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Moong Dal Chilla (Savory Lentil Pancakes)
This recipe is for a healthy and delicious Indian breakfast or snack, ideal for those seeking a protein-rich and weight-loss-friendly vegetarian option.
Ingredients
1 cup yellow moong dal (split skinned mung lentils)
1 inch ginger (chopped)
1-2 green chilies (chopped, adjust to taste)
1 medium carrot (finely chopped or grated)
1/2 cup sweet corn (boiled)
1/2 cup capsicum (finely chopped)
1/2 cup finely chopped onion
100 grams grated paneer (cottage cheese)
2-3 tablespoons fresh coriander leaves (finely chopped)
1/2 teaspoon salt (or to taste)
1/4 teaspoon turmeric powder (optional)
1/2 teaspoon red chili powder
1 teaspoon cumin-coriander powder
Water (for soaking and grinding the batter)
Oil (for cooking)
Tomato ketchup (for serving)
Instructions
Soak the Moong Dal: Rinse the moong dal thoroughly and soak it in plenty of water for at least 2 hours, or preferably overnight.
Prepare the Batter: Drain the soaked dal and transfer it to a blender or mixer grinder. Add the chopped ginger, green chilies, and a little water (start with 1/4 cup and add more as needed). Grind to a smooth paste, ensuring the batter isn't too thin.
Mix the Batter and Vegetables: Transfer the ground dal batter to a bowl. Add the finely chopped onion, carrot, sweet corn, capsicum, grated paneer, chopped coriander leaves, turmeric powder, red chili powder, cumin-coriander powder, and salt. Mix well until all the ingredients are combined.
Adjust Consistency: If the batter is too thick, add a small amount of water at a time until you reach a pancake-like consistency.
Cook the Chillas: Heat a non-stick tawa or skillet over medium heat. Once hot, pour a ladleful of batter onto the tawa and spread it evenly into a thin, round circle, similar to a dosa.
Add Oil and Cook: Drizzle a little oil around the edges and on the chilla itself. Cook on medium heat until the base turns golden brown and the edges start to lift.
Flip and Cook: Flip the chilla and cook on the other side until golden spots appear and the vegetables are cooked through.
Serve: Remove the cooked chilla from the tawa and serve hot with tomato ketchup.
Notes
You can experiment with adding other finely chopped vegetables like spinach or grated beetroot for added nutrients.
For a crispier chilla, you can add a tablespoon or two of rice flour to the batter.
If making for toddlers or those with low spice tolerance, omit the green chilies and adjust the red chili powder as needed.
You can make the batter ahead of time and store it in the refrigerator, but it's best to cook the chillas fresh.
If the batter becomes too thick after resting, sprinkle in a bit more water before cooking the remaining chillas.
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Moong Dal Chilla (Savory Lentil Pancakes)
This recipe is for a healthy and delicious Indian breakfast or snack, ideal for those seeking a protein-rich and weight-loss-friendly vegetarian option.
Ingredients
1 cup yellow moong dal (split skinned mung lentils)
1 inch ginger (chopped)
1-2 green chilies (chopped, adjust to taste)
1 medium carrot (finely chopped or grated)
1/2 cup sweet corn (boiled)
1/2 cup capsicum (finely chopped)
1/2 cup finely chopped onion
100 grams grated paneer (cottage cheese)
2-3 tablespoons fresh coriander leaves (finely chopped)
1/2 teaspoon salt (or to taste)
1/4 teaspoon turmeric powder (optional)
1/2 teaspoon red chili powder
1 teaspoon cumin-coriander powder
Water (for soaking and grinding the batter)
Oil (for cooking)
Tomato ketchup (for serving)
Instructions
Soak the Moong Dal: Rinse the moong dal thoroughly and soak it in plenty of water for at least 2 hours, or preferably overnight.
Prepare the Batter: Drain the soaked dal and transfer it to a blender or mixer grinder. Add the chopped ginger, green chilies, and a little water (start with 1/4 cup and add more as needed). Grind to a smooth paste, ensuring the batter isn't too thin.
Mix the Batter and Vegetables: Transfer the ground dal batter to a bowl. Add the finely chopped onion, carrot, sweet corn, capsicum, grated paneer, chopped coriander leaves, turmeric powder, red chili powder, cumin-coriander powder, and salt. Mix well until all the ingredients are combined.
Adjust Consistency: If the batter is too thick, add a small amount of water at a time until you reach a pancake-like consistency.
Cook the Chillas: Heat a non-stick tawa or skillet over medium heat. Once hot, pour a ladleful of batter onto the tawa and spread it evenly into a thin, round circle, similar to a dosa.
Add Oil and Cook: Drizzle a little oil around the edges and on the chilla itself. Cook on medium heat until the base turns golden brown and the edges start to lift.
Flip and Cook: Flip the chilla and cook on the other side until golden spots appear and the vegetables are cooked through.
Serve: Remove the cooked chilla from the tawa and serve hot with tomato ketchup.
Notes
You can experiment with adding other finely chopped vegetables like spinach or grated beetroot for added nutrients.
For a crispier chilla, you can add a tablespoon or two of rice flour to the batter.
If making for toddlers or those with low spice tolerance, omit the green chilies and adjust the red chili powder as needed.
You can make the batter ahead of time and store it in the refrigerator, but it's best to cook the chillas fresh.
If the batter becomes too thick after resting, sprinkle in a bit more water before cooking the remaining chillas.