About This Moong Dal Chilla
Moong Dal Chilla is one of those Indian dishes that feels like it has been created just for a healthy, modern lifestyle. It’s light, protein-rich, low-calorie, gluten-free, and incredibly easy to digest making it a perfect fit for weight loss, diabetic-friendly diets, high-protein meal plans, and even heart-healthy routines. In many Indian households, this chilla has been a comfort-food hero for generations, offering nourishment without heaviness, flavor without guilt, and satisfaction without overloading the body.I still remember the early winter mornings at home when the fragrance of freshly ground moong dal filled the kitchen. My mother would always say, “Moong dal pet ko halka, lekin badan ko majboot banati hai.” Those golden-yellow chillas sizzling on an iron tawa had a warmth that could comfort the entire house. She would fold them gently, spread a little green chutney inside, and hand them over with a smile almost as if giving a warm hug disguised as breakfast. It wasn’t simply a dish; it was an emotion, a memory, and a celebration of good health.
What’s fascinating is its versatility. Simple moong dal chilla tastes earthy and comforting, stuffed paneer chilla feels luxurious and protein-packed, and vegetable-loaded versions offer a rainbow of nutrition. Whether you like it crispy or soft, spicy or plain, folded or rolled the chilla adapts to your taste and dietary needs. No fermentation is needed, no long preparation time, no fancy ingredients just soaked dal, a handful of spices, and a hot tawa.
In many Indian homes, it’s treated as the ultimate “healthy fast food.” You can serve it for breakfast, pack it in lunchboxes, make it as a snack, or pair it with light dinner dishes. Kids love it because it’s soft and flavorful, fitness lovers enjoy it for its protein boost, and elders appreciate it because it’s gentle on the stomach.
Most importantly, Moong Dal Chilla is proof that healthy food doesn’t need to be bland or boring. Every bite delivers wholesome nutrition along with satisfying taste a combination that is becoming rare in today’s world. So if you’re looking for the best diet food for weight loss, a low-calorie Indian meal, or a protein-rich vegetarian recipe, this nutritious chilla is about to become your new kitchen favorite.
Let’s dive into this delicious, energizing recipe that brings together tradition, health, and flavor all in one perfectly golden, nourishing chilla.
What Make This Recipe is Special – Moong Dal Chilla
Moong Dal Chilla is not just another Indian breakfast dish; it’s a perfect blend of health, nutrition, and taste, making it truly special. Unlike regular pancakes or parathas, this protein-rich chilla is made primarily from soaked and ground moong dal, which naturally boosts its high-protein content, making it ideal for weight loss and fitness enthusiasts. Its light yet satisfying texture allows it to be a low-calorie recipe, perfect for those looking for a healthy dinner or breakfast option without compromising on taste.What makes this recipe even more unique is its versatility. You can enjoy it plain, stuffed with paneer, vegetables, or tofu, or pair it with a variety of chutneys and sauces. This flexibility allows it to cater to different dietary needs, including diabetic-friendly meals, low GI (Glycemic Index) diets, and heart-healthy options. Families can adjust the spice levels to suit kids or adults, ensuring everyone enjoys it.
Beyond nutrition, moong dal chilla carries a nostalgic and cultural significance. Many of us have fond memories of enjoying these crispy yet soft chillas cooked by family members on weekend mornings. The aroma of tempered spices, fresh herbs, and lightly fried dal fills the kitchen, bringing a sense of warmth and comfort that transcends a simple meal.
Additionally, the chilla is incredibly quick and easy to prepare, requiring no fermentation, which means you can make it in less than 30 minutes perfect for busy mornings or last-minute healthy meals. Its high fiber content keeps you full for longer, aids digestion, and helps in maintaining a healthy weight.
In essence, moong dal chilla is a balanced, protein-packed, and versatile dish that seamlessly fits into healthy, weight-conscious, and diabetic-friendly diets. It’s simple to make, flavorful, and has the power to bring the taste of traditional Indian cuisine right to your modern kitchen, making it a recipe that deserves a special place in your weekly meal plan.
Ingredients List for Moong Dal Chilla
Yellow Moong Dal (1 cup)Split yellow moong dal is the base of this chilla. Soaking it for 3–4 hours softens the lentils, making the batter smooth and easy to blend. It is high in protein and fiber, which helps in weight management and provides sustained energy for the morning.
