• June 23, 2022

Moong Dal Chilla

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Moong Dal Chilla is a classic Indian breakfast dish that is enjoyed with pickles or chutneys. These Savory Green Gram Lentils Pancakes make for a healthy and EASY gluten-free option for naan, parathas, and roti. They make for a delicious wrap to roll up your favorite foods.

Mung Dal Chilla served in a white plate

Thank you for all the love for my Masoor Dal Chilla recipe. I am humbled to see it go viral on social media and to see how much you guys enjoyed it. A few of you asked for more gluten-free flatbread recipes and so here is one that I grew up eating. I hope you enjoy it as much as we do and do check out all the substitutions for this versatile dish.

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What is Chilla

Chilla or Cheela also known as Puda or Pudla are savory pancakes made with lentils. They are easy to make and do not have a leavening agent or need fermentation. In India, Pudla is often enjoyed for breakfast with chutney and pickles. I love serving them in place of naan or parathas as a healthy, gluten-free, and vegan flatbread.

Ingredients

  • Moong Dal – Also known as Mug or Mung Dal, is often used to make Khichdi, Tadka Dal, or tempered for veggies like stir-fried Cabbage, these small yellow lentils have a very mild and flavorful. They soak much faster than other lentils and are versatile enough to be mixed in with a variety of ingredients to make savory as well as sweet dishes
  • Green Chili – Indian green chili adds earthy flavors and spicy to these pancakes. You can add more or less depending on the spice level you like
  • Ginger – Fresh ginger adds a hint of spice and peppery aroma
  • Cumin Seeds – Add nutty, warm flavors. If you do not have whole cumin seeds you can also use ground cumin
  • Turmeric – Healing spice that adds a peppery-woody taste and a deep golden color to the chilla 
  • Rice Flour – Adding rice flour to the blended batter help make the chilla crisp
  • Onion – Finely diced red onions add beautiful color to the chilla while adding a touch of sweet flavor when they are cooked
ingredients to make moong dal chilla

Variations

  • Substitute Whole green mung beans or split mung beans with skin ( also known as “Chilkewali” mung dal) in place of yellow moong dal
  • Substitute Rice flour with ¼ cup of poha. Simply grind the poha along with the mung dal
  • You can also soak 2 to 3 tablespoons of quinoa along with the mung beans for added nutrition

How to make Moong Dal Chilla

  • Rinse and drain mung dal and soak in water overnight or at least 4 hours
  • Drain out all the water. Add the lentils to a blender jar
  • Add green chili, ginger, cumin seeds, salt, and half of the water
photos one through four showing how to make mug dal chilla batter
  • Blend together to make a fine batter
  • Take out the batter in a mixing bowl
  • Add turmeric, rice flour, and remaining water and mix well
photos five through eight showing moong dal batter
  • Add onions and cilantro. Mix well and rest the batter for five minutes
photos nine and ten showing how to Moong Dal batter with onions and cilantro
  • Preheat the pan to low-medium heat. Lightly oil the pan
  • Pour around ⅓ cup of batter and spread it into a 5 to 6-inch circle. Cook on medium heat for 2 to 3 minutes. Add a few drops of oil and then carefully flip the chilla
  • Add drizzle some oil on the top and cook for another 2 to 3 minutes or until the chilla has light brown marks. Take the chilla out and repeat with the remaining batter
photos eleven through fourteen showing how to cook mung dal chilla

Serving

Serve hot chillas with your favorite pickle and chutney as a breakfast or snack along with a cup of ginger chai. For main meals, I serve them with curries like mushroom masala, potato masalamushroom matar malai, or cabbage stir fry.

Moong Dal Pudla served with chutney and pickle

Storing

These savory pancakes are a perfect make-ahead recipe. The batter can be refrigerated for 2 to 3 days, add the onions and cilantro just before cooking the chilla. If you have the leftover batter with onions and cilantro in them, you can still refrigerate it for a day. The cooked chillas can be refrigerated in an airtight container for 3 to 5 days. To reheat simply place them on a hot pan and cook on both sides for 1 to 2 minutes.

Tips for cooking Chilla

  • To make evenly spread chilla every time, it’s important to have the pan at the right temperature. It should be on low heat when you are pouring and spreading the batter
  • Between each chilla use a couple of wet paper towels to wipe the pan, allowing it to cool down. This gives you enough time to thinly spread the batter for your next chilla. If the pan is too hot, the batter may stick to the back of the spoon as you spread it, making it difficult to spread it thin and even
  • After spreading the batter, increase the heat to medium and cook the dosa until the bottom starts to turn golden

More Indian Bread Recipes

Recipe

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Mung Dal Chilla served with chutney and pickle
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5 from 3 votes

Moong Dal Chilla

Gluten-free Vegan Mung Dal pancakes spiced with green chili and ginger. Makes 8 chilla.

Prep Time10 mins

Cook Time30 mins

Soaking Time4 hrs

Total Time4 hrs 40 mins

Course: Breakfast, Brunch, Lunch

Cuisine: Indian

Servings: 4

Calories: 285kcal

Ingredients

Instructions

  • Rinse and drain moong dal and soak in water overnight or at least 2 hours

  • Drain out all the water. Add the dal to a blender jar.

  • Add green chili, ginger, cumin seeds, salt, and half of the water.

  • Blend together to make a fine batter.

  • Take out the batter in a mixing bowl. Add turmeric, rice flour, and remaining water and mix well.

  • Add onions and cilantro. Mix well and rest the batter for five minutes.

  • Preheat the pan to low-medium heat. Lightly oil the pan.

  • Pour around ⅓ cup of batter and spread it into a 6-inch circle. Cook on medium heat for 2 to 3 minutes. Add a few drops of oil and then carefully flip the chilla.

  • Add drizzle some oil on the top and cook for another 2 to 3 minutes or until the chilla has light brown marks. Take the chilla out and repeat with the remaining batter.

Notes

Tips for cooking Chilla

  • To make evenly spread chilla every time, it’s important to have the pan at the right temperature. It should be on low heat when you are pouring and spreading the batter
  • Between each chilla use a couple of wet paper towels to wipe the pan, allowing it to cool down. This gives you enough time to thinly spread the batter for your next chilla. If the pan is too hot, the batter may stick to the back of the spoon as you spread it, making it difficult to spread it thin and even
  • Once you are done spreading the batter, increase the heat to medium and cook the dosa until the bottom starts to turn golden

Nutrition

Calories: 285kcal | Carbohydrates: 40g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 930mg | Potassium: 59mg | Fiber: 6g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

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