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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soft inside, crisp at the edges, and naturally gluten-free — this Moong Dal Chilla is a nourishing, protein-rich meal that works beautifully for breakfast, brunch, or a light dinner. Made using Dhuli Moong Dal (washed, skinless), this chilla is easy to digest, wholesome, and extremely versatile with fillings of your choice.
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Wash the dhuli moong dal thoroughly. Soak it in enough water for at least 3–4 hours, or preferably overnight.
Drain the dal, reserving some of the soaking water and add it to a mixer jar.
Add ginger, green chilli, roasted cumin powder, salt, red chilli powder, and a few tablespoons of soaking water.
Grind to a medium-smooth batter — not very fine and not coarse. The batter should be flowy, thick enough to spread easily, but not runny.
Transfer the batter to a bowl and let the batter rest for 10–15 minutes. This improves texture and flavour.
Heat a well-seasoned tawa or cast iron pan. Lightly grease it and wipe off excess oil.
Pour a ladleful of batter onto the hot tawa.
Spread gently in circular motions, like a dosa.
cover and cook for a few minutes till the raw batter appears to set a bit.
Drizzle oil around the edges and cook till the base turns crisp and golden.
Flip and cook the other side briefly.
Place sautéed vegetables and paneer on one side.
Fold and cook for another 30–40 seconds.
Serve immediately with green chutney or yogurt.
Grinding texture matters: A medium grind gives soft chillas with a slight bite.
Do not skip resting the batter — it helps the dal hydrate better and spreads more evenly.
Use a cast iron pan for best flavour and crisp edges.
If batter thickens while resting, add 1–2 tablespoons water to adjust consistency.
Always cook on medium heat to avoid raw centres.
For extra softness, you may add 1–2 tablespoons curd to the batter (optional).
Make it vegan by skipping paneer and using vegetable filling only.
Can I make Moong Dal Chilla vegan?
Yes, you can make it vegan by skipping the paneer and using only vegetable fillings.
What is the best pan to use for making chilla?
A well-seasoned cast iron pan is ideal for making chilla as it provides the best flavour and crisp edges.
How do I adjust the batter consistency?
If the batter thickens while resting, add 1–2 tablespoons of water to adjust the consistency.
Can I prepare the batter in advance?
Yes, you can prepare the batter in advance and refrigerate it for up to a day. Let it come to room temperature before cooking.
What are some alternative fillings for chilla?
You can use sautéed vegetables, crumbled tofu, or even mashed potatoes as alternative fillings.
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