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a large oval tray filled with Moong Dal Chillas
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Moong Dal Chilla

This Moong dal chilla/cheela recipe is healthy and nutritious. Make these lentil protein-packed vegan savory pancakes for breakfast or snacks! It's loaded with greens and can be made in 20 minutes!
Course Breakfast, Snack
Cuisine Asian, Indian, North Indian
Prep Time 10 minutes
Cook Time 10 minutes
soaking time 4 hours
Total Time 4 hours 20 minutes
Servings 6 people
Calories 271.51kcal

Ingredients

Instructions

  • First, we need to wash moong dal/yellow lentils in running water and then soak them in lukewarm water overnight or for at least 4 hours.
  • Drain the water and grind it to a smooth paste by adding little water. It should be of thick pouring consistency.
  • Transfer this to a mixing bowl. Add chopped spinach and cilantro to the bowl.
  • Then add flax seed powder to it.
  • Add chopped onions, and chopped green chillies.
  • Then add cumin seeds, ajwain/carom seeds, turmeric, salt, and chilly powder.
  • Give the batter a mix by adding water so that all the ingredients get blended well together. The consistency should be of pouring consistency (like dosa batter).
  • Heat a skillet or a crepes pan and pour a ladle full of batter in the center of the skillet. Spread the batter like a pancake giving it an even round shape. Keep the flame on medium when doing this.
  • Drizzle oil on all sides and cook it evenly on both sides for 2-3 minutes on medium flame or till brown spots begin to appear. 
  • Serve Moong Dal Chilla with ketchup or mayo or green chutney.

Notes

I like to grind it to a smooth paste, but you can also grind it coarse if you want more texture to these lentil crepes. If you are making it for kids, you can add some grated cheese on top of the prepared chilla. Also, tone down the spice level if making it for children.
No need to ferment the batter, you can make chilla instantly. While making these lentil pancakes, you can drizzle regular ghee around them if you are not vegan. If you have a mini pancake pan, you can even use this batter to make mini pancakes. You can use this leftover vegan protein pancake batter to make Pudla Sandwich.

Nutrition

Serving: 2per person | Calories: 271.51kcal | Carbohydrates: 45.16g | Protein: 18.48g | Fat: 2.19g | Saturated Fat: 0.12g | Polyunsaturated Fat: 0.72g | Monounsaturated Fat: 0.19g | Sodium: 35.46mg | Potassium: 97.81mg | Fiber: 8.63g | Sugar: 2.3g | Vitamin A: 771.47IU | Vitamin C: 5.81mg | Calcium: 46.59mg | Iron: 2.92mg