Moong daal chilla
Moong Dal Chilla is chilla/flat shallow fried crape or pancake, which is prepared from moong dal(yellow lentils) in India. On vegflavors, I am sharing healthiest moong dal chilla with lots of proteins and iron, with less carbs.
Moong dal is full of protein, and it is good option for people who want to add more protein in their diet. Secondly, I am adding methi leaves/ fenugreek leave which is full of iron and very good for health. So, this moong dal chilla is very good for kids who don’t like to eat lentils or green leafy vegetables. Spinach can be used in place of methi/fenugreek leaves.
There are many lentils/dals available in market, looks like same and many people find it hard to find out moong dal. Moong dal is tiniest lentils different from other yellow dal/lentils like channa dal or toor dal.
Moong dal is tiny yellow lentils, which is extracted from green lentils and by uncovering outer green cover gives yellow moong dal. Traditionally, people use to soak green split moong for some time and take out the outer cover to use it as uncovered moon dal that is natural healthy option to remover outer cover but now uncover yellow moong dal is easily available in market, even moong dal powder is available easily in grocery stores.
On vegflavors, I am sharing 2 Methods to make Moong dal chilla.
First method includes soak moong dal for 2-3 hours and grind it to make batter, second method is instant method using moong dal flour, which can be bought from market or can be grounded at home from moong dal.
Moong dal chilla is easy to make and can be prepared easily in 5 mins or less if batter is ready. If we have kids around making moong dal chilla is fun as they love to help in batter mixing 😄. We can have many variations in this moong dal chilla, we can add grated squash, grated carrots or grated zucchini, chopped Spanish etc.
This moong dal chilla 4-5 minutes to cook as dal takes time to cook and to make chilla crunchy. So, give it some time to cook to enjoy crunch of chilla. spices can be reduced as well. If moong dal chilla need to be prepared for kids, we can reduce spices or no chili for kids. For adult’s species can be added according to individual preferences.
First method of making chilla from Moong Dal:
Ingredients:
- Split yellow moong dal 1 cup
- Methi/fenugreek leaves chopped 1 cup
- Salt to taste
- Carom seeds 1 pinch
- Red chili powder 1/2 tsp or as per taste
- Turmeric powder 1/2 tsp
- Coriander powder 1 tsp
Method:
- Wash soak split moong dal in a in a bowl for 2-3 hours. And remover outer cover of dal if green moong dal is used.
- Grind it in a grinder adding 1/2 cup water. Pour dal mixture in bowl. Add methi/ fenugreek leaves, salt, chili powder, coriander powder, Turmeric powder and mix well. Add more water to make batter like batter for pancakes or dosa. Batter should not be very thin/watery or not very thick. It should be medium consistency so it can be spread easily.
- Keep the better aside for 30 minutes so all the spices mix with Moong dal well.
- Heat a flat pan on flame and let it get hot. When it gets hot sprinkle some water and wipe it with cotton cloth of tissue, to control temperature of top surface of pan.
- Mix batter. Pour 1/4 bowl of batter or ladled on pan/tawa and spread it in circular motion with the help of bottom of ladled or from the bottom part of bowl.
- Spread evenly and sprinkle some oil around the corner to get it crisp and cover for 1-2 minutes.
- After 1-2 minutes take off the cover and check the corner sides, it should be crispy and golden brown, if not cover for 1-2 minutes more. Carefully flip the chilla using spatulas. And sprinkle some oil around and let it cook till it changes its color to golden brown and gets crispy.
- Take it off the pan and serve hot chilla with yogurt, chutney or any curry.
Second method of making moong dal chilla from Moong Dal Flour:
Second method for making moong dal chilla is easy and instant that don’t need soak dal and grinding process. Moong dal flour is easily available in market or if it is not available in market then moong dal can be grinded directly without soaking to make moong dal flour at home. Moong dal flour can be store for long time in air tight container.
Ingredients:
- Moong dal flour 1 cup
- Methi/fenugreek leaves chopped 1 cup
- Salt to taste
- Carom seeds 1 pinch
- Red chili powder 1/2 tsp or as per taste
- Turmeric powder 1/2 tsp
- Coriander powder 1 tsp
Method:
- Add dal flour in bowl, add chopped methi/ fenugreek leaves, salt, chili powder, coriander powder, Turmeric powder and mix well. Add water to make batter like batter for pancakes or dosa. Batter should not be very thin/watery or not very thick. It should be medium consistency so it can be spread easily.
- Keep the better aside for 5-10 minutes to rest so all the spices mix with Moong dal batter well.
- Heat a flat pan on flame and let it get hot. When it gets hot sprinkle some water and wipe it with cotton cloth of tissue, to control temperature of top surface of pan.
- Mix batter. Pour 1/4 bowl of batter or ladled on pan/tawa and spread it in circular motion with the help of bottom of ladled or from the bottom part of bowl.
- Spread evenly and sprinkle some oil around the corner to get it crisp and cover for 1-2 minutes.
- After 1-2 minutes take off the cover and check the corner sides, it should be crispy and golden brown, if not cover for 1-2 minutes more. Carefully flip the chilla using spatulas. And sprinkle some oil around and let it cook till it changes its color to golden brown and gets crispy.
- Take it off the pan and serve hot chilla with yogurt, chutney or any curry.