Moong Dal Chilla Pancake

Moong Dal Chilla is the answer to busy days when you want something nourishing comforting and totally crave-worthy but do not have a lot of time. Part savory pancake part protein-rich snack this recipe transforms humble moong dal into golden crispy beauties filled with veggies and flavor. My family has embraced these chillas for breakfast quick lunches or even packed lunchbox ideas

I first made this recipe when my mom was visiting and now it is a weekend tradition Whenever I want something warm and filling without the heaviness of wheat these hit the spot

Ingredients

• Moong dal split yellow lentils: Your base for the batter provides protein and creaminess Choose plump even grains and avoid old stock for best results
• Chopped onions: Add texture and subtle sweetness Use firm onions without sprouting
• Grated carrots: Bring gentle sweetness and color Opt for small crisp carrots
• Chopped bell peppers: For crunch and natural color Go for bright and shiny flesh
• Green chilies: Add an optional moderate kick Always pick fresh glossy chilies without wrinkling
• Cumin seeds: Offer earthy aroma Whole seeds toast up beautifully
• Turmeric powder: Adds color warmth and a gentle earthy note Use high-quality pure turmeric for the richest hue
• Red chili powder: Optional brings a vivid warmth to the mix Use pure ground chili for best flavor
• Salt: Brings all flavors together Any fine-grain salt works
• Water: Loosens the batter Add as needed for a pourable consistency
• Oil or ghee: Needed for frying Go for a neutral oil or rich ghee for flavor
• Fresh coriander leaves: Brings freshness and color Wash and pat them completely dry before chopping

Step-by-Step Instructions

Soak the Moong Dal:

Rinse the moong dal thoroughly in cold water until the water is almost clear This removes excess starch Soak in plenty of water for at least three to four hours or overnight Longer soaking makes the batter smoother

Blend the Dal:

After soaking drain well Transfer the dal to a blender Add just enough cold water to blend into a smooth pourable batter The goal is a consistency similar to pancake or crepe batter not too thick not too runny Scrape down the sides of the blender for an even texture

Mix in Vegetables and Spices:

Transfer your dal batter to a large mixing bowl Stir in the chopped onions grated carrots chopped bell peppers green chilies cumin seeds turmeric powder red chili powder and salt Mix thoroughly so the veggies are evenly distributed throughout the batter Letting the mixture rest for a few minutes can help flavors meld

Heat the Pan:

Preheat a non-stick skillet or tawa over medium heat Once hot brush a thin layer of oil or ghee all over the surface This helps prevent sticking and gives a beautiful golden crust

Spread the Batter:

Pour a ladleful of the batter onto the hot pan Using the back of the ladle gently spread it outwards in a circular motion to make a round chilla about four to six inches across Do not press too hard to keep it tender

Cook the First Side:

Drizzle a few drops of oil around the edges and on top Let cook undisturbed for two to three minutes until the bottom is golden brown and tiny bubbles appear at the edges

Flip and Cook the Other Side:

Carefully loosen with a thin spatula and flip Cook for another two to three minutes until both sides are crisp and golden If needed press gently at the edges to ensure even browning

Repeat with Remaining Batter:

Transfer cooked chilla to a plate Repeat the spreading and cooking process with the remaining batter adding more oil as needed Stack cooked chillas between cloth or in a covered container to keep warm

Garnish and Serve:

Sprinkle chopped fresh coriander leaves generously over the hot chillas Serve immediately with tangy green chutney cool yogurt or your favorite dipping sauce

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My favorite part about this chilla is the aroma that fills the kitchen when cumin seeds hit the hot pan I remember my little one sneaking in just to pinch the first crispy chilla and running off giggling It is these moments that turn recipes into family traditions

Storage Tips

Moong Dal Chilla is best enjoyed hot off the pan but you can refrigerate leftovers Place them in an airtight box lined with paper towel to absorb moisture Reheat on a dry skillet over medium heat to restore crispness Never microwave as they may turn soggy For freezing layer each fully cooled chilla between parchment sheets store in a freezer-safe box and reheat directly on the skillet from frozen

Ingredient Substitutions

You can add or swap veggies according to what you have Try grated zucchini finely chopped spinach or shredded cabbage If you want to skip onions simply add some spring onion greens or extra fresh herbs For a vegan option stick to oil instead of ghee For more flavor add a pinch of garam masala or asafetida

Serving Suggestions

Serve Moong Dal Chillas with tangy mint-coriander chutney yogurt with a tempering of spices or even pickle for zest A side of fresh salad or raita keeps things light For a heartier meal tuck the chilla into a wrap with greens and a smear of chutney My favorite is to cut them into wedges and serve as finger food at brunch parties they disappear fast

Cultural and Historical Context

Moong Dal Chilla is a classic North Indian breakfast an answer to savory pancakes with everyday ingredients Lentils are the backbone of Indian vegetarian cooking packed with protein and comfort This dish often appears during festivals fasting days or as a wholesome snack for kids In many homes the sight and smell of chilla on the stove means cozy mornings and shared warmth

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Moong Dal Chilla is proof that wholesome can mean quick and easy too With a blend of spices fresh veggies and the magic of lentils it fits as breakfast snack or lunchbox Treat yourself and your family to this classic and see how it finds its place in your home

Frequently Asked Questions

→ How long does moong dal need to be soaked?

Soak moong dal for at least 3-4 hours or overnight for a smooth, soft batter texture.

→ Can I add other vegetables to the batter?

Yes, you can experiment with vegetables such as spinach, tomatoes, or grated zucchini for extra variety.

→ What is the ideal batter consistency?

The batter should be pourable and smooth, similar to pancake batter, to spread easily on the pan.

→ Which oil is best for frying chilla?

Use any neutral oil or ghee for frying; both add flavor and help achieve a crisp surface.

→ How should moong dal chilla be served?

Serve hot with accompaniments like coriander chutney, yogurt, or a tangy sauce for best taste.