Moong dal chilla is a traditional Indian breakfast dish made with protein-rich moong daal. In other parts of India, it’s called puda or pudla, and it’s comparable to besan chilla and oats chilla. The besan chilla, on the other hand, can be made right away because no soaking is required. To produce the batter, the soaked moong dal is pounded to a paste and then blended with vegetables and spices. The batter is then spread out on a Tawa in a round form to make spicy split moong dal chilla. If you love moong dal chilla then here we have shared a homemade moong dal chilla recipe. Follow the recipe to make moong dal chilla at home with minimum ingredients.
Moong Dal Chilla is easy to prepare once you have soaked moong dal with you. It’s a perfect dish for breakfast. Kids love Besan chilla, Oats chilla, Rava chilla, and moong dal chilla. This is the reason here we have shared this recipe with you all.
Soak the moong lentils overnight if you plan to make moong dal chillas for breakfast. Soak the moong lentils for 3 to 4 hours if you plan to serve chillas as an evening snack or after-school snack for kids.
Check out the easy-to-made recipe of moong dal chilla, we have made this recipe with basic ingredients only which are available in the majority of the Indian household. Do try this recipe at home to make protein-rich chilla for breakfast or evening snacks.
List of Ingredients for Moong Dal Chilla
- 1 cup Split Moong Dal without skin (dhuli moong dal)
- 1/2 inch piece of ginger, chopped
- 1 Green Chilli, chopped
- 2 Tomatoes, finely chopped
- 1 medium Onion, finely chopped
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chilli Powder
- 1 teaspoon Cumin-Coriander Powder
- 2-4 tablespoons chopped Coriander Leaves
- Salt to taste
- Oil for shallow frying
Step 1: Rinse 1 cup moon dal in water 3 to 4 times. Then soak it in 2 to 3 cups of water for 3 to 4 hours.
Step 2: After soaking for 3 to 4 hours, moong dal will increase in size. Drain the excess water.
Step 3: To make moong dal chilla batter, add the moong dal to the mixer grinder. Add ¼ cup of water, refrain from adding too much water. Grind the moong dal to a fine batter. If the batter is hard then add some water, and grind it again till the batter is smooth and fine.
Step 4: Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, and ½ teaspoon roasted cumin powder or cumin powder into the batter.
Step 5: Add salt as per taste, stir the mixture well and keep it aside.
Step 6: Time to do some chopping. Finely chop onion, coriander leaves, tomato, chilies, and ginger, and keep them ready.
Step 7: Add the chopped ingredients to the moong dal batter. Make sure to mix it well.
Step 8: Keep the batter aside for 10 to 15 minutes. The consistency of the batter will changes slightly because the onions leave moisture. The consistency of the batter should be perfect, otherwise, the batter will not spread evenly on the Tawa. If the batter is thick, you can add a little bit of water to make it a pouring consistency. Also, do not add too much water. The batter should be neither too thick nor too thin.
Step 9: The batter is ready. It’s time to make a chilla. Take the non-stick Tawa and put it on a gas flame. Make sure Tawa is hot before adding batter.
Step 10: Take a scoop of the batter and add it to the center of Tawa. just rotate the batter with the back of the spatula giving a round and even shape. Cook chilla on a medium flame.
Step 11: To cook it perfectly, Drizzle few drops of oil around the edges of the chilla. Cook over medium until the base surface turns golden brown in color, it will take approx. 1-2 minutes.
Step 12: Once the bottom is cooked, flip the chilla using a spatula and cook until golden spots appear, for approx. a minute.
Step 13: Fold the chilla once it’s crispy and golden brown.
Step 14: Your Moong Dal Chilla is ready. Transfer it to a plate. Prepare chillas from the remaining batter in the same way.
Serve moong dal chillas with coriander chutney or tomato ketchup. Serve them hot.
- Making a chilla is all about the consistency of the batter, therefore, make sure to pay attention to the consistency. The batter should neither be too thick nor too thin.
- Make sure to soak the moong dal for 3 to 4 hours.
- If you are making it for your kids then do not add green chilies.
- Use good quality non-sticky Tawa, otherwise, the batter will stick on the Tawa.
- If you don’t have nonsticky Tawa then add some oil to the Tawa before adding the batter.
- Make sure to serve them hot with coriander chutney or tomato ketchup.
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