Prep Time: 10 mins (plus 2 hrs soak time)
Cook Time: 15 mins
Total Time: 25 mins
Serves: 2-3 | Cuisine: Indian | Course: Breakfast / Snack
🫓 What is Moong Dal Chilla?
Moong Dal Chilla (also spelled Moong Dal Cheela) is a healthy, protein-rich Indian pancake made using soaked and ground yellow moong dal (split green gram). It’s a delicious alternative to regular dosas or omelettes — no eggs, no refined flour, yet filling, savory, and perfect for all age groups.
This quick dish is commonly made for breakfast or a light dinner across North Indian households. With a texture that’s slightly crispy outside and soft inside, Moong Dal Chilla pairs beautifully with green chutney, ketchup, or even plain curd.
💪 Why You’ll Love This Recipe
- High in Protein – Great vegetarian alternative to eggs
- Gluten-free & Vegan
- Easy to digest – Great for kids and elderly
- Versatile – Add grated veggies, paneer, or spinach to mix it up
- Perfect for Weight Loss Diets
🌾 Ingredients
Here’s everything you’ll need to make this nutritious breakfast:
- 1 cup Yellow Moong Dal (split)
- 1 small Onion, finely chopped
- 1 medium Tomato, chopped (optional)
- 1–2 Green chilies, chopped
- ½ inch Ginger, grated
- 2 tbsp Chopped coriander
- ¼ tsp Turmeric powder
- Salt to taste
- Water as needed (to grind)
- Oil or ghee for cooking
✅ Optional Add-ins: Grated carrot, spinach, capsicum, or paneer
🧑🍳 Step-by-Step Recipe
🥣 Step 1: Soak & Grind the Dal
Wash the moong dal 2–3 times and soak it in water for 2 hours. Drain the water and grind the dal with ginger and green chili into a smooth batter. Add just enough water to help blend — don’t make it too runny.
🍅 Step 2: Add Flavors
Pour the batter into a bowl. Add chopped onion, tomato, turmeric, coriander, and salt. Mix well.
Tip: You can also add ajwain (carom seeds) or cumin seeds for extra flavor and digestion support.
🔥 Step 3: Make the Chilla
Heat a non-stick tawa or cast-iron skillet on medium heat. Grease with a little oil.
Pour a ladleful of batter and spread it gently like a pancake. Drizzle a few drops of oil around the edges.
Cook on one side for 2–3 minutes till golden brown, then flip and cook the other side.
Repeat with the remaining batter.
🧂 Serving Suggestions
- Serve hot with mint-coriander chutney, sweet chutney, or yogurt
- Roll it like a wrap with a paneer or veggie stuffing
- Eat as-is with a cup of masala chai or filter coffee!
🧠 Tips for Perfect Moong Dal Chilla
- Soaking Time: Soaking softens the dal and makes it easier to digest — don’t skip it!
- Rest the Batter: Let the batter sit for 10 minutes before cooking for fluffier chillas.
- Crispier Chilla? Use a cast-iron pan and cook on medium-high flame.
- Stuffed Chilla: Add grated paneer or cheese between two chillas for a lunchbox treat.
🔁 Variations You Can Try
- Spinach Moong Chilla: Blend spinach leaves into the batter for a green boost.
- Sprouted Moong Chilla: Use sprouted moong beans for an even higher nutrition profile.
- Stuffed Moong Dal Wrap: Add sautéed veggies inside and roll it up like a frankie.
❓ FAQ – You Asked, We Answered
Q: Is moong dal chilla good for weight loss?
Yes! It’s high in protein and fiber, keeps you full for longer, and is cooked with very little oil.
Q: Can I store the batter?
Yes. You can store the batter in the fridge for up to 2 days. Just stir well before using.
Q: Can I skip onions or tomatoes?
Absolutely. You can customize ingredients as per taste or dietary needs.
📦 Nutrition Info (Approx per Chilla)
- Calories: 110
- Protein: 7g
- Carbs: 12g
- Fat: 3g
- Fiber: 2g
(Values will vary based on portion size and ingredients)
📌 Final Thoughts
Moong Dal Chilla is one of those rare recipes that checks all the boxes: it’s healthy, quick, versatile, and absolutely delicious. Whether you’re looking for a new tiffin recipe, a diet-friendly meal, or simply want to break the monotony of parathas and sandwiches — this is a must-try!
👉 Bookmark this post or print the recipe — and tag us if you try it at home!