Green Chilies (1–2 finely chopped)
Adds a mild heat and enhances the flavor. Green chilies are also rich in vitamin C and antioxidants, which help boost immunity.
Ginger (1-inch piece, grated)
Ginger gives a fresh, zesty aroma to the chilla and aids digestion. It also balances the flavors of lentils and spices.
Asafoetida (Hing, a pinch)
Hing improves digestion and adds a subtle umami flavor, making the chilla more aromatic and easy on the stomach.
Salt (to taste)
Enhances the natural flavors of the lentils and vegetables. Use pink or sea salt for a healthier option.
Water (as needed)
Water is used to grind the soaked dal into a smooth, pourable batter. The consistency should be similar to pancake batter for even cooking.
Fresh Coriander
Coriander adds a fresh, herbaceous note and mild citrus flavor. It also provides vitamins A, C, and K.
Grated Carrots / Seasonal Vegetables
Adds fiber, color, and sweetness naturally. You can also use finely chopped capsicum or zucchini for extra nutrition.
Paneer
For a protein boost, add crumbled paneer in the batter or as a stuffing. It makes the chilla richer and keeps you fuller for longer.
Cumin Seeds (½ teaspoon, lightly roasted)
Adds aroma and mild nutty flavor. Cumin is also good for digestion and metabolism.
Turmeric Powder (¼ teaspoon, optional)
Gives a subtle golden color and adds anti-inflammatory properties.
Oil or Ghee (1–2 teaspoons for cooking)
Used to grease the pan lightly, ensuring the chilla gets a crispy edge while remaining soft inside. For a healthier option, use heart-healthy oils like olive or avocado oil.
Turmeric Powder (¼ teaspoon, optional)
Gives a subtle golden color and adds anti-inflammatory properties.
Oil or Ghee (1–2 teaspoons for cooking)
Used to grease the pan lightly, ensuring the chilla gets a crispy edge while remaining soft inside. For a healthier option, use heart-healthy oils like olive or avocado oil.
Essential Equipment Needed for Moong Dal Chilla
- Blender / Mixer Grinder: To grind soaked moong dal into smooth batter.
- Mixing Bowl: For mixing the batter with spices and optional fillings.
- Ladle / Spoon: To pour and spread batter evenly on the pan.
- Non-Stick Tawa / Pan: For even cooking without sticking.
- Spatula: To flip chillas gently without tearing.
- Small Bowl for Oil / Ghee: To lightly grease the pan.
- Plate / Serving Platter: To stack cooked chillas and keep them warm.
How to Make Perfect Moong Dal Chilla
Soak the Dal:
Rinse 1 cup of split yellow or green moong dal thoroughly under running water until the water runs clear. Soak the dal in enough water for 3–4 hours or overnight for best results. This softens the dal and makes it easier to grind into a smooth batter.
Prepare the Batter:
Drain the soaked dal and transfer it to a blender. Add 1–2 tablespoons of water gradually and grind to a smooth, thick batter. The consistency should be pourable but not too runny. Transfer the batter to a mixing bowl.
Add Seasonings:
Rinse 1 cup of split yellow or green moong dal thoroughly under running water until the water runs clear. Soak the dal in enough water for 3–4 hours or overnight for best results. This softens the dal and makes it easier to grind into a smooth batter.
Prepare the Batter:
Drain the soaked dal and transfer it to a blender. Add 1–2 tablespoons of water gradually and grind to a smooth, thick batter. The consistency should be pourable but not too runny. Transfer the batter to a mixing bowl.
To the batter, add salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder (optional), 1 teaspoon ginger-green chili paste, and chopped coriander leaves. Mix everything well. You can also add finely chopped onions, grated carrots, or bell peppers for extra nutrition and flavor.
Optional Paneer or Vegetable Stuffing:
If making stuffed chillas, crumble 50–100 grams of paneer and mix with finely chopped vegetables like capsicum or spinach. Season lightly with salt and pepper. Keep this ready for filling.
Heat the Pan:
Place a non-stick tawa or skillet on medium heat. Drizzle a few drops of oil and spread it lightly using a brush or paper towel.
Cook the Chilla:
Pour a ladleful of batter onto the pan and spread it gently into a thin circular shape. If adding stuffing, place a small amount in the center and fold the edges over. Cook for 2–3 minutes or until the underside turns golden brown.
