Green Moong Dal Chilla is a nutritious and delicious Indian savory pancake that’s perfect for breakfast or a light snack. Made from soaked and blended green moong dal, this dish is packed with protein and fiber, making it a wholesome choice for anyone looking to eat healthy without compromising on taste. Its crispy edges and soft center create a delightful texture that pairs well with chutneys or yogurt.
Ingredients
To create the perfect Green Moong Dal Chilla, having the right ingredients is essential. We break down the components for the batter, optional filling, and serving accompaniments to guide us through a flawless preparation.
For the Green Moong Dal Batter
- 1 cup green moong dal (split green gram), soaked for at least 4 hours or overnight
- 1-2 green chilies, chopped (adjust to taste)
- 1-inch piece of ginger, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste
- Water as needed (for blending the batter)
- 2 tablespoons chopped fresh cilantro (coriander leaves)
- Oil or ghee for shallow frying
For the Filling (Optional)
- 1/2 cup grated paneer (Indian cottage cheese)
- 1 small onion, finely chopped
- 1/2 teaspoon chaat masala
- 1/4 teaspoon red chili powder
- Salt to taste
- 2 tablespoons finely chopped cilantro
For Serving
- Green chutney (coriander-mint chutney)
- Tamarind chutney
- Plain yogurt or raita
- Lemon wedges
| Ingredient Category | Item | Quantity / Prep Details |
|---|---|---|
| Green Moong Dal Batter | Green moong dal | 1 cup, soaked |
| Green chilies | 1-2, chopped | |
| Ginger | 1-inch piece, chopped | |
| Turmeric powder | 1/2 teaspoon | |
| Cumin seeds | 1 teaspoon | |
| Salt | To taste | |
| Water | As needed (for blending) | |
| Cilantro | 2 tablespoons, chopped | |
| Oil or ghee | For shallow frying | |
| Filling (Optional) | Paneer | 1/2 cup, grated |
| Onion | 1 small, finely chopped | |
| Chaat masala | 1/2 teaspoon | |
| Red chili powder | 1/4 teaspoon | |
| Salt | To taste | |
| Cilantro | 2 tablespoons, chopped | |
| Serving | Green chutney | As needed |
| Tamarind chutney | As needed | |
| Plain yogurt or raita | As needed | |
| Lemon wedges | As desired |
Equipment Needed
To prepare the perfect Green Moong Dal Chilla, having the right equipment is essential. Each tool helps us achieve the ideal texture and consistency, ensuring our chillas are crispy on the edges and tender inside. Below is a detailed list of the necessary equipment and their specific uses.
| Equipment | Purpose |
|---|---|
| Blender or Food Processor | To grind soaked green moong dal into a smooth batter |
| Mixing Bowl | To combine and rest the batter before cooking |
| Non-stick Tawa or Griddle | To cook the chillas evenly without sticking |
| Spatula/Turner | For flipping the chillas gently during cooking |
| Measuring Cups and Spoons | To measure ingredients accurately for consistent taste |
| Whisk or Spoon | To mix the batter and incorporate spices thoroughly |
| Ladle | To pour batter onto the tawa with control and precision |
| Chopping Board & Knife | To prepare optional fillings like onions and paneer |
Using a non-stick tawa guarantees even browning and prevents our chilla from tearing. The blender is crucial for achieving a smooth and lump-free batter that spreads easily on the griddle. Precise measuring with cups and spoons helps maintain balanced flavors and consistent results every time.
Having this equipment prepared before starting will streamline our cooking process and make the experience enjoyable and successful.
Prep Work
To create the perfect Green Moong Dal Chilla, preparing the ingredients properly is essential. This section guides us through the crucial steps to ensure a smooth batter and flavorful filling.
Soaking the Green Moong Dal
Start by rinsing 1 cup of green moong dal under cool running water until the water runs clear. Then, soak the dal in fresh water for at least 4 to 6 hours or overnight. Soaking softens the dal, making it easier to blend into a smooth, lump-free batter while enhancing digestibility.
| Step | Details |
|---|---|
| Quantity | 1 cup green moong dal |
| Rinsing | Rinse until clear water |
| Soaking Time | 4 to 6 hours or overnight |
| Purpose | Softens dal for blending, improves texture and digestibility |
After soaking, drain the water completely before transferring the dal to the blender. This step prevents excess moisture that could thin the batter beyond the ideal consistency.
