.

17. Flip the chilla and cook dinner the opposite aspect for a minute or until golden brown and crisp.

moong dal chilla flipped.

18. As soon as the chilla seems crisp and brown, fold it.

crisp and brown chilla folded.

19. Once more fold them forming a triangular form or you may simply maintain them spherical. Equally make remainder of the chillas. To hurry up the cooking, use two pans and make chilla on them.

You possibly can stuff the chilla with crumbled paneer, after which fold them. If utilizing crumbled paneer, then fold from one aspect.

moong dal chilla folded into a triangular shape.

20. Serve the Moong Dal Chilla scorching or heat with tomato ketchup or chutney. Since these chillas keep gentle, you can too pack them in a tiffin field.

moong dal chilla folded into halves and garnished with coriander leaves, served on white plate with a small bowl of tomato ketchup kept on the top left side and text layovers.

Professional Ideas

  1. Make a gluten-free Moong Dal Cheela with out asafoetida (hing).
  2. For a spicier chilla, add extra pink chili powder or use hotter inexperienced chilies. You possibly can alter these portions to make it much less spicy.
  3. Add the remainder of the spice powders too as per what fits your preferences.
  4. Whereas the batter is saved for resting, the onions in it would depart some moisture and alter the consistency barely. In case of a thick batter, add 1 or 2 tablespoons water to make it of medium pouring consistency. Keep away from including extra water as a result of a skinny batter won’t unfold evenly whereas cooking.
  5. Increase the dietary profile of this Moong Dal Cheela by including some veggies like beetroot, carrot, cabbage and capsicum. It’s also possible to embody some greens like spinach or kale or fenugreek leaves.

Extra Breakfast Recipes To Strive!

Average9 hrs 30 minutes

Masala Dosa

Please make sure to fee this recipe within the recipe card beneath if in case you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.

folded moong dal chilla on a white plate.

Moong Dal Chilla (Indian Mung Bean Pancake)

Moong Dal Chilla are wholesome, nutritious, spiced and attractive Indian fashion pancakes made with moong lentils, herbs and spices. This Moong Dal Cheela makes for an important breakfast, brunch and even lunch while you wish to have one thing completely different and wholesome on the similar time.

Prep Time 4 hrs

Cook dinner Time 30 minutes

Complete Time 4 hrs 30 minutes

Stop your display screen from going darkish whereas making the recipe

Soaking and grinding moong dal

  • Rinse the moong dal 3 to 4 occasions in water.

  • Soak the lentils with 2 to three cups of water for 3 to 4 hours or in a single day when you plan to make the chilla for breakfast.

  • The moong dal will swell or double up in dimension. Discard the water. Rinse the mung lentils once more a number of occasions in water. Drain all of the water.

  • In a grinder, add the soaked moong lentils and ¼ cup of water. Grind to a clean and nice consistency.

  • Do not add an excessive amount of water because the lentils won’t grind evenly. We’d like a clean and lump free batter for moong dal chilla.

Making moong dal chilla batter

  • Take the finely floor batter in a bowl. Add turmeric powder, pink chili powder, cumin powder and salt or as required.

  • Combine very effectively. 

  • Then add add chopped coriander leaves, chopped onions, grated ginger, finely chopped inexperienced chilies and a pinch of asafoetida. 

  • Once more combine very effectively. 

  • Enable the batter to relaxation for 15 to twenty minutes.

  • The onions will depart some moisture. Test the consistency of the batter. If its too thick, then add 1 to 2 tablespoons extra water. However bear in mind to not add an excessive amount of of water because the batter won’t unfold evenly on the skillet or tawa.
  • The consistency of the batter must be of pouring consistency, neither too thick nor too skinny.

Making moong dal chilla

  • Warmth a effectively seasoned pan. That is necessary because the pan must be scorching earlier than you make the cheelas.If utilizing a forged iron pan, unfold ½ teaspoon of oil evenly on the pan.If utilizing a non-stick pan, don’t unfold oil on it.
  • Add a scoopful of batter in the direction of the middle of the pan.

  • The batter will unfold somewhat by itself.

  • Simply rotate the batter with the again of spatula giving a spherical and even form.

  • Cook dinner the chilla on medium warmth. After a minute they’ll look crisp and brown from the underside.

  • At this level drizzle a little bit of oil across the edges and within the middle of the chilla. Unfold the oil drops with a spoon everywhere in the cooked chilla.

  • Flip the chilla and cook dinner the opposite aspect for a minute.

  • As soon as the moong dal chilla seem crisp and golden, take away and place apart. 

  • Equally make all different chilla. You possibly can decide to stuff the chilla with some grated paneer if you need. 

  • Serve moong dal chilla with tomato ketchup or inexperienced chutney.

  • Add the bottom spice powders much less or extra relying in your preferences. 
  • You possibly can skip or scale back inexperienced chilies, if you need.
  • For a spicy chilla, you may enhance pink chili powder or use scorching inexperienced chilies.
  • Some grated veggies like carrots, beetroot, cabbage and capsicum will be added to provide a dietary increase within the chillas. 
  • For a gluten free moong dal chilla, skip including asafoetida (hing). 

Vitamin Info

Moong Dal Chilla (Indian Mung Bean Pancake)

Quantity Per Serving

Energy 84 Energy from Fats 27

% Day by day Worth*

Fats 3g5%

Saturated Fats 0.2g1%

Polyunsaturated Fats 0.1g

Monounsaturated Fats 2g

Sodium 215mg9%

Potassium 11mg0%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

Vitamin A 70IU1%

Vitamin B1 (Thiamine) 0.003mg0%

Vitamin B2 (Riboflavin) 0.002mg0%

Vitamin B3 (Niacin) 0.02mg0%

Vitamin B6 0.01mg1%

Vitamin C 1mg1%

Vitamin E 1mg7%

Vitamin Ok 1µg1%

Calcium 11mg1%

Vitamin B9 (Folate) 1µg0%

Iron 1mg6%

Magnesium 2mg1%

Phosphorus 2mg0%

Zinc 0.02mg0%

* % Day by day Values are primarily based on a 2000 calorie weight loss program.

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This Moong Dal Chilla recipe publish from the archives first revealed in July 2016 has been republished and up to date on 6 July 2022.


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