Flip Carefully:
Using a spatula, flip the chilla gently. Cook the other side for another 2–3 minutes until it is fully cooked and slightly crisp. If you prefer softer chillas, cook for slightly less time.
Repeat the Process:
Continue making chillas with the remaining batter, adding a few drops of oil for each if needed. Stack them on a plate and cover with a clean kitchen towel to keep warm.
Serving Suggestion:
Serve hot with green chutney, yogurt, or tomato ketchup. Stuffed chillas can also be paired with coriander or mint chutney for extra flavor. These chillas make a perfect breakfast, evening snack, or healthy lunchbox option.
Storage Tips:
Moong dal chillas are best enjoyed fresh. If storing, cool completely, place them in an airtight container, and refrigerate for up to 2 days. Reheat on a non-stick pan for a few seconds before serving to maintain their texture.
Batter Consistency: The batter should be thick but pourable. If it’s too runny, the chillas will break; if too thick, they won’t spread evenly. Adjust water gradually while blending.
Add Veggies Finely: Finely chopped vegetables like carrots, bell peppers, spinach, or onions not only enhance flavor but also improve texture. Ensure they are small enough to cook quickly on the pan.
Control Heat: Cook chillas on medium heat. High heat may burn them before the inside cooks properly, and low heat can make them dry and hard.
Use Non-Stick Pan: A good non-stick tawa ensures even cooking and easy flipping without sticking or breaking.
Stuffing Tips: If making stuffed chillas, ensure the filling is dry or lightly sautéed. Excess moisture can make the chilla soggy and difficult to flip.
Stacking and Keeping Warm: Stack cooked chillas on a plate and cover with a clean kitchen towel. This keeps them soft and warm until serving.
Serving Variations: Serve with green chutney, yogurt, tomato ketchup, or even a drizzle of olive oil for a healthier twist. You can also roll them with lettuce or wrap in whole wheat roti for a quick meal.
Make Ahead: You can prepare the batter in advance and refrigerate for up to 12 hours. Blend again slightly before cooking if it thickens.
Crispy vs Soft: For softer chillas, cook slightly less; for crispier chillas, cook a bit longer on medium heat and drizzle a few drops of oil around edges.
Optional Paneer or Vegetable Stuffing:
If making stuffed chillas, crumble 50–100 grams of paneer and mix with finely chopped vegetables like capsicum or spinach. Season lightly with salt and pepper. Keep this ready for filling.
Heat the Pan:
Place a non-stick tawa or skillet on medium heat. Drizzle a few drops of oil and spread it lightly using a brush or paper towel.
Cook the Chilla:
Pour a ladleful of batter onto the pan and spread it gently into a thin circular shape. If adding stuffing, place a small amount in the center and fold the edges over. Cook for 2–3 minutes or until the underside turns golden brown.
Flip Carefully:
Using a spatula, flip the chilla gently. Cook the other side for another 2–3 minutes until it is fully cooked and slightly crisp. If you prefer softer chillas, cook for slightly less time.
Repeat the Process:
Continue making chillas with the remaining batter, adding a few drops of oil for each if needed. Stack them on a plate and cover with a clean kitchen towel to keep warm.
Serving Suggestion:
Serve hot with green chutney, yogurt, or tomato ketchup. Stuffed chillas can also be paired with coriander or mint chutney for extra flavor. These chillas make a perfect breakfast, evening snack, or healthy lunchbox option.
Storage Tips:
Moong dal chillas are best enjoyed fresh. If storing, cool completely, place them in an airtight container, and refrigerate for up to 2 days. Reheat on a non-stick pan for a few seconds before serving to maintain their texture.
Chef Style Pro Tips for Perfect Moong Dal Chilla
Soak Dal Properly: Always soak moong dal for at least 3–4 hours or overnight. This ensures a smooth batter and soft, fluffy chillas.Batter Consistency: The batter should be thick but pourable. If it’s too runny, the chillas will break; if too thick, they won’t spread evenly. Adjust water gradually while blending.
Add Veggies Finely: Finely chopped vegetables like carrots, bell peppers, spinach, or onions not only enhance flavor but also improve texture. Ensure they are small enough to cook quickly on the pan.
Control Heat: Cook chillas on medium heat. High heat may burn them before the inside cooks properly, and low heat can make them dry and hard.
Use Non-Stick Pan: A good non-stick tawa ensures even cooking and easy flipping without sticking or breaking.
