Amazing Moong Dal Chilla: 10 Minutes to Yum

Introduction

If you’re looking for a quick and nutritious meal, moong dal chilla should be at the top of your list. This Indian pancake, made from green gram lentils, is not only delicious but also packed with protein and fiber, making it a perfect choice for breakfast or a light snack.

What makes moong dal chilla truly exceptional is its versatility. You can customize it with various spices, vegetables, and herbs, ensuring that every batch is unique. Best of all, you can whip it up in just ten minutes, making it a go-to option for busy weeknights or leisurely weekend brunches.

With the right ingredients and a bit of technique, you'll create a golden, crispy chilla that will impress your family and friends. Let’s dive into this delightful recipe that’s sure to become a staple in your kitchen.

Ingredients

• 1 cup moong dal, soaked for 2-3 hours
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt, adjust to taste
• 1/4 cup chopped onions
• 1/4 cup chopped tomatoes
• 1/4 cup chopped spinach or cilantro
• 1-2 green chilies, finely chopped (optional)
• 1 tablespoon oil, for cooking

Directions & Preparation

1. Drain and rinse the soaked moong dal. Transfer it to a blender along with cumin seeds, turmeric powder, red chili powder, and salt. Add a little water and blend until you achieve a smooth batter. The consistency should be similar to pancake batter.
2. Transfer the batter to a bowl and stir in the chopped onions, tomatoes, spinach or cilantro, and green chilies if using. Mix well to combine all the ingredients.
3. Heat a non-stick skillet or tawa over medium heat and add a teaspoon of oil, spreading it evenly.
4. Once the oil is hot, pour a ladleful of the batter onto the skillet and spread it gently into a circle about 6 inches in diameter.
5. Cook for 2-3 minutes or until the edges start to lift and the bottom turns golden brown. Drizzle a little oil around the edges for extra crispiness.
6. Flip the chilla carefully and cook for another 2-3 minutes on the other side until golden brown.
7. Remove from the skillet and repeat the process with the remaining batter, adding oil as needed.
8. Serve hot with yogurt, chutney, or your favorite dipping sauce.

FAQs

What if my moong dal chilla turns out soggy?

Ensure that your batter is not too watery; it should be thick enough to hold its shape. Also, cook on medium heat to allow a nice crust to form.

Can I add vegetables other than spinach or tomatoes?

Absolutely! Feel free to incorporate grated carrots, bell peppers, or even finely chopped mushrooms for added flavor and nutrition.

What can I do if my chilla is bland?

Increase the seasoning by adding more salt, spices, or herbs to the batter. You can also serve it with a flavorful chutney.

Can I prepare the batter in advance?

Yes, you can prepare the batter a few hours ahead. Just store it in the refrigerator and give it a good stir before using.

What if I want a thicker chilla?

You can add a little more moong dal to the batter to make it thicker, but adjust the water accordingly to maintain a smooth consistency.

Can I use other types of lentils for this recipe?

While moong dal is traditional, you can experiment with urad dal or even a mix of lentils for a different taste and texture.

What should I do if my chilla breaks while flipping?

Make sure to cook it well on the first side before flipping. If it still breaks, it may need more cooking time or a slightly thicker batter.

Conclusion

Moong dal chilla is a delightful dish that combines ease of preparation with wholesome ingredients, perfect for any meal of the day. Its crispy texture and savory flavors make it irresistibly tasty.

With just a few ingredients and minimal cooking time, you can create a satisfying and healthy meal. Enjoy experimenting with different add-ins to make it your own, and don’t forget to share this recipe with friends and family who are looking for quick meal solutions.

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Amazing Moong Dal Chilla: 10 Minutes to Yum

Make Amazing Moong Dal Chilla: 10 Minutes to Yum with clear steps, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1 cup moong dal soaked for 2-3 hours
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt adjust to taste
• 1/4 cup chopped onions
• 1/4 cup chopped tomatoes
• 1/4 cup chopped spinach or cilantro
• 1-2 green chilies finely chopped (optional)
• 1 tablespoon oil for cooking

Method

 

1. Drain and rinse the soaked moong dal. Transfer it to a blender along with cumin seeds, turmeric powder, red chili powder, and salt. Add a little water and blend until you achieve a smooth batter. The consistency should be similar to pancake batter.
2. Transfer the batter to a bowl and stir in the chopped onions, tomatoes, spinach or cilantro, and green chilies if using. Mix well to combine all the ingredients.
3. Heat a non-stick skillet or tawa over medium heat and add a teaspoon of oil, spreading it evenly.
4. Once the oil is hot, pour a ladleful of the batter onto the skillet and spread it gently into a circle about 6 inches in diameter.
5. Cook for 2-3 minutes or until the edges start to lift and the bottom turns golden brown. Drizzle a little oil around the edges for extra crispiness.
6. Flip the chilla carefully and cook for another 2-3 minutes on the other side until golden brown.
7. Remove from the skillet and repeat the process with the remaining batter, adding oil as needed.
8. Serve hot with yogurt, chutney, or your favorite dipping sauce.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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