Moong Dal Chilla

Moong Dal Chillas. These definitely sit at the top of my list for a healthy, protein rich and low on carbs dish. A perfect vegan and gluten-free brunch for anyone on a diet or just looking for a healthy yet scrumptious meal. Moong dal chilla is a very popular breakfast in North India, Rajasthan and Gujarat, and it is very clear to see why!

Moong beans are small, green beans that belong to legume family, you can buy them whole, split, with skin and washed. They are high in protein, fibre and minerals and they are great for digestion. They are an extremely versatile ingredient and are typically eaten in salads, soups and stir fries. Whether you are planning a breakfast, brunch, or light dinner, these savoury crepes are a quick, easy and delectable choice. Have it plain or with the any fillings of your choice!

Moong Dal Chilla is very simple to make as long as you remember to soak the dal. The batter has to be a medium consistency and not like a pancake or south Indian dosa batter. Hence add water in small batches while grinding the soaked moong beans. Secondly, one can easily extend the recipe by adding grated veggies directly to the chillla batter along with the onions and herbs. Lastly, lot of places love to serve the moong dal chilla with grated paneer as its topping but in this recipe I’m serving it with beetroot Poriyal which makes it a perfect brunch item as it is more filling, nutritious and delicious.

Commonly Asked Questions:

What type of moong beans should one use to make these chillas?

You can use whole, split husked or split washed yellow beans. I have used the washed yellow moong dal as it requires less time to soak however you can easily use one of the other types. Notes there will be a slight change in texture based on the type you use.

Is it important to soak the dal?

Soaking the dal is a crucial step in making these chillas, as the dal, when soaked become soft and easy to grind to make the batter. The ideal time for soaking is 3-4 hours or until it’s double in size as the picture below.

Should the chillas be made soft or crisp?

You can make them either way depending on your preference. If you pour the batter and don’t spread it too much like a pancake or uttapam then soft chillas can be made. If you spread the batter across evenly and thinly like a crepe then you can make crispy chillas.

What is the best way to serve Moong Dal Chilla?

Moong dal chilla is a very common breakfast item served plain and people love to eat it with coriander chutney, garlic chutney or tomato ketchup. I love to serve the chillas stuffed with some paneer filling, sprouts salad or beetroot Poriyal to make them more filling and nutritious.

Helpful Tips and tricks to make Moong Dal Chillas:

• I like to grind the beans a bit coarse when making the batter, that gives the chillas a grainy texture and extra flavour to the chillas. If you do not like the grainy taste then please grind the beans to a smooth batter.
• I used gram flour as a binder if the batter become too liquidy or is not spreading and this works great to hold all those tasty ingredients together. If you can’t find gram flour, try another gluten-free flour, which I’m pretty certain will work just as well.
• To make it gluten free skip using the Asafoetida.
• For spicy chillas you can add more red chilli powder and chopped green chillies.
• You can add grated vegetables like cabbage, carrots, capsicum to the batter.

.

Moong Dal Chilla

Serves: Makes 8 chillas Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Pin

Print

Ingredients

• 1 cup moong Dal
• 2-3 green chillies
• 1' ginger, roughly chopped
• 1 tsp fennel seeds, slightly pounded
• 1/2 tsp red chilli powder
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• Pinch of Asafoetida
• 1 shallot, finely chopped
• 3 tbsp coriander leaves, finely chopped
• 1/2 cup water for grinding, add as required
• 3 tbsp oil for cooking

For the Beetroot Poriyal

• 2 large beetroot, julienned
• 1/2 tbsp mustard oil
• 1/2 tsp mustard seeds
• 8-10 curry leaves
• 2 dry red chillies
• 1 tsp ginger, finely chopped
• 3 tbsp fresh coconut, grated
• Salt to taste

 

method

1. Rinse the moong dal 3 to 4 times in water or until the water runs clear. Soak the dal with 3 cups of water for 3-4 hours or over night. The moong dal should have doubled in size. Wash the dal once again and strain.
2. Add the soaked moong dal, green chillies and ginger to a food processor and grind the dal to a slightly coarse but a smooth paste. Always grind the soaked moong dal first without water and then add water gradually to get a lump free batter.
3. Remove the batter in a bowl. Add turmeric powder, red chilli powder, fennel seeds, asafoetida and 1/2 tsp salt or as required. Mix well. Now add the chopped onions and chopped coriander leaves. Again mix well. Cover and let the batter rest for 20 minutes.
4. Check the consistency of the batter, if you feel its too thick add 1-2 tbsp of more water. Remember not to add too much water as it will be difficult to spread the batter.
5. Heat a flat pan on medium heat. It is important that the pan is hot before you spread the batter.
6. Add two tbsp of the batter in the centre of the pan and spread the batter with the back of for spoon giving it a round even shape. drizzle a few drop of oil around the edges.  
7. Cook the chilla on medium heat, after a minute or so it will start to brown. Flip the chilla  and cook the other side for a minute. Once the moong dal chilla appears to be cooked, crisp and browned, remove and place aside.
8. Similarly make all other chillas.
9. Place the chillas on a plate and either stuff them with the beetroot poriyal or serve it on the side.
    

Making Beetroot Poriyal

1. Peel the beetroot and using a mandolin, julienne the beetroot.
2. Heat the oil in a wide sauté pan and add the mustard seeds. Cook until they start to pop, then add the curry leaves and chopped ginger. Cook for 1 minute.
3. Add the beetroot, season lightly and cook on medium heat for 5-6 minutes or until the beetroot is a bit cooked. Fold in the grated coconut. Season with salt, garnish with red vein sorrel leaves and serve.

 

1.  

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!