Moong Dal Chilla is a classic Indian breakfast dish that is enjoyed with pickles or chutneys. These Savory Green Gram Lentils Pancakes make for an easy gluten-free option for naan, parathas, and roti. They make for a delicious wrap to roll up your favorite foods.
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Thank you for all the love for my Masoor Dal Chilla recipe. I am humbled to see it go viral on social media and to see how much you guys enjoyed it. A few of you asked for more gluten-free flatbread recipes and so here is one that I grew up eating. I hope you enjoy it as much as we do and do check out all the substitutions for this versatile dish.
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What is Chilla
Chilla or Cheela also known as Puda or Pudla are savory pancakes made with lentils. Besan Chilla is another common variation made using gram flour. They are easy to make and do not have a leavening agent or need fermentation. In India, Pudla is often enjoyed for breakfast with chutney and pickles. I love serving them in place of naan or parathas as a gluten-free and vegan flatbread.
Ingredients
- Moong Dal - Also known as Mug or Mung Dal, is often used to make Khichdi, Tadka Dal, or tempered for veggies like stir-fried Cabbage, these small yellow lentils are mild and flavorful. They soak much faster than other lentils and are versatile enough to be mixed in with a variety of ingredients to make savory as well as sweet dishes.
- Green Chili - Indian green chili adds earthy flavors and spicy to these pancakes. You can add more or less depending on the spice level you like.
- Ginger - Fresh ginger adds a hint of spice and peppery aroma.
- Cumin Seeds - Add nutty, warm flavors. If you do not have whole cumin seeds you can also use ground cumin.
- Turmeric - Healing spice that adds a peppery-woody taste and a deep golden color to the chilla.
- Rice Flour - Adding rice flour to the blended batter helps make the chilla crisp.
- Onion - Finely diced red onions add beautiful color to the chilla while adding a touch of sweet flavor when they are cooked.
Variations
- Substitute Whole green mung beans or split mung beans with skin ( also known as "Chilkewali" mung dal) in place of yellow moong dal
- Substitute Rice flour with ¼ cup of poha. Simply grind the poha along with the mung dal
- You can also soak 2 to 3 tablespoons of quinoa along with the mung beans for added nutrition
How to make Moong Dal Chilla
- Rinse and drain mung dal and soak in water overnight or at least 2 hours
- Drain out all the water. Add the lentils to a blender jar
- Add green chili, ginger, cumin seeds, salt, and half of the water
- Blend to make a fine batter.
- Take out the batter in a mixing bowl.
- Add turmeric, rice flour, and remaining water and mix well.
- Add onions and cilantro. Mix well and rest the batter for five minutes.
- Preheat the pan to low-medium heat. Lightly oil the pan.
- Pour around ⅓ cup of batter and spread it into a 5 to 6-inch circle. Cook on medium heat for 2 to 3 minutes. Add a few drops of oil and then carefully flip the chilla.
- Add drizzle some oil on the top and cook for another 2 to 3 minutes or until the chilla has light brown marks. Take the chilla out and repeat with the remaining batter.
Serving
Serve hot chillas with your favorite pickle and chutney as a breakfast or snack along with a cup of ginger chai. For main meals, I serve them with curries like mushroom masala, potato masala, mushroom matar malai, or cabbage stir fry.
Storing
These savory pancakes are a perfect make-ahead recipe. The batter can be refrigerated for 2 to 3 days, add the onions and cilantro just before cooking the chilla. If you have the leftover batter with onions and cilantro in them, you can still refrigerate it for a day. The cooked chillas can be refrigerated in an airtight container for 3 to 5 days. To reheat simply place them on a hot pan and cook on both sides for 1 to 2 minutes.
Tips for Cooking Chilla
- To make evenly spread chilla every time, it's important to have the pan at the right temperature. It should be on low heat when you are pouring and spreading the batter.
- Between each chilla use a couple of wet paper towels to wipe the pan, allowing it to cool down. This gives you enough time to thinly spread the batter for your next chilla. If the pan is too hot, the batter may stick to the back of the spoon as you spread it, making it difficult to spread it thin and even.
- After spreading the batter, increase the heat to medium and cook the dosa until the bottom starts to turn golden.
More Indian Bread Recipes
- Masoor Dal Chilla - Gluten-free Savory lentil pancakes
- Jowar Roti - Gluten-free sorghum flatbreads
- Parathas - Layered whole wheat flatbreads
- Roti - Whole wheat flatbreads
- Puri - Deep-fried wheat breads
Recipe
Moong Dal Chilla
Equipment
Ingredients
- 1 cup moong dal green gram lentils
- 3 cups water for soaking lentils
- 1 green chilli
- 1 inch ginger
- 1 teaspoon cumin seeds
- 1½ teaspoon kosher salt
- 1 cup water divided for the batter
- ½ teaspoon ground turmeric
- 4 tablespoons rice flour
- ½ cup red onion finely diced
- 2 tablespoons cilantro finely chopped
- 2 tablespoons oil
Instructions
- Rinse and drain moong dal and soak in water overnight or at least 2 hours
- Drain out all the water. Add the dal to a blender jar.
- Add green chili, ginger, cumin seeds, salt, and half of the water.
- Blend together to make a fine batter.
- Take out the batter in a mixing bowl. Add turmeric, rice flour, and remaining water and mix well.
- Add onions and cilantro. Mix well and rest the batter for five minutes.
- Preheat the pan to low-medium heat. Lightly oil the pan.
- Pour around ⅓ cup of batter and spread it into a 6-inch circle. Cook on medium heat for 2 to 3 minutes. Add a few drops of oil and then carefully flip the chilla.
- Add drizzle some oil on the top and cook for another 2 to 3 minutes or until the chilla has light brown marks. Take the chilla out and repeat with the remaining batter.
Video
Notes
Tips for cooking Chilla
- To make evenly spread chilla every time, it's important to have the pan at the right temperature. It should be on low heat when you are pouring and spreading the batter
- Between each chilla use a couple of wet paper towels to wipe the pan, allowing it to cool down. This gives you enough time to thinly spread the batter for your next chilla. If the pan is too hot, the batter may stick to the back of the spoon as you spread it, making it difficult to spread it thin and even
- Once you are done spreading the batter, increase the heat to medium and cook the dosa until the bottom starts to turn golden
Nicole says
Just made these tonight, and the kids LOVED them. I only had brown onions, so I used about a quarter of a small one. Because I’m lazy, I threw all the ingredients—including the onion and cilantro—in the blender. Used my crepe pan to cook them on. Thank you!
Archana says
Thank you for the feedback. Always a winner when the kids enjoy it!
Ramesh T M says
Very usefull tips tasty
Archana says
Thank you!
Mary says
Hello! Can white flour be substituted for rice flour in this recipe? (Our house does not need to avoid gluten)
Archana says
Rice flour helps add crispy texture. You can also skip it altogether 🙂
Maneesha says
AMAAAAZING RECIPE, ARCHANA! My husband and I devoured these chillas! We paired it with morabbo, and it was perfect!
Archana says
Thank you! I love the pairing!!
Jennifer Lumley says
Made this recipe for breakfast yesterday and was very pleased with the results! Will definitely make again. This is the second if your chills recipes that I have tried and I look forward to making the third 🙂
Archana Mundhe says
I'm so happy to hear you enjoyed it! Thank you for trying my recipes, and I can't wait for you to try the third one! Let me know how it turns out!
Meera says
How long can the batter keep for? It’s delicious
Archana Mundhe says
The batter can be refrigerated for 2 to 3 days. Add the onions and cilantro just before cooking the chilla for best results.