moong dal chilla recipe, how to make moong dal cheela

Moong dal chilla recipe With step by step photos – this moong dal cheela is a healthy, nutritious and tasty chilla made with moong lentils.

Some days I prepare chilla for breakfast as well as snacks – like Besan chilla, Oats chilla, Rava chilla and moong dal chilla. While besan chilla is quick to prepare, for the moong dal chillas the mung lentils need to be soaked overnight or for some hours.

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moong dal chilla recipe

If you plan to prepare moong dal chillas for breakfast Then soak the moong lentils overnight. If you plan to Prepare chillas as an evening snack or after school snack for kids, then soak the moong lentils for 3 to 4 hours.

Moong dal chilla can be made with both split & husked moong or whole moong. In this recipe I have used yellow mung lentils. Some spices and herbs are also added. this recipe of moong dal chilla is one of the first recipes that I learnt from my mom. She would make it often and still does makes them now.

Chilla are also known as pudas, pudlas and polis in India. chilla are very popular towards north India, Rajasthan and Gujarat region. Similarly towards the south side Pesarattu dosa are made from whole green gram. Moong dal is one of those lentils which is tridoshic – balances all the three doshas.

moong dal chilla recipe

Chillas can be made either soft or crisp. if the batter is poured and not spread much just like uttappams then soft chillas can be made. If the batter is spread across evenly and thinly then you can make crisp chillas.

Serve moong dal chilla with green chutney or tomato ketchup. You can serve the chilla plain or with some toasted homemade bread or chapati.

You can also serve the chilla stuffed with some crumbled or grated paneer. To make them more nutritious you could also add some grated carrot, shredded cabbage, chopped capsicum and some grated beetroot. Moong dal chilla can be made as a breakfast, snack or even packed in lunch boxes.

Preparation to make moong dal cheela recipe

1. Rinse 1 cup moong dal 3 to 4 times in water.

moong dal chilla recipe

2. Then soak moong dal with 2 to 3 cups of water for about 3 to 4 hours.

moong dal chilla recipe

3. The moong dal will swell or double up in size. Discard the water.

moong dal for moong dal chilla recipe

Making moong dal chilla batter

4. Add the moong dal in a grinder jar. Grind with ¼ cup of water. Don’t add too much water else the moong dal won’t grind very well. In case you are not able to grind the moong lentils very well, then you can add 1 to 2 tablespoons more water. Grind to a smooth batter.

moong dal chilla recipe

5. Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and ½ teaspoon roasted cumin powder or cumin powder.

spices to make moong dal chilla recipe

6. Add 1 teaspoon salt or add as required.

salt for moong dal cheela recipe

7. Stir and mix well very well. Keep aside.

making moong dal chilla recipe

8. Chop coriander leaves, onion, chilies, ginger and keep them ready. You will need ¼ cup chopped coriander leaves, ¼ cup finely chopped onions, 1 teaspoon grated ginger and 1 to 2 green chilies (finely chopped).

ingredients for moong dal cheela recipe

9. Add the chopped ingredients to the moong dal batter.

batter to make moong dal chilla recipe

10. mix very well.

making moong dal cheela recipe

11. Add a pinch of hing and mix again.

preparing moong dal cheela recipe

12. Allow the batter to rest for 15 to 20 minutes. the onions will leave moisture and the consistency of the batter will change slightly. check the consistency of the batter. If its too thick then add 1 to 2 tablespoon of water. I added 1 tablespoon of water to make it to a pouring consistency. Adding too much water will not be good as the batter will not spread evenly on the tawa. the consistency of the batter has to be of a medium pouring consistency, neither too thick nor too thin.

batter to make moong dal chilla recipe

Making moong dal chilla

13. Heat the pan. This is important as the pan has to be hot before you make the cheela. Add a scoopful of batter towards the center of the pan.

moong dal chilla recipe

14. just rotate the batter with the back of spatula giving a round and even shape. Cook chilla on a medium flame.

moong dal chilla recipe

15. Drizzle few drops of oil around the edges of the chilla.

moong dal chilla recipe

16. Cook the chillas on medium flame. After a minute they will look crisp and brown.

moong dal chilla recipe

17. Flip the chillas and cook the other side for a minute, till golden brown and crisp.

moong dal chilla recipe

18. Once the chillas appear crisp and brown, fold them.

moong dal chilla recipe

19. Again fold them forming a triangular shape or you can just keep them round. Similarly make all other chillas. You could stuff the chillas with crumbled paneer, and then fold them. If using crumbled paneer, then fold from one side.

moong dal chilla recipe

Serve the Moong dal chilla Hot or warm with tomato ketchup or chutney. Since moong dal chillas stay soft, you can also pack them in tiffin box.

