Moong Dal Chilla Recipe (Savory Moong Pancakes) 🫓

Short Description:
Moong Dal Chilla is a high-protein, gluten-free Indian savory pancake made from ground yellow split moong dal (lentils). It’s crispy outside, soft inside, and perfect for breakfast, snacks, or a healthy light meal. Loved by fitness lovers, vegetarians, and kids alike!

📊 Recipe Details

• ⭐ Rating: 9.4/10

• 🧠 Difficulty Level: Easy

• 💰 Budget: $2 – $3 USD

• ⏱️ Cooking Time: 30 minutes (includes soaking)

• 🍽️ Category: Vegetarian

• 🔥 Meal Type: Breakfast / Snack / Light Lunch / Post-workout

• 👥 Serving Size: 3–4 persons

🧪 Nutrition Facts (Per Chilla)

• 🍛 Calories: ~130 kcal

• 💪 Protein: ~6g

• 🥓 Fats: ~3g

• 🍞 Carbohydrates: ~18g

🛒 Ingredients

• 1 cup split yellow moong dal (soaked 2–3 hours)

• 1 green chili (chopped)

• ½ inch ginger

• ¼ tsp turmeric

• Salt to taste

• ½ tsp cumin seeds (optional)

• 2 tbsp chopped onion

• 2 tbsp chopped tomatoes

• 2 tbsp chopped coriander

• Oil for cooking

👨‍🍳 Step-by-Step Instructions

🧽 Step 1: Soak the Dal

1. Rinse and soak moong dal in water for 2–3 hours.

2. Drain and blend to a smooth batter with green chili and ginger.

3. Add water as needed to get pouring consistency.

🥣 Step 2: Prepare Batter

1. Transfer batter to a bowl.

2. Add turmeric, salt, and cumin seeds.

3. Mix in onions, tomatoes, and coriander.

🔥 Step 3: Cook Chillas

1. Heat a non-stick pan or tawa.

2. Pour a ladle of batter, spread like a pancake.

3. Drizzle a little oil and cook on medium flame.

4. Flip when edges brown and cook other side.

5. Cook until both sides are golden and crisp.

🧺 Step 4: Serve

1. Serve hot with mint chutney, curd, or tomato ketchup.

2. Great with pickle or even rolled up like a wrap.

🍽️ Serving

• Serves: 3–4 people (~6 chillas)

• Best Served: Fresh and hot

• Storage: Batter can be stored for 24 hours

• Perfect For: Healthy breakfasts, kids’ tiffin, or post-gym meals

💡 Tips

• Add grated carrots or spinach for extra nutrition.

• Use non-stick pan for best texture and minimal oil.

• For extra crispness, keep the batter slightly thick.

• Add asafoetida (hing) for digestion if desired.

🧾 About the Dish

🌍 Origin & History

Moong Dal Chilla comes from North India, traditionally made in vegetarian households as a quick, nutritious meal. Over time, it’s evolved into a favorite among the health-conscious and fitness-focused due to its high-protein, low-fat profile.

🥄 Taste Profile

• Texture: Crispy at edges, soft and hearty inside

• Flavor: Earthy, mildly spicy, and naturally nutty from moong dal

• Aroma: Inviting, warm, with hints of ginger and spice

📍 Where Can You Use This Recipe?

• Protein-rich meal plans

• Diabetic-friendly recipes

• Kids’ healthy lunchboxes

• Indian food demos or workshops

• Quick vegan meal options

👤 Who Should Eat It?

• Vegans and vegetarians

• People with gluten intolerance

• Fitness enthusiasts looking for plant-based protein

• Kids, elders, adults — great for all age groups

🙅‍♂️ Who Should Avoid It?

• People with legume sensitivity

• If loaded with oil — not for low-fat diets

• Not suitable for strict raw food diets

➕ Bonus Variations

• Paneer Stuffed Moong Chilla – add spiced cottage cheese filling

• Sprouted Moong Chilla – use sprouted lentils for more nutrition

• Oats Moong Chilla – mix oats flour for a fiber boost

• Sweet Moong Chilla – add jaggery and coconut for a dessert twist