Thank you for all the love for my Masoor Dal Chilla recipe. I am humbled to see it go viral on social media and to see how much you guys enjoyed it. A few of you asked for more gluten-free flatbread recipes and so here is one that I grew up eating. I hope you enjoy it as much as we do and do check out all the substitutions for this versatile dish. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
What is Chilla
Chilla or Cheela also known as Puda or Pudla are savory pancakes made with lentils. Besan Chilla is another common variation made using gram flour. They are easy to make and do not have a leavening agent or need fermentation. In India, Pudla is often enjoyed for breakfast with chutney and pickles. I love serving them in place of naan or parathas as a gluten-free and vegan flatbread.
Ingredients
Moong Dal - Also known as Mug or Mung Dal, is often used to make Khichdi, Tadka Dal, or tempered for veggies like stir-fried Cabbage, these small yellow lentils are mild and flavorful. They soak much faster than other lentils and are versatile enough to be mixed in with a variety of ingredients to make savory as well as sweet dishes. Green Chili - Indian green chili adds earthy flavors and spicy to these pancakes. You can add more or less depending on the spice level you like. Ginger - Fresh ginger adds a hint of spice and peppery aroma. Cumin Seeds - Add nutty, warm flavors. If you do not have whole cumin seeds you can also use ground cumin. Turmeric - Healing spice that adds a peppery-woody taste and a deep golden color to the chilla. Rice Flour - Adding rice flour to the blended batter helps make the chilla crisp. Onion - Finely diced red onions add beautiful color to the chilla while adding a touch of sweet flavor when they are cooked.
Variations
Substitute Whole green mung beans or split mung beans with skin ( also known as “Chilkewali” mung dal) in place of yellow moong dal Substitute Rice flour with ¼ cup of poha. Simply grind the poha along with the mung dal You can also soak 2 to 3 tablespoons of quinoa along with the mung beans for added nutrition
How to make Moong Dal Chilla
Rinse and drain mung dal and soak in water overnight or at least 2 hours Drain out all the water. Add the lentils to a blender jar Add green chili, ginger, cumin seeds, salt, and half of the water
Blend to make a fine batter. Take out the batter in a mixing bowl. Add turmeric, rice flour, and remaining water and mix well.
Add onions and cilantro. Mix well and rest the batter for five minutes.
Preheat the pan to low-medium heat. Lightly oil the pan. Pour around ⅓ cup of batter and spread it into a 5 to 6-inch circle. Cook on medium heat for 2 to 3 minutes. Add a few drops of oil and then carefully flip the chilla. Add drizzle some oil on the top and cook for another 2 to 3 minutes or until the chilla has light brown marks. Take the chilla out and repeat with the remaining batter.
Serving
Serve hot chillas with your favorite pickle and chutney as a breakfast or snack along with a cup of ginger chai. For main meals, I serve them with curries like mushroom masala, potato masala, mushroom matar malai, or cabbage stir fry.
Storing
These savory pancakes are a perfect make-ahead recipe. The batter can be refrigerated for 2 to 3 days, add the onions and cilantro just before cooking the chilla. If you have the leftover batter with onions and cilantro in them, you can still refrigerate it for a day. The cooked chillas can be refrigerated in an airtight container for 3 to 5 days. To reheat simply place them on a hot pan and cook on both sides for 1 to 2 minutes.
Tips for Cooking Chilla
To make evenly spread chilla every time, it’s important to have the pan at the right temperature. It should be on low heat when you are pouring and spreading the batter. Between each chilla use a couple of wet paper towels to wipe the pan, allowing it to cool down. This gives you enough time to thinly spread the batter for your next chilla. If the pan is too hot, the batter may stick to the back of the spoon as you spread it, making it difficult to spread it thin and even. After spreading the batter, increase the heat to medium and cook the dosa until the bottom starts to turn golden.
More Indian Bread Recipes
Masoor Dal Chilla - Gluten-free Savory lentil pancakes Jowar Roti - Gluten-free sorghum flatbreads Parathas - Layered whole wheat flatbreads Roti - Whole wheat flatbreads Puri - Deep-fried wheat breads
Recipe
title: “Moong Dal Chilla” ShowToc: true date: “2024-09-22” author: “Jennie Bennett”
I recently shared my besan chilla recipe which you all loved, so I am shared another vegan and gluten-free high-protein chilla recipe with you all. This moong dal chilla is a great alternative for a quick breakfast if you don’t eat eggs. It is a savory lentil pancake, you can enjoy with chutney or pickle, along with a cup of chai. These are also great to use in place of traditional naan and roti’s with curries. And kids love them too. So they are great for an easy lunch box meal too. If you love moong dal, try my khichdi, quinoa khichdi and moong dal fry recipes.
