Moong Dal Chilla Pancakes (Print-Friendly Version)
Crisp moong dal chilla pancakes with veggies, spices, and fresh herbs—hearty and satisfying.
# What You'll Need:
→ Lentil Base
01 -
1 cup split yellow moong dal, rinsed and soaked
→ Vegetables and Aromatics
02 -
1/4 cup finely chopped onions
03 -
1/4 cup grated carrots
04 -
1/4 cup finely chopped bell peppers
05 -
1 to 2 green chilies, finely chopped
06 -
Fresh coriander leaves, chopped, for garnish
→ Spices and Condiments
07 -
1/2 teaspoon cumin seeds
08 -
1/4 teaspoon turmeric powder
09 -
1/2 teaspoon red chili powder
10 -
Salt, to taste
→ Liquids and Fats
11 -
1/4 cup water, as needed
12 -
Oil or ghee, for pan frying
# How to Make It:
01 -
Rinse the split yellow moong dal thoroughly under cold water. Place in a bowl, cover with ample water, and allow to soak for 3 to 4 hours or overnight.
02 -
Drain the soaked moong dal and transfer to a blender. Add a small amount of water and blend until a smooth, pourable batter forms.
03 -
Transfer the batter to a large mixing bowl. Fold in chopped onions, grated carrots, bell peppers, green chilies, cumin seeds, turmeric powder, red chili powder, and salt. Mix until evenly incorporated.
04 -
Place a non-stick skillet or tawa over medium heat and lightly grease the surface with oil or ghee.
05 -
Pour a ladleful of batter onto the preheated surface. Using the back of the ladle, gently spread to form a thin, even round pancake.
06 -
Drizzle a few drops of oil around the edges and cook for 2 to 3 minutes, or until the underside is golden.
07 -
Carefully flip using a spatula and cook the reverse side for a further 2 to 3 minutes until crisp and well-browned.
08 -
Transfer the cooked chilla to a plate. Continue with the remaining batter, greasing the pan as required. Garnish with chopped coriander and serve hot with green chutney, yogurt, or preferred accompaniment.
# Additional Tips:
01 -
Thorough soaking of moong dal results in a smooth batter and enhances digestibility.