Moong Dal Chilla are healthy, nutritious, spiced and tasty Indian style pancakes made with moong lentils, herbs and spices. This Moong Dal Cheela makes for a great breakfast, brunch or even lunch when you want to have something different and healthy at the same time.
Soak the lentils with 2 to 3 cups of water for 3 to 4 hours or overnight if you plan to make the chilla for breakfast.
The moong dal will swell or double up in size. Discard the water. Rinse the mung lentils again a few times in water. Drain all the water.
In a grinder, add the soaked moong lentils and ¼ cup of water. Grind to a smooth and fine consistency.
Don't add too much water as the lentils might not grind evenly. We need a smooth and lump free batter for moong dal chilla.
Making moong dal chilla batter
Take the finely ground batter in a bowl. Add turmeric powder, red chili powder, cumin powder and salt or as required.
Mix very well.
Then add add chopped coriander leaves, chopped onions, grated ginger, finely chopped green chilies and a pinch of asafoetida.
Again mix very well.
Allow the batter to rest for 15 to 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. But remember not to add too much of water as the batter will not spread evenly on the skillet or tawa.
The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.
Making moong dal chilla
Heat a well seasoned pan. This is important as the pan has to be hot before you make the cheelas.If using a cast iron pan, spread ½ teaspoon of oil evenly on the pan.If using a non-stick pan, do not spread oil on it.
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.
Cook the chilla on medium heat. After a minute they will look crisp and brown from the bottom.
At this point drizzle a bit of oil around the edges and in the center of the chilla. Spread the oil drops with a spoon all over the cooked chilla.
Flip the chilla and cook the other side for a minute.
Once the moong dal chilla appear crisp and golden, remove and place aside.
Similarly make all other chilla. You can opt to stuff the chilla with some grated paneer if you want.
Serve moong dal chilla with tomato ketchup or green chutney.
Add the ground 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).