Green moong dal is soaked and pounded to prepare Green Moong Dal Chilla, a healthy, high-protein Indian pancake. It is vegan-friendly, gluten-free, and nutrient-dense, making it a fantastic breakfast or snack option. The inside of these savory pancakes is soft, while the outside is crunchy.
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Your new favorite recipe for a quick, nutritious, and stimulating Indian breakfast is this Green Moong Dal Chilla. Packed with fiber and plant-based protein, it’s made from soaked whole green moong dal and a mix of fresh vegetables. This savory pancake is not just tasty, it’s also super nutritious, naturally gluten-free, and made without refined flour—perfect for weight watchers, kids, and busy mornings.
It takes less than 10 minutes to make and will keep you full and focused for hours!
7-Minute Power Breakfast Green Moong Dal Chilla
Equipment
- 1 Non-stick or cast iron tawa
- Mixer grinder
- Spatula
- Ladle
- Mixing bowl
Ingredients
- 1 cup Entire Green Moong One cup of Dal, steeped for six hours or overnight
- 1 Green Chili (to taste)
- 1 inch piece ginger
- ½ tsp Cumin Seeds
- Salt (As per test)
- 1/4 tsp Powdered turmeric
- 1/4 cup chopped onions
- 1/4 cup chopped tomatoes
- 2 tbsp grated carrot (optional)
- 2 tbsp coriander leaves
- water as needed to grind
- ghee or oil For lubricating forpan
Instructions
- Moong Dal Soaking
- Turning into batter
- Adding vegetables to the batter.
- Chilli spreading on a pan
- Cooking and turning over
- Served with chutney.
- Soak the Moong Dal-After rinsing, soak 1 cup of green moong dal in adequate water for 6 hours or overnight. Prior to grinding, drain.
- Make the Batter-soaked moong dal to a grinder with green chili, ginger, and cumin seeds. Grind into a smooth batter using little water. The consistency should be similar to pancake or dosa batter
- Add Spices & Veggies-Pour the mixture into a bowl. Add chopped onions, tomatoes, turmeric powder, salt, coriander, and carrots (if using). Stir thoroughly.
- Heat the Tawa-Set a cast iron or nonstick tawa over medium heat. Apply a thin layer of oil or ghee to it.
- Spread the Batter-Using a ladleful, carefully spread the batter in a circular manner on the pan. Don't make it too thick.
- Cook till crisp, then brush the edges with a few droplets of oil. A golden brown bottom is achieved via cooking. Cook until crispy on the other side.
- Serve right away: Top with curd, tomato ketchup, or green chutney and serve hot.
Notes
This 7-Minute Green Moong Dal Chilla is a powerful way to start the day and isn’t only for breakfast. It is high in plant protein, gut-friendly fiber, and essential minerals. It gives you energy without making you feel heavy like you would from a traditional fried breakfast. Because it employs simple ingredients and a simple recipe, this chilla dish is perfect for anyone who wants to eat healthily and stay in shape without spending a lot of time in the kitchen.
You’ll be glad you added it to your weekly menu!
Question & Answer
Q1: Is it possible to prepare this without soaking the moong dal?
A: Proper digestion and grinding require soaking. On the other hand, you can use quick-soak dal in boiling water for an hour or green moong dal flour in an emergency.
Q2: Can youngsters use this in their lunchboxes?
A: Definitely! Serve these little chillas with a little box of ketchup or chutney.
Q3: Can I use no oil in this recipe?
A: On a non-stick pan, you can cook it without oil, but a few drops of oil improve the texture and flavor.
Q4: Is green moong dal chilla superior than its yellow counterpart?
A: They’re both excellent! In addition to being slightly more filling, green moong has more fiber. It tastes nuttier, too.
Q5: What can I use it for?
A: You can serve it with plain yogurt, coconut chutney, or green chutney, or you can stuff it with paneer for a filling roll.
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