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Savory, protein-packed pancakes made from yellow lentil batter, mixed with chopped veggies and spices. A healthy and delicious North Indian breakfast or snack, ready in minutes and perfect with green chutney. Note: Total time does not include the required 4-hour soaking time for the dal.
Soak the Dal
Prepare the Batter
Flavor the Batter
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Savory, protein-packed pancakes made from yellow lentil batter, mixed with chopped veggies and spices. A healthy and delicious North Indian breakfast or snack, ready in minutes and perfect with green chutney. Note: Total time does not include the required 4-hour soaking time for the dal.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 320.18 calories per serving with 13.16g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Cook the Chillas
Flip and Finish
Serve
Create a filling with crumbled paneer, chopped onions, and spices. Spread it over the half-cooked chilla before folding it over.
Add finely grated vegetables like carrots, bell peppers, or chopped spinach to the batter for added nutrition and color.
Incorporate 1/4 cup of powdered oats into the batter for a healthier, fiber-rich version.
Use a combination of yellow moong dal and masoor dal (red lentils) for a different flavor profile and texture.
Moong dal is an excellent source of plant-based protein, which is essential for muscle repair, cell growth, and overall body function.
High in both protein and fiber, these chillas promote satiety and keep you feeling full for longer, which can help reduce overall calorie intake and support weight management.
Moong dal is known to be light on the stomach and easy to digest. The fiber content helps regulate bowel movements and supports a healthy digestive system.
This dish is a good source of essential micronutrients like iron, potassium, magnesium, and B vitamins, which contribute to better energy levels and overall well-being.
A serving of two Moong Dal Chillas contains approximately 310-330 calories, making it a nutritious and moderately low-calorie meal option. The exact count can vary based on the amount of oil used.
Yes, it is a very healthy dish. It's rich in plant-based protein and fiber from moong dal, low in fat, and packed with vitamins from the added vegetables. It is naturally gluten-free and easy to digest.
You can grind the dal and store the plain batter in an airtight container in the refrigerator for up to 2 days. It is best to add the chopped vegetables, salt, and spices just before cooking to prevent the batter from becoming watery.
This usually happens if the batter is too thin, the pan isn't hot enough, or you try to flip it too soon. Ensure the pan is on medium heat and the chilla is cooked until the edges lift easily. If the batter is watery, add a tablespoon of besan (gram flour) to thicken it.
This recipe is naturally vegan as it contains no dairy or animal products. Simply ensure you use a plant-based oil for cooking instead of ghee.