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7-Minute Power Breakfast Green Moong Dal Chilla

These tasty and high-protein Green Moong Dal Chilas are a savory Indian pancake that will help you start the day off right. Made from soaked green moong dal, these chilas are vegan and gluten-free and can be tailored with your favorite vegetables and spices.This recipe is a nutritious addition to your diet, quick, inexpensive, and ideal for breakfast or a light lunch.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Light Dinner, Snack
Servings 3 People
Calories 150 kcal

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
    Green Moong Dal Chilla
  • Turning into batter
    Green Moong Dal Chilla
  • Adding vegetables to the batter.
    Green Moong Dal Chilla
  • Chilli spreading on a pan
    Green Moong Dal Chilla
  • Cooking and turning over
    Green Moong Dal Chilla
  • Served with chutney.
    Green Moong Dal Chilla
  • 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

Soaking the dal is essential for improved digestion and grinding.
For added nourishment, you may also incorporate grated beets, capsicum, or spinach into the batter.
You can keep the batter in the refrigerator for up to a day.
For a lovely golden crust, cook over medium heat at all times.
For the crispiest results, use a cast iron pan that has been well-seasoned.