Preparing the Filling
While the dal soaks, let’s prepare the optional but highly recommended filling that adds texture and flavor.
- Grate ½ cup of fresh paneer or use crumbled paneer for creaminess.
- Chop ¼ cup of onions finely to introduce sharpness and crunch.
- Optionally, add 1-2 finely chopped green chilies for extra heat.
- Combine these ingredients in a bowl and season with a pinch of salt and ½ teaspoon chaat masala for tangy spice.
This filling balances the mild earthiness of the dal with fresh, savory notes, enhancing every bite of our Green Moong Dal Chilla.
Instructions
Follow these clear steps to prepare Green Moong Dal Chilla perfectly every time. We’ll guide you through making the batter, cooking the chillas, preparing the filling, and assembling the final dish.
Making the Green Moong Dal Batter
- Drain the soaked green moong dal and transfer it to a blender.
- Add 2 to 3 green chilies, roughly chopped, and about 1-inch piece of ginger, peeled.
- Pour 1/4 to 1/3 cup water gradually while blending to form a smooth, pourable batter.
- Transfer the batter to a bowl. Stir in the following for flavor and texture:
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste (about 1 teaspoon)
- A handful of finely chopped cilantro
- Let the batter rest for 10 to 15 minutes. This helps the flavors meld and improves the texture.
Tip: The batter should be thicker than regular pancake batter but still spreadable.
Cooking the Chillas
- Heat a non-stick tawa or griddle over medium heat. Lightly grease it with oil.
- Pour a ladleful of batter onto the hot tawa. Quickly spread it into a thin circle about 6 to 7 inches in diameter.
- Drizzle a few drops of oil around the edges to help crispen the chilla.
- Cook for 2 to 3 minutes until the edges turn golden and start lifting from the pan.
- Flip carefully and cook the other side for 1 to 2 minutes until golden brown.
- Remove and place on a plate lined with paper towel to absorb excess oil.
- Repeat this process for the remaining batter.
Note: Maintain medium heat to ensure chillas cook evenly without burning.
Preparing the Filling (If Using)
We recommend this simple yet flavorful filling to complement the chilla’s mild taste.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Grated paneer | 1/2 cup | Fresh and finely grated |
| Chopped onions | 1/4 cup | Finely diced |
| Green chilies | 1 small | Finely chopped |
| Chaat masala | 1/4 teaspoon | Adds tangy spice |
| Salt | To taste (approx 1/4 tsp) | Balances flavors |
- Combine all ingredients in a bowl.
- Mix well and adjust seasoning as needed.
- Keep the filling ready for immediate use.
Assembling the Chilla with Filling (Optional)
- Pour and spread the batter on the tawa as usual.
- Cook the bottom side for about 1 minute until partially set.
- Spread a spoonful of the prepared filling evenly over the chilla.
- Carefully fold the chilla in half or roll it to encase the filling.
- Press gently and cook for another 1 to 2 minutes on both sides to seal and warm the filling.
- Remove and serve immediately with chutneys or yogurt.
“Folding the chilla while the batter is still slightly wet helps the filling adhere well without breaking.”
These step-by-step instructions ensure Green Moong Dal Chilla turns out crispy on the outside and soft with a flavorful interior every time.
Serving Suggestions
To maximize the flavor and enjoyment of our Green Moong Dal Chilla, pairing it with the right accompaniments is essential. Here are several serving ideas that bring out the best in this savory pancake:
Popular Accompaniments
- Green Chutney: A fresh blend of cilantro, mint, green chilies, lemon juice, and spices delivers a zesty contrast to the mild chilla.
- Tamarind Chutney: The sweet and tangy punch of tamarind chutney balances the savory notes perfectly.
- Plain Yogurt or Raita: Cooling plain yogurt or cucumber raita helps mellow spices and adds a creamy texture.
Garnishing and Extras
- Lemon Wedges: Squeezing fresh lemon juice over the chilla just before eating enhances aroma and flavor.