Stuffing Tips: If making stuffed chillas, ensure the filling is dry or lightly sautéed. Excess moisture can make the chilla soggy and difficult to flip.
Stacking and Keeping Warm: Stack cooked chillas on a plate and cover with a clean kitchen towel. This keeps them soft and warm until serving.
Serving Variations: Serve with green chutney, yogurt, tomato ketchup, or even a drizzle of olive oil for a healthier twist. You can also roll them with lettuce or wrap in whole wheat roti for a quick meal.
Make Ahead: You can prepare the batter in advance and refrigerate for up to 12 hours. Blend again slightly before cooking if it thickens.
Crispy vs Soft: For softer chillas, cook slightly less; for crispier chillas, cook a bit longer on medium heat and drizzle a few drops of oil around edges.
How To Enjoy This Moong Dal Chilla
- Green Coriander-Mint Chutney – Fresh, tangy, and slightly spicy chutney perfectly complements the mild flavor of the chilla.
- Tomato Ketchup / Sweet Chili Sauce – A kid-friendly and quick option, especially great with stuffed chillas.
- Yogurt / Curd – Plain yogurt or raita adds a protein-rich, digestive-friendly side to balance the chilla.
- Paneer Filling or Tofu Cubes – For extra protein, serve lightly spiced paneer or tofu cubes alongside.
- Sautéed Vegetables – Capsicum, carrots, and beans sautéed lightly add fiber, crunch, and nutrition.
- Avocado Dip – Creamy avocado dip is a healthy fat option, perfect for weight-loss or keto-friendly meals.
- Sprouts Salad – A mix of moong sprouts, chopped veggies, and a dash of lemon juice makes the meal nutrient-rich and high-protein.
- Herbal Tea / Green Tea – A cup of herbal or green tea alongside makes it a refreshing and light breakfast or snack combo.
Nutritional Information (Per Serving – 2 Moong Dal Chillas)
Moong Dal Chilla is a protein-rich and healthy breakfast option that is low in calories and perfect for weight loss and diabetic-friendly diets. Each serving provides essential nutrients to keep you energized and full.
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 11 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Total Fat | 4 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 120 mg |
| Potassium | 350 mg |
| Vitamin A | 6% DV |
| Vitamin C | 12% DV |
| Calcium | 6% DV |
| Iron | 12% DV |
Health Highlights:
Moong Dal Chilla is a high-protein vegetarian meal, rich in fiber, and ideal for a low-calorie diet. It helps in weight management, supports heart health, and is perfect as a healthy breakfast or snack. Gluten-free, easy to digest, and full of energy-boosting nutrients, this chilla keeps you full for hours.
Trying This Twist Of Moong Dal Chilla
Plain Moong Dal ChillaA simple, protein-rich chilla made with minimal spices. Perfect for a quick breakfast or a light snack. Soft, fluffy, and healthy, it’s a classic option for anyone looking for a clean and nutritious start to the day.
Stuffed Paneer Moong Dal Chilla
Filled with creamy paneer for an extra protein boost. This variation is kid-friendly, delicious, and highly nutritious. The mild spices and soft paneer make it an ideal choice for lunchboxes or weekend breakfast treats.
Vegetable Moong Dal Chilla
Finely chopped carrots, capsicum, and spinach are added to the batter, creating a colorful, fiber-rich, and vitamin-packed chilla. Great for encouraging kids to eat vegetables in a fun way, or for adults seeking a wholesome meal.
Spicy Moong Dal Chilla
Flavored with green chilies, ginger, and Indian spices, this version is perfect for spice lovers. It adds a zesty kick to your breakfast or snack, pairing beautifully with green chutney or tangy tomato sauce.
Masala Moong Dal Chilla
Slightly tangy and fragrant with spices like turmeric, cumin, and coriander. This variation is aromatic and flavorful, perfect when served with a variety of dips or chutneys. A treat for the taste buds without compromising on health.
Moong Dal Chilla Without Rice
Made solely with soaked and ground moong dal, this gluten-free and lighter version is ideal for weight watchers or those on low-carb diets. Crisp outside and soft inside, it’s simple yet satisfying.
Instant Moong Dal Chilla
No fermentation required, ready in just 15 minutes. Ideal for busy mornings or when you need a healthy meal in a hurry. Soft, nutritious, and easy to make, this chilla doesn’t compromise on flavor.
