Moong dal chilla
Time to cook
30 minutes
Difficulty
Easy
Serves
4
A popular Indian savory pancake made with moong dal batter mixed with spices and herbs.
Ingredients
Yellow Split Moong Dal
0.5 cup
Water
1 cup
Picador Chillies
0.75 chilli
Fresh Ginger
0.5 inch
Cumin Seeds
0.5 tsp
Kosher Salt
0.75 Tsp
Water
1 cup
Turmeric
0.25 tsp
Rice Flour
2 tbsp
Onion Raw
0.25 cup
Coriander Leaves
1 Tbsp
Cold Pressed Olive Oil
1 Tbsp
Step-by-step instructions to cook
Prep
Wash the moong dal and soak it overnight in water or for at least 4 hours.
Wash the onions and cilantro. Finely chop them and set aside.
In a blender, add the drained moong dal, green chili, ginger, cumin seeds (jeera), salt, and water and blend until it forms a smooth batter.
Transfer this batter to a mixing bowl and add turmeric, rice flour, and some more water. Mix well.
Add the chopped onions and cilantro to the batter.
Atep 6 Mix thoroughly and let the batter rest for 5 minutes.
Cooking
Preheat a tawa or a non-stick pan over low-medium heat.
Spread a little oil on the pan.
Pour a spoonful of the batter onto the pan and spread it into a circle.
Allow it to cook for 2-3 minutes on medium heat.
Flip the chilla carefully and add some oil on the top of the chilla. Cook for 2-3 minutes or until light brown marks appear.
Remove the chilla from the pan and serve.
Nutrition information
(per serving)
Carbs
20.6
Proteins
6.9
Fats
3.8
Fiber
2.9
143
kcal
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