Moong Dal Chilla
Thin, crispy protein-packed pancakes made from soaked moong dal and spices, perfect for a nutritious breakfast or snack.
Equipment
Ingredients
Ingredients
moong dal (soaked)
200 g
green chili
1 piece
cumin seeds
0.5 tsp
salt
1 tsp
asafoetida
1 pinch
onion (finely_chopped)
1 piece
oil
2 tbsp
Instructions
Blend the dal
Drain soaked moong dal and blend with green chili, cumin, salt, and hing until smooth and batter-like consistency.
Prepare vegetables
Finely chop onion and any other available vegetables.
Heat the pan
Heat a non-stick pan over medium heat and lightly grease with oil.
Cook the chilla
Pour a ladleful of batter, spread into a thin circle, sprinkle chopped vegetables on top. Cook until golden brown and crispy on both sides.
Storage
Best eaten fresh; batter can be stored in fridge up to 1 day
Notes
• Serve with mint chutney, tomato chutney or plain yogurt
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