Moong Dal Chilla
Thin, savory lentil pancakes made from soaked moong dal, ginger, and green chili. They cook up golden at the edges, stay soft inside, and make a light North Indian breakfast or snack with chutney or yogurt.
For 4 servings
- prep · ~240 min
Soak the moong dal.
Rinse the moong dal well and soak it in enough water for 4 hours. Drain completely before grinding.
TIPWell-drained dal makes a smoother batter that spreads easily on the pan. - mix · ~5 min
Grind the batter.
1.Add soaked moong dal to a blender jar.2.Add ginger, green chili, cumin seeds, asafoetida, turmeric powder, and salt.3.Add a little water and grind to a smooth, pourable batter.4.Keep the batter slightly thick so it holds shape when spread. - mix · ~1 min
Stir in the onion and coriander leaves.
Transfer the batter to a bowl and mix in the finely chopped onion and coriander leaves. Stir well so the vegetables are evenly distributed.
- fry · ~5 min
Cook the first chilla.
1.Heat a tawa or nonstick pan over medium heat and lightly grease it with oil.2.Pour a ladle of batter onto the center and spread it gently into a thin round.3.Drizzle a little oil around the edges and cook until the bottom turns golden.4.Flip and cook the other side until lightly golden and cooked through.TIPKeep the heat medium; high heat browns the outside too fast and leaves the center undercooked. - fry · ~15 min
Cook the remaining chillas.
Repeat with the rest of the batter, greasing the pan lightly as needed, until you have 4 chillas.
- serve
Serve the moong dal chilla hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked moong dal very well before grinding, or the batter will turn watery and hard to spread thin.
- 2Keep the batter pourable but slightly thick; if it runs on the tawa, stir in a spoonful of ground dal batter or rest it briefly.
- 3Spread the batter only after the pan is evenly hot, otherwise the chilla may stick and tear while flipping.
- 4Finely chop the onion so the chilla spreads smoothly and the pieces cook through before the batter dries out.
- 5Wait for the edges to look dry and lightly golden before flipping; that is the best cue that the center has set.
- 6If making ahead, grind the batter first and mix in onion and coriander just before cooking so the batter stays fresher and less watery.
- 7Leftover chillas reheat best on a dry tawa over low heat, which brings back the crisp edges better than microwaving.
Adapt it for your goals.
High-protein
Stuff the cooked chilla with paneer or extra yogurt on the side for a more filling breakfast with added protein.
low oilLow-oil
Use a good nonstick pan and brush on just a few drops of oil per chilla to keep it lighter while still getting golden spots.
no onionNo-onion
Skip the onion for a simpler chilla with a cleaner dal flavor; useful for fasting-style or milder versions.
vegetable packedVegetable-packed
Add grated carrot, spinach, or finely chopped capsicum to the batter for extra texture, color, and a more substantial snack.
Why this is on our healthy list.
Rich in Plant Protein
Moong dal makes these chillas satisfying and protein-rich, which helps turn a light breakfast into a more balanced meal.
Naturally Gluten-Free
This batter is made from lentils rather than wheat flour, making it a useful savory pancake option for gluten-free eating.
Fiber From Lentils and Onion
The moong dal and onion contribute fiber, which can support fullness and make the dish more sustaining than refined flour snacks.
Digestive Spice Support
Ginger, cumin, and asafoetida are traditional additions that bring flavor while helping the lentil batter feel easier to digest.
Frequently asked questions
The pan may be too cool, insufficiently greased, or the batter may be too thin. Heat the tawa well, grease lightly, and keep the batter slightly thick.