- Fresh Coriander: Sprinkle chopped cilantro on top for a burst of color and herbal brightness.
- Finely Chopped Onions: Offers crunch and a sharp bite when served alongside.
Beverage Pairings
We recommend serving the chillas with:
| Beverage | Description |
|---|---|
| Masala Chai | Spiced Indian tea for a warming finish |
| Fresh Lime Soda | Refreshing and tangy complement |
| Buttermilk (Chaas) | Light and digestive aiding drink |
Serving Tips
- Warm the chillas lightly on a skillet before serving to revive their crispiness.
- Arrange chutneys in small bowls for dipping to enjoy each bite fully.
- Stack the chillas with a light drizzle of ghee or oil to keep them moist if serving later.
“A well-paired chutney or cooling yogurt can elevate your Green Moong Dal Chilla to a delightful meal experience.“
By incorporating these serving suggestions, we enhance the nutritious and flavorful qualities of the chilla while delivering an authentic and satisfying meal.
Tips and Variations
To master the art of making Green Moong Dal Chilla perfectly every time, here are some essential tips and exciting variations that will enrich our cooking experience and add delightful twists.
Tips for Perfect Green Moong Dal Chilla
- Soak dal adequately: Soak the green moong dal for 4 to 6 hours or overnight. This softens the dal making our batter smoother and easier to blend, ensuring a light texture.
- Batter consistency: Aim for a batter that is pourable but thick enough to coat the back of a spoon. Adding water gradually while blending helps achieve this consistency.
- Rest the batter: Let the batter rest for at least 30 minutes after blending. This enhances the flavors and improves the texture of the chillas.
- Non-stick tawa temperature: Heat the pan to medium-high and then reduce it to medium before pouring the batter. This prevents burning and promotes even cooking.
- Use little oil: Brush oil lightly around the edges for crispy chillas without making them greasy.
- Avoid flipping too soon: Flip the chilla once the edges lift easily and bubbles form on top, approximately after 2-3 minutes.
“Patience in resting the batter and controlling the pan heat are the keys to achieving the perfect crispy and soft Green Moong Dal Chilla.”
Exciting Variations to Try
| Variation Name | Ingredients/Modification | Description |
|---|---|---|
| Paneer Stuffed | Add a filling of grated paneer, chopped onions, green chili, and chaat masala inside the chilla. | Creates a rich, protein-packed, creamy interior. |
| Vegetable Chilla | Mix finely chopped carrots, bell peppers, spinach, or zucchini into the batter. | Adds color, nutrients, and crunch to each bite. |
| Spiced Chilla | Incorporate red chili powder, garam masala, or amchur (dry mango powder) into the batter. | Intensifies flavors with warm, tangy, or spicy notes. |
| Herb-Infused Chilla | Add fresh mint, curry leaves, or fenugreek leaves to the batter. | Introduces fresh aromatic nuances with herbal undertones. |
| Sweet Moong Dal | Add a pinch of sugar and cardamom powder, serve with honey or jaggery syrup. | Transforms it into a sweet breakfast option with traditional flavors. |
Storage and Reheating Tips
- Store leftover chillas in an airtight container refrigerated for up to 2 days.
- Reheat on a hot tawa or skillet for 1-2 minutes per side to restore crispiness.
- Avoid microwaving to maintain texture and avoid sogginess.
Serving Enhancements
- Garnish with fresh coriander, lemon wedges, and finely chopped onions for brightness and texture.
- Pair with chutneys like green coriander-mint or tangy tamarind to amplify flavors.
- Complement the meal with beverages such as masala chai, lime soda, or buttermilk for a balanced dining experience.
By applying these tips and experimenting with variations, we can enjoy a versatile, flavorful Green Moong Dal Chilla that suits different tastes and occasions.
Make-Ahead and Storage
To enjoy Green Moong Dal Chilla anytime, mastering proper make-ahead and storage techniques is essential. This ensures the chillas retain their soft interior and crisp edges even after reheating.
Preparing Make-Ahead Batter and Chillas
- Prepare the batter as per the recipe and allow it to rest for 15-20 minutes to enhance flavor and fermentation.