Watch How to Make Moong Dal Chilla
What is Chilla?
Chilla or cheela also known as puda or pudla is an Indian savory pancake prepared from lentils or gram flour. The gram flour version of chilla is called besan chilla. Moong dal chilla is made with split yellow moong dal. You can also make this chilla with green mung beans or with masoor dal. It is also known as an ”eggless omelette” – as it resembles the Masala omelette.
Why you’ll love this moong chilla
It’s an excellent healthy breakfast or lunch It makes a high-protein wholesome meal It is vegan and gluten-free It is super easy to make and requires little planning It is kid friendly
Want more Vegan Recipes? Check out this collection of 65+ Vegan Indian Recipes.
Ingredients
Yellow Moong Dal: These split yellow lentils are the star ingredient in this recipe. This dal is easy to digest and a great ingredient to add to your diet. Green chilies: Finely chopped green chilies add a kick to chilla. Adjust the level based on your tolerance. Ginger: freshly grated ginger adds aroma to the chilla. It also aids with digestion. Onion: Finely chopped red onions add a lot of flavor to the cheela Cilantro: Freshly chopped cilantro adds a ton of fresh, earthy flavor Spices: Turmeric powder and Kashmiri red chili powder are the only spices you need. Salt: Use salt according to taste. Water: it is needed to make the batter. Oil: Use any vegetable oil of your choice. You can also use ghee if you are not vegan.
How to make Moong Dal Chilla
You have to try this once to know how simple it is to make. In a bowl, rinse the moong dal and soak in water for at least 3 hours or overnight.
Drain the water. Transfer dal to a blender and grind it along with water to make a smooth flow batter.
Transfer the batter to a bowl. Add green chili, ginger, onion, cilantro, salt, turmeric, and red chili powder. Mix well, and add 1-2 tablespoons more water if needed. Ensure the batter is not too thick or too runny; it should have a pouring consistency.
On a heated Tawa/ skillet, add a ladle full of the batter in the center and using the ladle, spread the batter in a circular clockwise direction. Allow the batter to set on medium heat till a pancake is formed. Drizzle some oil over the top of the pancake and cook for 2-3 minutes, until the edges turn golden brown or separate from the pan. Cook the pancake for another 1-2 minutes on the other side. To flip, use a thin spatula. When the chilla is cooked on both sides, remove to a plate.
Enjoy with chutney and pickle!
Pro-tips
The batter must be of the right consistency – not too thick nor too watery. It must be flowing to get crispy chillas. It is super important to note that the tawa/ pan must not be too hot otherwise, the batter doesn’t spread well and sticks to the pan. If the tawa is extremely hot, turn down the flame, cool it by sprinkling some water, wipe it clean with a paper towel, and then spread the batter. Sometimes, I just wipe it with a wet paper towel. After spreading the batter, increase the heat to medium again. Don’t want oil – just make it on a non-stick pan. A little oil enhances the flavor and makes the chilla crispier.
Variations
Adding Rice flour: You can also add some rice flour when making the batter. This can help to make the chilla’s crispier. Other Lentils: You can also use split masoor dal (red lentils) or green mung beans (green gram) to make chilla. Vegetable Chilla: You can add grated carrot, beetroot, finely chopped green bell pepper, and cabbage to the batter – depending on what you like or have in the fridge. Spinach Chilla: Add lots of finely chopped spinach or spinach puree. If adding puree, adjust the water accordingly. Paneer Chilla: Many people like to make stuffed chilla. Add a stuffing of paneer bhurji to the chilla. Cheesy Chilla: Add grated cheese to the chilla after it is cooked. Fold the chilla in half. The kids love this version.
Serving Suggestions
Moong Dal Cheela is usually served for breakfast or snacks. But they are also great for a gluten-free lunch or dinner with curries. Chilla tastes best when served hot/ warm with mint cilantro chutney or tomato ketchup. Enjoy it as a replacement for roti, paratha for dinner. Or make a wrap with paneer or chicken, similar to my paneer frankie.
How to store?
It is best to enjoy freshly made chilla. You can store them in an airtight container for 1-2 days, but they won’t be as crispy and delicious. However the batter is perfect to make ahead and store in the refrigerator for up to 2-3 days.
Is Moong Dal Chilla Healthy?
Moong Dal has an excellent nutritional profile. To make this healthier and lighter on the stomach, you can experiment with different vegetables and adapt the chilla to your likes.
More savory breakfast recipes
Vermicelli Upma Poha Masala oats Avocado chutney sandwich
