Moong dal chilla
This recipe transforms humble yellow moong dal into a crispy, golden-hued savory pancake that is as nutritious as it is delicious. By soaking and grinding the lentils into a smooth, airy batter, you create a versatile base that is naturally gluten-free and vegan. Toasted Jeera (cumin seeds) and Ajwain (carom seeds) are folded into the batter for a warm, digestive-friendly kick. Finely chopped Kadi Patta (curry leaves) provide a burst of herbal notes in every bite. Poured onto a hot tawa and spread thin in concentric circles, the moong dal chilla achieves a delicate, lace-like crispness on the edges while remaining soft in the center. Best enjoyed hot off the griddle, serve these chillas with a side of zesty mint-coriander chutney or a sweet and tangy tamarind dip. A light cucumber salad and a steaming cup of masala chai make this the ultimate balanced meal.
Equipment
- 1 mixer grinder
- 1 bowl
- 1 ladle
- 1 non stick or cast iron pan
- 1 spatula
Ingredients
- 1 cup moong dal or split moong beans soaked overnight
- 1/4 cup short grain white rice soaked overnight
- 1 tsp ginger garlic paste
- 1/4 tsp haldi or turmeric powder
- salt to taste
For adding into the batter
- 1/2 tsp ajwain or carom seeds
- 1/2 tsp jeera or cumin seeds
- 1/4 tsp hing or asafoetida
- 5-6 kadi patta or curry leaves finely chopped
Instructions
- Wash and soak the moong dal and rice overnight.( If you have forgotten to soak it at night no worries. Soak it in the morning for at least 1 hour.)
- In the morning drain the soaking water. Wash the moong dal and rice again and drain the water.
- Now transfer them to a mixer jar. Add in 1 tsp ginger garlic paste and 1/4 tsp haldi into the jar. Grind all together into a smooth paste with max 3/4 cup water, adding 1/4 cup at a time as you go.
- Now remove to a bowl and adjust consistency again if required. You can add up to max 3/4 cup water to the batter to get the perfect dosa consistency. Add 1/4 cup at a time, mix and check consistency and then add more water if required. To get the right consistency, the batter should be neither too thick, nor too flowy.
- Now to the batter add salt to taste, 1/2 tsp ajwain, 1/2 tsp jeera, 1/4 tsp hing and 5-6 kadi patta finely chopped. Your batter is ready.
Preparing the chillas
- For preparing the chillas, heat the pan to appropriate temperature. Water sprinkled on it should sizzle and evaporate at once.
- If using non stick pan, do not brush oil on the pan before ladling in the batter, as the batter will not spread properly.
- Now keeping the pan on high flame., give the batter a good mix and pour a ladle full of it on the pan. With the back of the spoon spread it, going round in circles until you get the desired size chilla.
- Once the chilla sets in the pan, make the flame medium to low and drizzle some oil around the chilla and over it.
- The under side of the chilla will take about 1/2 a min to cook. Once you see the underside browning, flip the chilla and cook the other side for 10 seconds. Remove to a plate.
- Likewise prepare the remaining chillas.
- Serve hot with coconut and coriander chutney or sweet tamarind chutney or even mayonnaise. Pairs well with all. Do give it a try. Happy eating!