Green Moong Dal Chilla
Uses split green moong dal instead of yellow moong. Packed with extra fiber and plant-based protein, this variation is perfect for health-conscious individuals seeking a heart-healthy, high-fiber option.
Sweet Moong Dal Chilla
Slightly sweetened with jaggery or honey, this chilla works beautifully as a snack or a light dessert. Soft, warm, and comforting, it’s a delightful way to enjoy a healthy sweet treat.
Moong Dal Chilla with Dips
Served with green chutney, tomato ketchup, or peanut sauce, this fun version is perfect for lunchboxes, parties, or evening snacks. The dips enhance flavor and make the chilla a crowd-pleaser for all ages.
Health Benefits of Moong Dal Chilla: Why It’s a Superfood Breakfast
Moong dal chilla is a nutrient-dense breakfast or meal that combines the power of protein, fiber, and essential vitamins. Packed with plant-based protein, it supports muscle growth and repair, making it ideal for gym-goers and fitness enthusiasts. Its high fiber content promotes smooth digestion, helps regulate bowel movements, and keeps you feeling full for longer periods, which is excellent for weight management. Being naturally low in fat and free from refined flour, it contributes to heart health by reducing unhealthy cholesterol levels.This versatile dish is also rich in antioxidants, iron, magnesium, and B-complex vitamins, which boost immunity, improve energy metabolism, and aid in maintaining overall vitality. Adding vegetables like carrots, spinach, or capsicum not only enhances flavor but also increases the micronutrient content, making it a balanced and wholesome meal.
Why Moong Dal Chilla Helps in Weight Loss
Moong dal chilla is a low-calorie, high-protein, and high-fiber option, which makes it perfect for weight loss or fat reduction diets. The protein slows digestion and keeps hunger pangs away, while fiber ensures stable blood sugar levels, making it diabetic-friendly. Unlike typical breakfast items like bread, parathas, or fried snacks, this dish provides maximum satiety with minimal calories, helping prevent overeating later in the day.The combination of protein, fiber, and natural carbs ensures sustained energy, making it an excellent option for those following a healthy diet, gym regimen, or high-protein Indian diet. It can also be customized with paneer or low-fat cheese for added protein or vegetables for vitamins and minerals, making it a super meal for weight-conscious individuals.
Who Should Eat Moong Dal Chilla: Best for Fitness, Diet & Kids
- Fitness enthusiasts and athletes: For a high-protein breakfast or post-workout recovery.
- Weight watchers and diet-conscious individuals: Keeps you full, reduces calorie intake, and promotes fat loss.
- People with digestive concerns: High fiber supports gut health and easy digestion.
- Diabetic patients: Low glycemic index keeps blood sugar stable.
- Kids and adults alike: Soft, tasty, and customizable for nutritional balance.
- Heart-conscious individuals: Low in fat, cholesterol-free, and loaded with plant-based protein.
Best Time to Eat Moong Dal Chilla for Maximum Benefits
- Breakfast: Start your day with low-calorie, high-protein fuel for energy and satiety.
- Brunch or Lunch: Acts as a light yet nutritious meal, especially with chutney or yogurt.
- Evening Snack: A healthy, filling snack for both kids and adults.
- Post-Workout: Provides protein for muscle recovery and complex carbs for energy replenishment.
- Diet-friendly meal: Ideal for those following weight loss, diabetic, or heart-healthy diets.
Recipes You Should Try
Winter Special Undhiyu - Traditional Gujarati mixed‑vegetable delicacy, ideal for cold weather.Dhaba-Style Paneer Bhurji - Spiced and flavorful paneer scramble, perfect for quick meals.
Mexican Rice Recipe - Tomato‑based, aromatic rice dish to complement tacos, burritos or as a standalone meal.
Bakery‑Style Peanut Butter Cookies - Soft, chewy cookies with rich peanut butter flavor, great for desserts or snacks.
Healthy Greek Tofu Bowl - Protein‑packed vegan bowl with fresh veggies and zesty dressing.
Spicy Tofu Peanut Noodles - Creamy, spicy noodle bowl with tofu and peanut sauce quick, satisfying meal.
Frequently Asked Questions
Which is the healthiest way to make moong dal chilla for weight loss?
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Soak and grind moong dal, add minimal spices, and cook on a non-stick pan without oil or with very little oil spray. Serve with fresh chutney or yogurt for a healthy low-calorie meal.
How to make protein‑rich moong dal chilla for breakfast?
