Moong Dal Chilla Recipe For A Light Yet Protein-Packed Meal

Moong Dal Chilla is a popular North Indian dish that’s as wholesome as it is delicious. Made with split yellow moong dal (mung beans), this savory pancake is rich in protein, fiber, and essential vitamins, making it a smart choice for breakfast, lunch, or even a light dinner. Whether you’re looking to add more plant-based meals to your diet or just want a break from heavy carbs, chilla offers a crispy, flavorful, and low-oil alternative.

Best of all, it’s incredibly versatile—you can add chopped vegetables, paneer, or even cheese for variation. Serve it with green chutney or yogurt for a complete, satisfying meal. Perfect for busy weekdays, it’s easy to prepare ahead by soaking the dal overnight or a few hours in advance. Let’s dive into this easy recipe that balances taste, health, and simplicity.

Moong Dal Chilla Recipe For A Light Yet Protein-Packed Meal

A gluten-free, vegan-friendly savory pancake made from soaked yellow moong dal blended with spices and herbs.

Author: Ganesh

Print Recipe

Prep Time 4 mins Cook Time 20 mins Rest Time 10 mins Total Time 34 mins Difficulty: Beginner Cooking Temp: 356  F Servings: 4 Estimated Cost: $ 60 Calories: 120 kcal per chilla Best Season: All year

Ingredient

Servings

• 1 cup split yellow moong dal – soaked for 4 hours
• 1–2 green chilies – chopped
• 1 ginger -inch – peeled
• ¼ tsp turmeric powder
• Salt – to taste
• ¼ tsp asafoetida (hing)
• ½ tsp cumin seeds
• 2 tbsp coriander leaves – chopped
• ¼ cup onion – finely chopped
• ¼ cup carrot – grated (optional)
• Oil – for cooking

Instructions

1. Soak the Dal

   Soak 1 cup of split yellow moong dal in water for 4 hours or until soft.

   You can also soak overnight for convenience.

1. Blend the Batter

   Drain the dal and blend it with ginger, green chilies, cumin seeds, turmeric, and salt using little water to make a smooth, thick batter.

1. Rest the Batter

   Let the batter rest for 10 minutes to enhance flavor and fermentation.

    

1. Add Veggies

   Mix in chopped onions, grated carrot, and coriander leaves for added nutrition and texture.

    

1. Heat the Pan

   Heat a non-stick or cast iron pan over medium heat (180°C). Lightly grease with oil.

    

1. Cook the Chilla

   Pour a ladle of batter onto the hot pan. Spread evenly. Drizzle a few drops of oil. Cook for 2–3 minutes on each side until golden brown.

1. Serve Hot

   Serve hot with green chutney, yogurt, or tomato ketchup.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 3.5g6%

Saturated Fat 0.5g3%

Sodium 220mg10%

Total Carbohydrate 16g6%

Dietary Fiber 4g16%

Sugars 2g

Protein 7g15%

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Vitamin C 3.75 mg

Calcium 30 mg

Iron 1.8 mg

Vitamin D 64 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Suggestions: Serve with mint chutney, tamarind chutney, or plain yogurt.

Variations: Add spinach, grated beetroot, or paneer for a nutrient boost.

Pro Tips:

• Ensure the batter is not too runny.
• Always cook on medium heat to get a crispy chilla.
• Use a cast iron skillet for a crispier texture.

Keywords: moong dal chilla, healthy Indian breakfast, protein-packed recipe, vegan pancake, gluten-free chilla