Moong Dal Chilla (Savory Lentil Pancakes)

Moong Dal Chilla is a protein-packed Indian breakfast made with yellow moong dal along with aromatics, simple spices, and herbs. These savory lentil pancakes are light, flavorful, and naturally vegan and gluten-free. This well-tested recipe ensures perfect golden chillas every single time – easy to make, wholesome, and delicious!

I recently shared my besan chilla recipe, which you all loved, so I am sharing another vegan and gluten-free high-protein chilla recipe with you all.

This moong dal chilla is an excellent option for a quick breakfast or lunch if you don’t eat eggs. It is a savory lentil pancake, which is a high-protein and wholesome meal. You can enjoy with chutney or pickle, along with a cup of chai.

Making Moong dal chilla is easy, and it requires little planning. These are also great alternatives to traditional naan and rotis when paired with curries. And kids love them too. They are also great for an easy lunch box meal.

If you love moong dal, try my khichdi, quinoa khichdi, and moong dal fry recipes.

Watch How to Make Moong Dal Chilla

What is Chilla?

Chilla or cheela, also known as puda or pudla, is an Indian savory pancake prepared from lentils or gram flour. It is like a “dosa” made of lentils.

The gram flour version of chilla is called besan chilla. Moong dal chilla is made with split yellow moong dal. You can also make this chilla with green mung beans or with masoor dal.

It is also known as an ”eggless omelette” – as it resembles the Masala omelette.

Want more Vegan Recipes? Check out this collection of 65+ Vegan Indian Recipes.

Ingredients

• Yellow Moong Dal: These split yellow lentils are the star ingredient in this recipe. This dal is easy to digest and a great addition to your diet.
• Green chilies: Finely chopped green chilies add a kick to chilla. Adjust the level based on your tolerance.
• Ginger: Freshly grated ginger adds aroma and flavor to the chilla.
• Onion: Finely chopped red onions add a lot of flavor to the cheela
• Cilantro: Freshly chopped cilantro adds a ton of fresh, earthy flavor
• Spices: Turmeric, Kashmiri red chili powder, and salt are the only spices you need.
• Oil: Use any vegetable oil of your choice. You can also use ghee if you are not vegan.

How to Make Moong Dal Chilla?

You have to try this Moong Dal Chilla to know how simple it is to make.

• In a bowl, rinse the moong dal and soak it in water for at least 3 hours or overnight.

• Drain the water. Transfer dal to a blender and grind it along with water to make a smooth flowy batter.

• Transfer the batter to a bowl. Add green chili, ginger, onion, cilantro, salt, turmeric, and red chili powder. Mix well, and add 1-2 tablespoons more water if needed.

Tip: Ensure the batter is neither too thick nor too runny; it should have a pouring consistency for perfectly crispy chillas.

• On a heated Tawa/ skillet, add a ladle full of the batter in the center and using the ladle, spread the batter in a circular clockwise direction.

Note: It is important to note that the tawa/pan must not be too hot; otherwise, the batter doesn’t spread well and sticks to the pan.

• Allow the batter to set on medium heat till a pancake is formed.
• Drizzle some oil over the top of the pancake and cook for 2-3 minutes, until the edges turn golden brown or separate from the pan.
• Cook the pancake for another 1-2 minutes on the other side. To flip, use a thin spatula. When the chilla is cooked on both sides, remove it to a plate.
• Make more chillas the same way.

Tip: If the tawa is extremely hot, turn down the flame, cool it by sprinkling some water, wipe it clean with a paper towel, and then spread the batter. Sometimes, I just wipe it with a wet paper towel. After spreading the batter, increase the heat to medium again.

• Enjoy with chutney and pickle!

Variations

• Adding Rice flour: You can also add some rice flour when making the batter. This can help to make the chilla crispier.
• Other Lentils: You can also use split masoor dal (red lentils) or green mung beans (green gram) to make chilla.
• Vegetable Chilla: You can add grated carrot, beetroot, finely chopped green bell pepper, and cabbage to the batter – depending on what you like or have in the fridge.
• Spinach Chilla: Add lots of finely chopped spinach or spinach puree. If adding puree, adjust the water accordingly.
• Paneer Chilla: Many people like to make stuffed chilla. Add a stuffing of paneer bhurji to the chilla.
• Cheesy Chilla: Add grated cheese to the chilla after it is cooked. Fold the chilla in half. The kids love this version.
• Don’t want oil: Just make chillas in a non-stick pan. A little oil enhances the flavor and makes the chilla crispier.

Serving Suggestions

Moong Dal Cheela is usually served for breakfast or as a snack. But they are also great for a gluten-free lunch or dinner with curries.

Chilla tastes best when served hot/ warm with mint cilantro chutney or tomato ketchup.

Enjoy it as a replacement for roti or paratha for dinner. Or make a wrap with paneer or chicken, similar to my paneer frankie.

How to store?

It is best to enjoy freshly made chilla. You can store them in an airtight container for 1-2 days, but they won’t be as crispy and delicious.

However, the batter is perfect for making ahead and storing in the refrigerator for up to 2-3 days.

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