- Store the batter in an airtight container in the refrigerator for up to 24 hours. This helps preserve the fresh taste and prevents souring.
- You can also make a batch of chillas ahead by cooking them fully and cooling them to room temperature before storage.
Storing Cooked Chillas
- Place cooled chillas in a single layer separated by parchment paper or wax paper to avoid sticking.
- Transfer the layered stack into an airtight container or resealable plastic bag.
- Store in the refrigerator for up to 3 days or freeze for up to 1 month.
| Storage Duration for Green Moong Dal Chilla | Temperature | Notes |
|---|---|---|
| Batter | Refrigerator (4°C) | Up to 24 hours |
| Cooked chillas (Refrigerated) | Refrigerator (4°C) | Up to 3 days |
| Cooked chillas (Frozen) | Freezer (-18°C) | Up to 1 month |
Reheating Instructions for Best Texture
- Reheat refrigerated chillas on a non-stick tawa or skillet over medium heat for 1-2 minutes per side to restore their crispiness.
- For frozen chillas, thaw overnight in the refrigerator or use the defrost setting on your microwave.
- Avoid microwaving directly without preheating on a pan since it softens the chilla’s texture.
- You can also reheat stacked chillas in a single layer on a preheated oven tray at 350°F (175°C) for 5-7 minutes.
Tips for Maintaining Flavor and Texture
“Layering chillas with parchment paper is a simple trick to prevent sticking and preserve their perfect texture.“
- Avoid stacking warm chillas immediately to prevent condensation and sogginess.
- Use a hot pan for reheating; this revives the original crisp edges and soft centers.
- If the chilla feels dry after storage, serve with fresh chutney or a dollop of yogurt for moisture.
By planning ahead and following these storage and reheating methods, we can enjoy our wholesome Green Moong Dal Chilla fresh and tasty anytime.
Conclusion
Green Moong Dal Chilla is a versatile and wholesome dish that fits perfectly into our busy lifestyles. Its balance of nutrition and flavor makes it a go-to option for any meal of the day. With simple ingredients and straightforward steps, it’s easy to prepare and customize to our tastes.
By mastering the techniques and tips shared, we can enjoy this delicious, protein-packed pancake fresh or make it ahead for convenience. Whether paired with chutneys or enjoyed on its own, Green Moong Dal Chilla brings both health and satisfaction to our table every time.
Frequently Asked Questions
What is Green Moong Dal Chilla?
Green Moong Dal Chilla is a savory Indian pancake made from soaked and blended green moong dal. It’s high in protein and fiber, making it a healthy option for breakfast or a light snack.
How do I make the batter for Green Moong Dal Chilla?
Soak green moong dal for 4-6 hours, then blend with green chilies, ginger, turmeric, cumin seeds, and cilantro to form a smooth batter. Rest it before cooking.
Can I add fillings to the chilla?
Yes, you can add fillings like grated paneer, chopped onions, and green chilies seasoned with salt and chaat masala to enhance flavor and texture.
What equipment is needed to prepare Green Moong Dal Chilla?
You will need a blender or food processor for the batter, a non-stick tawa or griddle for cooking, and measuring cups and spoons for accuracy.
How should I serve Green Moong Dal Chilla?
Serve with green chutney, tamarind chutney, plain yogurt or raita, and garnish with lemon wedges, fresh coriander, and chopped onions for extra flavor.
How long should I soak the green moong dal?
Soak the dal for at least 4 to 6 hours or overnight to improve digestibility and help create a smooth batter.
Can I make variations of Green Moong Dal Chilla?
Yes, variations include paneer-stuffed, vegetable, spiced, herb-infused, and sweet versions, enabling creative twists on the original recipe.
How do I store and reheat cooked chillas?
Store cooked chillas in an airtight container layered with parchment paper, refrigerate for up to 2 days, and reheat on a pan or in the oven to keep them crispy.
What beverages pair well with Green Moong Dal Chilla?
Popular drinks include masala chai, fresh lime soda, and buttermilk, which complement the flavors of the chilla perfectly.
Why rest the batter before cooking?
Resting the batter allows flavors to meld and improves the batter’s texture, resulting in a tastier and better-cooked chilla.