Moong dal chilla recipe

If you plan to prepare moong dal chillas for breakfast Then soak the moong lentils overnight. If you plan to Prepare chillas as an evening snack or after school snack for kids, then soak the moong lentils for 3 to 4 hours.

Moong dal chilla can be made with both split & husked moong or whole moong. In this recipe I have used yellow mung lentils. Some spices and herbs are also added. this recipe of moong dal chilla is one of the first recipes that I learnt from my mom. She would make it often and still does makes them now.

Chilla are also known as pudas, pudlas and polis in India. chilla are very popular towards north India, Rajasthan and Gujarat region. Similarly towards the south side Pesarattu dosa are made from whole green gram. Moong dal is one of those lentils which is tridoshic – balances all the three doshas.

Preparation to make moong dal cheela recipe

1. Rinse 1 cup moong dal 3 to 4 times in water.

2. Then soak moong dal with 2 to 3 cups of water for about 3 to 4 hours.

3. The moong dal will swell or double up in size. Discard the water. 

4. Add the moong dal in a grinder jar. Grind with ¼ cup of water. Don’t add too much water else the moong dal won’t grind very well. In case you are not able to grind the moong lentils very well, then you can add 1 to 2 tablespoons more water. Grind to a smooth batter.

5. Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and ½ teaspoon roasted cumin powder or cumin powder.

6. Add 1 teaspoon salt or add as required.

7. Stir and mix well very well. Keep aside.

8. Chop coriander leaves, onion, chilies, ginger and keep them ready. You will need ¼ cup chopped coriander leaves, ¼ cup finely chopped onions, 1 teaspoon grated ginger and 1 to 2 green chilies (finely chopped).

9. Add the chopped ingredients to the moong dal batter. 

10. mix very well.

11. Add a pinch of hing and mix again.

preparing moong dal cheela recipe

12. Allow the batter to rest for 15 to 20 minutes. the onions will leave moisture and the consistency of the batter will change slightly. check the consistency of the batter. If its too thick then add 1 to 2 tablespoon of water. I added 1 tablespoon of water to make it to a pouring consistency. Adding too much water will not be good as the batter will not spread evenly on the tawa. the consistency of the batter has to be of a medium pouring consistency, neither too thick nor too thin.

13. Heat the pan. This is important as the pan has to be hot before you make the cheela. Add a scoopful of batter towards the center of the pan.

14. just rotate the batter with the back of spatula giving a round and even shape. Cook chilla on a medium flame. 

15. Drizzle few drops of oil around the edges of the chilla.

16. Cook the chillas on medium flame. After a minute they will look crisp and brown.

17. Flip the chillas and cook the other side for a minute, till golden brown and crisp.

18. Once the chillas appear crisp and brown, fold them.

19. Again fold them forming a triangular shape or you can just keep them round. Similarly make all other chillas. You could stuff the chillas with crumbled paneer, and then fold them. If using crumbled paneer, then fold from one side.

Serve the Moong dal chilla Hot or warm with tomato ketchup or chutney. Since moong dal chillas stay soft, you can also pack them in tiffin box.

If you are  looking  for  more healthy  updates fallow  Dietitian  Srishti  Arora Nutrivarcity.