moong dal chilla recipe, moong dal cheela recipe

If you are looking for more Indian breakfast recipes then do check:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

moong dal cheela

4.84 from 12 votes
Moong dal chilla are healthy, nutritious and tasty chilla made with moong lentils, herbs and spices.
moong dal chilla recipe
Author:Dassana Amit
Prep Time:4 hrs
Cook Time:30 mins
Total Time:4 hrs 30 mins
Course:side dish,snacks
Cuisine:indian
Servings (change the number to scale):12 chillas
(1 CUP = 250 ML)

Ingredients

  • 1 cup moong dal (split & husked moong lentils)
  • 2 to 3 cups water for soaking
  • ¼ cup water, for grinding or add as required
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon roasted cumin powder or cumin powder (bhuna jeera powder)
  • 1 pinch hing (asafoetida)
  • ¼ cup chopped coriander leaves (dhania patta)
  • ¼ cup finely chopped onions
  • 1 teaspoon grated or finely chopped ginger (adrak)
  • 1 to 2 green chilies - finely chopped
  • 1 teaspoon salt or add as required
  • 1 to 2 tablespoon oil for cooking chillas or add as required

Instructions

soaking and grinding moong dal

  • Rinse the moong dal 3 to 4 times in water.
  • Soak moong dal with 2 to 3 cups of water for 3 to 4 hours or over night.
  • The moong dal will swell or double up in size. Discard the water.
  • In a grinder, grind soaked moong dal with ¼ cup of water. 
  • Don't add too much water else they might not grind evenly. We need a smooth and lump free batter for moong dal chillas.

making moong dal chilla batter

  • Take the batter in a bowl. Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon roasted cumin powder and 1 teaspoon salt or as required.
  • Mix very well. 
  • Then add add ¼ cup coriander leaves, ¼ cup finely chopped onion, 1 teaspoon grated ginger, finely chopped green chilies and a pinch of hing. 
  • Again mix very well. 
  • Allow the batter to rest for 15 -20 mins.
  • The onions will leave some moisture. check the consistency of the batter. If its too thick, then add 1 to 2 tablespoons more water. Adding too much water will not be good as it will not spread evenly on the tawa.
  • The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.

making moong dal chilla

  • Heat the pan. This is important as the pan has to be hot before you make the cheelas.
  • Add a scoopful of batter towards the center of the pan.
  • The batter will spread a little on its own.
  • Just rotate the batter with the back of spatula giving a round and even shape.
  • Drizzle few drops of oil around the edges of the chilla.
  • Cook the chilla on medium heat. After a minute they will look crisp and brown.
  • Flip the chillas and cook the other side for a minute.
  • Once the moong dal chilla appear crisp and brown, remove and place aside. 
  • Similarly make all other chilla. You can stuff the chilla with some grated paneer if you want. 
  • Serve moong dal chilla with tomato ketchup or green chutney.

Notes

  • Add the spice powders less or more depending on your preferences. 
  • You can skip or reduce green chilies, if you want.
  • For a spicy chilla, you can increase red chili powder or use hot green chilies.
  • Some grated veggies like carrots, beetroot, cabbage and capsicum can be added to give a nutritional boost in the chillas. 
  • For a gluten free moong dal chilla, skip adding asafoetida (hing). 
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

19 comments/reviews

  1. Delicious. Thank you.5 stars

    • welcome and thanks.

  2. Hi dassana
    I used to have the app of veg recipes of India but now I am not able to find it. Is it not available now?

    • priya, we removed the app for more than a year now. all the recipes are on the website.

  3. Love this recipe. Can I make the batter in advance and make it for the next day when required? My family members have different schedules so would love to serve them fresh chillas.5 stars

    • thanks. yes of course you can make the batter a day before and refrigerate it.

  4. Are you using an actual “grinder” like they use in India or is it a blender like we have in the US?

    • AR, its an actual “grinder” like we use in India. its not a blender.

  5. Is there any need for adding bean as binding agent?5 stars

    • what type of bean? there is no binding agent added in this recipe.

  6. Hi dassana…can we grind the Dal and keep the Dal a night before makin it…as mornings is basicaly a rush hour…do not have the time to do so5 stars

    • smeeta, you can do this way. but keep the ground dal batter in fridge. at room temperature the batter will get fermented.

  7. Hi,
    I just want to say that I love the option to adjust the serving on the recipe! makes everything so easy!:)5 stars

    • sanaa, glad to know this.

  8. very nice recipe4 stars

  9. I like your all recipes

    • thanks abdur

  10. We rajasthani love mung dal chila!
    However, we also add coarsely crushed coriander seeds, and coarsely crushed saunf- too, which imparts it’s unique and characteristic flavor!

    • thanks madhu for sharing these variations. i will try. the recipe i have shared is a family recipe of moong dal chilla, which i have been making for some years now. never tried preparing rajashthani version, but will try after your suggestions.