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Healthy Moong Dal Chilla (Savoury Pancake) Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Moong dal chilla

Moong dal chilla

How to Make Moong Dal Chilla

Chilla is a savoury pancake usually prepared with besan (gram flour). Rice flour, moong dal or other lentils are sometimes used instead of besan to prepare chilla.

In this recipe, we are using moong dal (green gram) instead of besan, and hence this chilla is called moong dal chilla. Just a few basic spices are used in this recipe. To make it healthier, we are incorporating fresh palak (spinach) as the other major ingredient.

Do try this chilla and share your feedback.

Cook Time

Prep timeCook timeReady inYields

15 min

35 min

50 min

4 chilla

Ingredients

  • 1 cup moong dal (split and skinned green gram/yellow lentils), soaked in water for 4 to 5 hours and the water drained out
  • 1 cup palak (spinach leaves), finely chopped
  • 1 teaspoon ginger paste
  • 1 green chilli, finely chopped
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon salt, or to taste
  • Water as needed, to grind the moong dal and to thin the batter
  • Oil, for frying

Instructions

  1. In a grinder jar, add the moong dal, ginger paste and chopped green chilli. Add about 2 tablespoons water and grind to a coarse paste.
  2. Transfer the paste to a bowl and add in the chopped palak, coriander powder, turmeric powder, garam masala, red chilli powder and salt. Mix well. Add water little by little to make a thick batter of the consistency shown in the video (I added about 1/4 cup water in all).
  3. Heat a tawa (pan) on medium heat. Add a little oil and spread it all over. Reduce heat as soon as the tawa is a bit hot. Stir the batter and pour about 2 ladlefuls of the batter on it and spread it around, a bit thick. Sprinkle a little oil all around the chilla and let it cook for 2 minutes. Raise the heat to medium and cook for about 2 minutes more or until the underside is a bit brown.
  4. Brush a little oil on the chilla surface and flip it over. Cook the other side for about 3 to 4 minutes until it also turns a bit golden.
  5. Remove the chilla to a plate and prepare the rest similarly.
  6. Serve the chilla plain, with pickle or chutney of your choice or tea.

© 2020 Rajan Singh Jolly