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.
A gluten-free, vegan-friendly savory pancake made from soaked yellow moong dal blended with spices and herbs.
Soak 1 cup of split yellow moong dal in water for 4 hours or until soft.
Drain the dal and blend it with ginger, green chilies, cumin seeds, turmeric, and salt using little water to make a smooth, thick batter.
Let the batter rest for 10 minutes to enhance flavor and fermentation.
Mix in chopped onions, grated carrot, and coriander leaves for added nutrition and texture.
Heat a non-stick or cast iron pan over medium heat (180°C). Lightly grease with oil.
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.
Serve hot with green chutney, yogurt, or tomato ketchup.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Serving Suggestions: Serve with mint chutney, tamarind chutney, or plain yogurt.
Variations: Add spinach, grated beetroot, or paneer for a nutrient boost.
Pro Tips: