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Mung Dal Chilla served with chutney and pickle
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5 from 4 votes

Moong Dal Chilla

Gluten-free Vegan Mung Dal pancakes spiced with green chili and ginger. Makes 8 chilla.
Prep Time10 mins
Cook Time30 mins
Soaking Time4 hrs
Total Time4 hrs 40 mins
Course: Breakfast, Brunch, Lunch
Cuisine: Indian
Servings: 4
Calories: 285kcal


  • 1 cup moong dal green gram lentils
  • 3 cups water for soaking lentils
  • 1 green chilli
  • 1 inch ginger
  • 1 teaspoon cumin seeds
  • 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


  • 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.



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


Calories: 285kcal | Carbohydrates: 40g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 930mg | Potassium: 59mg | Fiber: 6g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
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