Moong Dal Chilla Pancakes

Moong dal chilla is a quick cooking savory pancake made from protein-rich split yellow lentils blended into a light batter and studded with fresh vegetables. It is a recipe I turn to on busy weeknights for a filling meal that is healthy and full of flavor with every bite.

I first served these pancakes to my parents when they visited on a rainy day. It quickly became our favorite lunch to pair with tangy chutney and steaming chai at home.

Ingredients

• Split yellow moong dal: adds a creamy texture and light taste Soak well for the best batter
• Finely chopped onions: bring a slight sweetness and aromatic base Use firm onions for easy chopping
• Bell peppers and carrots: offer crunch color and nutrients Fresh and crisp veggies work best
• Green chilies: create gentle heat Remove seeds for milder chillas
• Cumin seeds: give a warm nutty note Whole seeds pop best if fresh
• Turmeric powder: for color and subtle earthiness Choose pure turmeric for vibrant yellow
• Red chili powder: adds depth of flavor Use Kashmiri chili for mild vibrant results
• Salt: brightens and enhances all the other flavors Opt for fine sea salt for even mixing
• Fresh coriander leaves: create a fresh herby garnish Always use bright green leaves and chop just before serving
• Oil or ghee: ensures golden crispy edges Ghee adds an extra layer of rich Indian flavor
• Water: to adjust batter consistency Start with less and add only as needed

Step-by-Step Instructions

Soak the Dal:

Rinse your split yellow moong dal thoroughly under cold running water several times until water runs mostly clear. Place it in a bowl covering with ample fresh water and soak for three to four hours or even overnight to ensure the grains are fully hydrated and soft to blend. This soaking process is vital for both easy blending and optimum digestion.

Blend the Batter:

Drain the soaked lentils and transfer to a blender. Begin by adding a tablespoon or two of water and blend gradually adding more water just until you have a smooth batter that is not too runny but pours easily. The mixture should be homogenous with no visible chunks for the best pancake texture.

Prepare the Vegetable Mix:

Pour your batter into a generous mixing bowl. Stir in the finely chopped onions carrots bell peppers and green chilies. Add cumin seeds turmeric powder red chili powder and salt. Fold until all the vegetables and spices are incorporated evenly which helps each chilla cook up flavorful and colorful.

Preheat the Pan:

Set a nonstick skillet or traditional tawa over medium heat. Lightly brush the surface with oil or ghee to prevent sticking and help achieve crispy golden edges. Wait until the pan is fully hot before cooking so the batter sizzles on contact.

Cook the Chilla:

Scoop a ladleful of the vegetable-laden batter onto the hot pan. Gently spread it outward using the back of the ladle into a thin even round making sure not to tear the edges. Drizzle a few drops of oil around the sides to encourage frying.

Flip and Crisp:

Cook each chilla for two to three minutes or until the underside is a patterned golden brown and it releases easily. Carefully flip using a spatula and cook the other side until browned and crisp. This method creates the perfect combination of a soft inside and crispy edge.

Finish and Serve:

Transfer each cooked chilla to a plate and repeat with the rest of your batter greasing the pan if needed to prevent sticking. Scatter fresh coriander leaves over the hot pancakes for a vibrant finish and serve at once with green chutney yogurt or anything you prefer.

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My favorite part is the burst of color and flavor from freshly chopped cilantro scattered over the hot pancakes. One time my niece helped sprinkle it on top and still asks to be my cilantro assistant every time I make these.

Storage tips

Store leftover chillas in an airtight container in the refrigerator for up to two days. For longer storage freeze between parchment paper and reheat directly in a hot skillet. Avoid microwaving as it softens the crisp edges.

Ingredient substitutions

Try swapping moong dal with split green moong for extra fiber or with red lentils for a faster soak and cook. Use any combination of vegetables such as spinach shredded zucchini or even grated beet for an earthy twist. If fresh chilies are unavailable a pinch of chili flakes works in a pinch.

Serving suggestions

Serve piping hot chillas with fresh coriander mint chutney tangy tamarind chutney or thick chilled yogurt. A squeeze of lemon brightens all the flavors. They make a satisfying breakfast lunch or light supper and are wonderful for lunchboxes when wrapped in parchment.

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Cultural and historical context

Moong dal chilla is a beloved North Indian street snack often enjoyed as a healthier vegetarian alternative to traditional gram flour pancakes or besan chilla. Each home puts its own spin on the vegetable mix but the heart of this recipe remains the nourishing battered lentils.

Common Recipe Questions

→ What makes moong dal chilla pancakes nutritious?

Moong dal provides a rich protein source, while assorted vegetables supply fiber and essential vitamins, making these pancakes both hearty and nourishing.

→ How long should I soak the moong dal?

It's recommended to soak the moong dal for 3-4 hours or overnight to ensure a smooth batter and help with digestion.

→ Can I use other vegetables in the batter?

Absolutely! You can add grated zucchini, spinach, or even finely chopped tomatoes for added flavor and color.

→ What accompaniments pair well with these pancakes?

Serve with fresh green chutney, plain yogurt, or tangy pickles for a flavorful contrast.

→ How do I achieve crisp edges on the pancakes?

Spread the batter thinly on a hot, greased skillet and drizzle oil around the edges for a crisp, golden finish.

→ Is this dish suitable for gluten-free diets?

Yes, moong dal chilla pancakes are naturally gluten-free as they are made entirely from lentils and vegetables.