Soak yellow moong dal for 2 3 hours and blend it into a smooth batter with chilies and ginger. Mix in spices, chopped onions, and coriander leaves for flavor. Rest the batter briefly, then spread it on a hot pan. Cook both sides till golden and crisp, using a little oil or ghee. Serve hot with green chutney, ketchup, or curd for a healthy meal.
Ingredients:
1 cup yellow moong dal (split yellow lentils)
1 2 green chilies (finely chopped)
1-inch piece ginger (grated)
2 3 tablespoons coriander leaves (finely chopped)
1 small onion (finely chopped) optional
teaspoon turmeric powder
teaspoon red chili powder
teaspoon cumin seeds
Salt to taste
Water (for soaking and grinding)
Oil or ghee (for cooking)
Preparation Steps:
1. Soaking the Moong Dal
Rinse 1 cup of yellow moong dal thoroughly in water 2 3 times.
Soak it in enough water for about 2 to 3 hours.
(If you are short on time, soaking in hot water for 1 hour can work too.)
2. Making the Batter
After soaking, drain the water completely.
Transfer the soaked dal to a blender.
Add green chilies, ginger, and about cup water.
Grind to a smooth, thick batter (consistency like pancake batter).
Pour the batter into a bowl.
Add chopped onions, coriander leaves, cumin seeds, turmeric powder, red chili powder, and salt.
Mix everything well.
Tip: The batter should not be too runny; it should coat the back of a spoon easily.
3. Resting the Batter (Optional but Recommended)
Let the batter rest for about 10 15 minutes.
This helps the flavors blend and the dal to ferment slightly, giving softer chillas.
4. Cooking the Chilla
Heat a non-stick pan or tawa on medium flame.
Grease lightly with oil or ghee.
Once hot, pour a ladleful of batter in the center and spread it gently in a circular motion to form a thin chilla.
Drizzle a few drops of oil around the edges.
Cook on medium flame till the underside turns golden brown and crisp (about 2 3 minutes).
Flip and cook the other side for another 1 2 minutes.
Once both sides are nicely cooked and golden, remove from the pan.
5. Serving the Moong Dal Chilla
Serve hot with green chutney, ketchup, curd, or even stuffed with paneer or veggies.
You can also roll them up like wraps for a healthy lunchbox option.