Moong Dal Chilla Recipe: High-Protein Indian Breakfast
Moong Dal Chilla Recipe is a light, protein-rich savoury pancake made from a ground split moong dal batter, seasoned with ginger, green chilli and onion. It’s a popular no-fermentation breakfast for anyone looking for a high-protein, easily digestible start to the day.
Moong Dal Chilla at a Glance
| Cuisine | North Indian |
|---|---|
| Country | India |
| Meal | Breakfast |
| Course | Main / Breakfast |
| Food Type | Vegan |
| Difficulty | Easy |
| Preparation | 10 minutes |
| Cooking | 15 minutes |
| Total time | About 2 hours 25 minutes |
| Servings | 3 |
| Suggested serving | 2 chillas |
Moong Dal Chilla Ingredients
- 1 cup split yellow moong dal, soaked 2 hours; 1/2 inch ginger; 1 green chilli; 1/4 tsp cumin seeds; a pinch of hing; salt to taste; water as needed; 1 small onion, finely chopped; 2 tbsp coriander leaves, chopped; oil for cooking.
How to Make Moong Dal Chilla
- Drain the soaked moong dal and grind with ginger, green chilli, cumin seeds, hing and a little water into a smooth, thick, pourable batter.
- Stir in chopped onion and coriander leaves; season with salt.
- Heat a tawa on medium heat and grease lightly.
- Pour a ladle of batter and spread into a thin, even circle.
- Drizzle a little oil around the edges and cook until the base turns golden.
- Flip and cook the other side until golden with light brown spots.
- Serve hot with chutney or ketchup.
Cooking Tips
Soak the dal fully for smooth grinding — under-soaked dal grinds coarse. Grind with minimal water for a batter that spreads well but isn’t runny. Cook on medium heat so the chilla cooks through without burning.
Variations
Add grated paneer or crumbled tofu for extra protein and richness. A stuffed version with a light vegetable filling folded inside works well too.
Substitutions
Split green moong dal (unhusked) can be used for a slightly earthier flavour and more fibre.
What to Serve With Moong Dal Chilla
Mint chutney, tomato ketchup, or a side of curd.
Storage & Reheating
Storage: Best fresh; batter keeps refrigerated for a day.
Reheating: Reheat briefly on a hot tawa for 20-30 seconds per side.
Moong Dal Chilla Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 180 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 26 g |
| Fat | 4 g |
| Fiber | 6 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A fully plant-based, high-protein, gluten-free breakfast that’s light and easy to digest.
Age & Serving Guidance
Suitable for toddlers from around 10-12 months onward in soft pieces with mild spicing.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
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Allergens & Food Safety
Allergens: Naturally gluten-free.
Ensure the batter is well-cooked through, not left raw in the centre.
Moong Dal Chilla FAQs
Why is my moong dal chilla batter too thick?
Add water gradually while grinding to reach a smooth, pourable consistency similar to pancake batter.
Can I make the batter ahead of time?
Yes, it can be refrigerated for a day, though it’s best used fresh for the lightest texture.
Is moong dal chilla vegan?
Yes, it’s naturally vegan when cooked with oil.
Why is my chilla not crisp?
A batter that’s too thick or a tawa that isn’t hot enough are common causes; thin the batter slightly and preheat the tawa well.
Can I add vegetables to the batter?
Yes, grated carrot or finely chopped spinach are popular additions.
Do I need to soak the dal for a long time?
About 2 hours is usually enough; longer soaking (up to 4 hours) can make grinding even smoother.
Is moong dal chilla good for weight loss?
It’s protein-rich and relatively low in fat when made with minimal oil, making it a popular choice for a light, high-protein breakfast.
Can I skip the onion?
Yes, a plain version without onion works well too, especially for a milder taste.
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