Moong Dal Chilla
A light, savory, and protein-packed Indian pancake made from yellow lentils and mild spices. These gluten-free crepes are perfect for a healthy breakfast or a light lunch, ready in under 30 minutes.
For 4 servings
- prep
Prepare the lentil batter.
1.Drain the soaked moong dal completely.2.Add the dal, chopped ginger, and green chilies to a blender.3.Add about 1/4 cup of water and blend to a smooth, thick batter. Add more water, 1 tablespoon at a time, only if needed. The consistency should be like pancake batter, not too runny.TIPDon't add too much water at once, as it can make the batter too thin and difficult to spread. - mix
Mix in the paneer and seasonings.
Transfer the batter to a mixing bowl. Add the grated paneer, finely chopped onion, coriander leaves, turmeric powder, asafoetida, and salt. Mix everything well until combined.
- fry
Cook the chillas.
1.Heat a non-stick tawa or skillet over medium heat. Grease it lightly with a few drops of oil.2.Once hot, pour a ladleful of batter (about 1/4 cup) onto the center and gently spread it in a circular motion to form a thin pancake.3.Drizzle a few drops of oil around the edges.4.Cook for 2-3 minutes, or until the top looks cooked and the edges start to lift.TIPA well-heated non-stick pan is key to preventing the chillas from sticking. - fry
Flip and cook the other side.
Flip the chilla carefully and cook for another 1-2 minutes until it's golden brown and cooked through. Repeat the process with the remaining batter to make about 8 chillas.
- serve
Serve the chillas hot.
Serve the Moong Dal Chillas immediately with green chutney, yogurt, or your favorite pickle.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier chilla, add one tablespoon of rice flour to the batter.
- 2Ensure the batter is not too thick or too thin for the perfect texture.
- 3Cook on medium heat to ensure the chilla cooks evenly without burning.
- 4The batter can be prepared ahead and stored in an airtight container in the refrigerator for up to 2 days.
- 5If the batter becomes too thick after refrigeration, add a tablespoon of water to adjust the consistency.
Adapt it for your goals.
Vegan
To make this recipe vegan, simply replace the paneer with an equal amount of crumbled firm tofu.
kid friendlyKid friendly
Omit the green chilies and add finely grated vegetables like carrots or zucchini to the batter for extra nutrition.
jainJain
For a Jain version, skip the onion and ginger. You can add a pinch of black pepper for flavor.
quickQuick
If you are short on time, soak the moong dal in hot water for just 30-45 minutes instead of 2 hours.
Why this is on our healthy list.
Excellent Source of Protein
Combining moong dal and paneer makes this dish a powerhouse of high-quality protein, essential for muscle repair, growth, and satiety.
Rich in Dietary Fiber
Moong dal is a great source of fiber, which aids in digestion, helps maintain stable blood sugar levels, and keeps you feeling full for longer.
Naturally Gluten-Free
Made entirely from lentils and paneer, this recipe is a safe and delicious option for those with gluten intolerance or celiac disease.
Good for Diabetics
With a low glycemic index and a good balance of protein and complex carbs, this chilla is a suitable breakfast choice for managing blood sugar levels.
Frequently asked questions
Yes, Moong Dal Chilla is very healthy. It's rich in plant-based protein and dietary fiber from the lentils, making it filling and good for digestion. It's also naturally gluten-free and low in fat.
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