Moong dal chilla, a savory South Asian pancake, is a delightful and healthy breakfast or snack option. Made from simple, nutritious ingredients, this gluten-free and vegan dish is surprisingly versatile. Packed with protein and fiber from the moong dal (split yellow lentils), it keeps you feeling full and energized, making it an excellent choice for weight management. Its subtle flavor allows for endless customization – add spices, vegetables, or herbs to create your perfect chilla. This recipe is quick, easy, and requires minimal cleanup, perfect for busy weeknights or a leisurely weekend brunch.
Forget complicated recipes and lengthy cooking times! This gluten-free vegan moong dal chilla recipe is incredibly simple and delivers a delicious, satisfying meal. Ready to learn how to make this healthy and flavorful pancake? Let's dive into the step-by-step process to create your own perfect moong dal chilla.
Tools Needed
- Mixer/Blender
- Mixing Bowl
- Tawa/Griddle
- Ladle
Ingredients
- Yellow Moong Dal: 1 cup
- Green Chili: 1 (or more, to taste)
- Ginger: 1 inch
- Cumin Seeds (Jira): 1 teaspoon
- Water
- Salt: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Hing Powder (Asafoetida): 1/2 teaspoon
- Coriander Leaves
- Oil
Step-by-Step Instructions
Step 1. Prepare the Moong Dal Batter
- Wash and rinse 1 cup of yellow moong dal thoroughly until the water runs clear. Soak for at least 3-4 hours.
- Drain the soaked dal and add it to a mixer/blender along with 1 green chili, 1 inch ginger, and 1 teaspoon cumin seeds. Add a little water and blend to a smooth batter.
- Transfer the batter to a mixing bowl. Adjust the consistency by adding water as needed; it should be pourable but not too thin or thick.
- Add 1 teaspoon salt, 1/2 teaspoon turmeric powder, and 1/2 teaspoon hing powder to the batter. Chop some coriander leaves and add them as well.
Step 2. Cook the Chilla
- Heat a tawa or griddle over medium heat. Lightly grease it with oil.
- Take a ladleful of batter and spread it gently in a circular motion on the hot tawa.
- Cook until bubbles form on the surface. Drizzle a little oil around the edges, then carefully flip the chilla.
- Cook the other side until golden brown. If it's sticking, cover with a lid to help it cook through.
Step 3. Soak and Blend the Dal
- Wash and rinse 1 cup of yellow moong dal thoroughly until the water runs clear. Soak for at least 3-4 hours.
- Drain the soaked dal and add it to a mixer/blender along with 1 green chili, 1 inch ginger, and 1 teaspoon cumin seeds. Add a little water and blend to a smooth batter.
Step 4. Serve
- Repeat with the remaining batter. Serve hot with chutney, raita, or your favorite dip.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- For spicier chillas, add more green chilies.
Nutrition
- N/A
FAQs
1. Can I use other types of lentils instead of moong dal?
While moong dal gives the best texture, you can experiment with other lentils like masoor dal (red lentils), but the chilla might be slightly denser.
2. How can I make this recipe even healthier?
Add more vegetables like spinach, carrots, or onions for extra nutrients and fiber. You can also use whole wheat flour instead of rice flour for additional fiber. Adjust spices to your liking.
3. How do I store leftover chilla?
Store leftover chilla in an airtight container in the refrigerator for up to 2-3 days. You can reheat them in a pan or microwave.
This simple yet satisfying moong dal chilla recipe is a fantastic addition to any healthy eating plan. Enjoy its versatility by experimenting with different additions and making it your own delicious, guilt-free treat. So, grab your ingredients and start cooking this weight-loss friendly and flavorful pancake today!