Moong Dal Chilla is a delicious healthy Indian breakfast made with yellow moong dal along with simple spices and herbs, including chilies and onions. These savory lentil pancakes are nutritious, vegan and gluten-free.
Add moong dal to a medium bowl. Rinse the moong dal. Add 3 cups water and soak for at least 3 hours or overnight.
Drain the water. Transfer dal to a blender. Add about 2/3 cup water. Blend to make a smooth 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. Make sure the batter is not too thick or too runny, it should have a pouring consistency.
Heat an iron skillet or non-stick pan on medium heat. Add some oil, and wipe it clean with a paper towel.
Once the skillet is hot, turn the heat to low, take a ladle full of the batter, and pour it at the center of the pan. Using the same ladle, spread the batter on the tawa in a circular motion to make a round chilla. Now turn the heat to medium-high.
Drizzle some oil at the edges of the chilla and at the center on the top. Total of about 3/4 to 1 teaspoon.
Cook the chilla on one side for a couple of minutes, then flip it using a spatula. You should see some golden spots on the top of the chilla after it was flipped.
Now press with the spatula and cook the other side for 1-2 minutes.
When the chilla is well cooked on both sides, remove to a plate. Same way make all the chilla's. Wipe the pan with a paper towel between each chilla.
Serve moong dal chilla right way with chutney or tomato ketchup, and a cup of chai!
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Notes
The batter must be lump-free, smooth and flowy
You can add other grated vegetables of your choice to the batter. eg. grated carrots