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Moong Dal Chilla: Indian Lentil Pancakes Recipe

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4.3 from 64 reviews

Moong Dal Chilla is a savory Indian pancake made from soaked and blended green gram lentils, seasoned with spices, and cooked on a skillet. This protein-packed, gluten-free breakfast or snack option is flavorful and easy to prepare, featuring a crisp exterior and soft interior, perfect for healthy eating.

  • Total Time: 2 hours 35 minutes
  • Yield: 4 servings

Ingredients

Dal Batter

  • 1 cup moong dal (green gram lentils)
  • 3 cups water for soaking lentils
  • 1 green chilli
  • 1 inch ginger
  • 1 teaspoon cumin seeds
  • 1½ teaspoon kosher salt
  • 1 cup water (divided for the batter)
  • ½ teaspoon ground turmeric
  • 4 tablespoons rice flour

Mix-ins

  • ½ cup red onion (finely diced)
  • 2 tablespoons cilantro (finely chopped)

For Cooking

  • 2 tablespoons oil

Instructions

  1. Soak Dal: Rinse and drain the moong dal thoroughly, then soak it in 3 cups of water overnight or for at least 2 hours to soften the lentils.
  2. Prepare Batter: Drain the soaking water completely. Transfer the dal to a blender jar. Add green chili, ginger, cumin seeds, salt, and half of the water (½ cup) for blending.
  3. Blend Ingredients: Blend the mixture to form a smooth and fine batter with a slightly thick consistency suitable for pouring.
  4. Mix Batter: Pour the blended batter into a mixing bowl. Add the ground turmeric, rice flour, and the remaining ½ cup water. Mix thoroughly until well combined.
  5. Add Vegetables and Rest: Stir in the finely diced red onions and chopped cilantro, then let the batter rest for five minutes to combine flavors and slightly thicken.
  6. Preheat Pan: Heat a non-stick or cast iron skillet on low to medium heat and lightly grease the surface with oil to prevent sticking.
  7. Cook Chilla: Pour roughly ⅓ cup of batter onto the pan and spread gently into a 6-inch circle. Cook on medium heat for 2 to 3 minutes until the edges start to lift and the bottom shows golden spots.
  8. Flip Chilla: Add a few drops of oil around the edges, carefully flip the chilla using a spatula, drizzle a little oil on top, and cook for another 2 to 3 minutes until both sides have light brown marks and the chilla is cooked through.
  9. Repeat: Remove the cooked chilla from the pan and repeat the process with the remaining batter, adding oil as needed for each chilla.

Notes

  • Soaking the lentils overnight or for at least 2 hours softens them and helps create a smooth batter.
  • You can adjust the thickness of the batter by adding more or less water for desired thickness.
  • Rice flour helps to give the chilla a crisp texture; you can substitute with chickpea flour for a different taste.
  • Chillas are best served hot with chutneys or yogurt-based dips.
  • Use a non-stick pan or well-seasoned cast iron skillet to avoid sticking and burning.
  • Author: Madelynn
  • Prep Time: 15 minutes (plus 2+ hours soaking)
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/moong-dal-chilla-indian-lentil-pancakes-recipe/