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Add split moong dal, a little besan (gram flour), or paneer filling to the batter. Serve with sprouts or yogurt to boost protein content for a nutritious breakfast.
Can moong dal chilla help in weight loss and digestion?
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Yes, moong dal is high in protein and fiber, which promotes satiety, improves digestion, and supports weight management when included in a balanced diet.
What is the nutritional value of moong dal chilla per serving?
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One moong dal chilla (approx. 50–60g) provides around 8–10g protein, 2–3g fiber, minimal fat (if cooked with little oil), and roughly 90–100 calories, making it healthy and filling.
How to make moong dal chilla without oil — healthy vegan version?
➤
Use a non-stick pan or a cast-iron skillet, lightly brush with water if needed. Batter can include soaked moong dal, spices, and herbs. Serve with fresh chutneys to keep it vegan and oil-free.
Is moong dal chilla good for diabetics / low‑glycemic diet?
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Yes, moong dal has a low glycemic index and high fiber content, which helps in controlling blood sugar levels while providing steady energy.
Easy and quick 10‑minute moong dal chilla recipe for busy mornings.
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Soak moong dal for 1–2 hours, grind into a smooth batter, mix spices, and cook thin chillas on a non-stick pan. Serve immediately with chutney or yogurt for a quick breakfast.
How to store and reheat moong dal chilla — meal prep tips?
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Store cooked chillas in an airtight container in the fridge for 2–3 days. Reheat on a non-stick pan or microwave for 20–30 seconds to retain softness.
Moong dal chilla vs regular breakfast — which is better for protein and health?
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Moong dal chilla is higher in protein and fiber compared to typical carb-heavy breakfasts like toast or paratha, making it more filling and suitable for weight management.
Gluten‑free and vegan breakfast ideas: moong dal chilla recipe and benefits.
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Moong dal chilla is naturally gluten-free and vegan when cooked without oil or dairy. It provides protein, fiber, and essential nutrients for a healthy breakfast.
Kid‑friendly moong dal chilla recipe — healthy breakfast for school lunchbox
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Add finely grated vegetables, mild spices, and cook thin chillas. Roll with a little chutney or paneer filling for a tasty, healthy, and portable breakfast suitable for kids.
Final Thought
Moong Dal Chilla is more than just a healthy breakfast; it’s a versatile, protein-rich delight that can fuel your day with energy and nutrition. Perfect for weight loss, gym diets, or a light meal, it combines the goodness of moong dal with subtle spices, making it both tasty and wholesome. Whether you enjoy it plain, stuffed with paneer, or paired with colorful vegetables, every bite is packed with flavor and essential nutrients.Even celebrated chefs like Ranveer Brar highlight the importance of using fresh ingredients and balancing taste with nutrition. Preparing Moong Dal Chilla at home allows you to control ingredients, making it a diabetic-friendly, low-calorie, and heart-healthy choice.
This simple yet delicious dish proves that healthy eating doesn’t have to be boring. With its quick preparation and adaptability for breakfast, lunch, or snacks, Moong Dal Chilla is perfect for anyone seeking a protein-rich, fiber-filled, and guilt-free meal. Give it a try and experience a classic Indian recipe that’s nourishing, satisfying, and loved by all ages!
Moong Dal Chilla
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
3-4 chillas
Cuisine
Indian
Category
Breakfast / Snack
⭐ Rating:
4.8 / 5
(Based on 350 reviews)
Ingredients
- 1 cup yellow moong dal (split yellow lentils), soaked 3-4 hours
- 1-2 green chilies, chopped
- 1-inch ginger piece, chopped
- 1/2 tsp cumin seeds
- Salt to taste
- Water as required for batter
- Oil for cooking
- Optional: finely chopped onions, coriander leaves, grated carrot for stuffing
Instructions
- Drain soaked moong dal and grind with green chilies, ginger, cumin seeds, and salt. Add little water to make a smooth, pourable batter.
- Optional: Mix finely chopped onions, coriander, and grated carrot into the batter.
- Heat a non-stick pan or tawa and grease lightly with oil.
- Pour a ladle of batter onto the pan and spread gently in a circular shape.
- Drizzle a few drops of oil around the edges and cook on medium heat for 2-3 minutes.
- Flip carefully and cook the other side until golden brown.
- Repeat for remaining batter.
- Serve hot with green chutney, tomato ketchup, or curd.
