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Moong Dal Chilla

Before protein pancakes went global, India already had moong dal chilla. Made from split green gram blended with spices, this savoury pancake is crisp outside, soft inside, and satisfying without being heavy. PREP TIME: 10 mins SOAK TIME: 2-3 hours COOK TIME: 15 mins SERVINGS: 2-3 CALORIES: ~256 (per 2 pcs) PROTEIN: 15g (per 2 pcs)
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Breakfast
Cuisine: Indian
Calories: 256
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g moong dal split green gram
  • 1 inch ginger roughly chopped
  • 2 green chillies
  • 1/2 tsp cumin seeds
  • Salt to taste
  • Oil for shallow frying
  • Optional: Crumbled paneer cottage cheese
  • Optional: Chopped vegetables onions, capsicum, carrots

Equipment

  • Blender
  • Non-stick tawa or pan
  • Ladle
  • Spatula

Method
 

  1. Wash and soak the moong dal in water for at least 2-3 hours, or until softened.
  2. Drain the dal and add it to a blender with the ginger, green chillies, cumin seeds, and salt. Add a few tablespoons of water and blend into a smooth, thick batter (like a pancake batter).
  3. Heat a non-stick tawa or pan over medium heat. Add a few drops of oil and spread it.
  4. Pour a ladleful of batter onto the center of the pan and quickly spread it outwards in a circular motion to form a thin round chilla (pancake).
  5. Drizzle a little oil around the edges and on top. Cook for 2-3 minutes, or until the underside is golden brown and crisp.
  6. Flip the chilla. If using stuffing, add it to one half of the chilla now. Cook for another 1-2 minutes.
  7. Fold the chilla in half (over the stuffing, if used) and serve hot with green chutney or yogurt.

Notes

A paneer-stuffed chilla can push the protein count up to 20g per serving. This makes it an excellent breakfast or post-workout meal.