Moong Dal Chilla

Top Rated Recipe

Chef Jasmine Dsouza

Last Updated: Sep 03, 2019

Moong Dal Chilla

About Moong Dal Chilla

Table of Contents

The North Indians love their chillas and served this way you will like it too

  • Split green gram with skin (chilkewali moong dal) 1 cup
  • Split black gram with skin (chilkewali urad dal) ¼ cup
  • Oil 2 tsps + for cooking
  • Cumin seeds 1 tsp
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  • Soak green gram and black gram in a large bowl in sufficient water overnight. Drain and put them in a blender jar and blend with sufficient water till smooth. Transfer into a bowl. Ensure that the batter is semi liquid but not runny.
  • Heat oil in a non-stick pan, add cumin seeds, fennel seeds and onion and sauté till onion is golden. Add this mixture to the batter and mix well.
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Ingredients

  • Split green gram with skin (chilkewali moong dal) 1 cup
  • Split black gram with skin (chilkewali urad dal) ¼ cup
  • Oil 2 tsps + for cooking
  • Cumin seeds 1 tsp
  • Fennel seeds 2 tsps
  • Medium onion, finely sliced 1
  • Spinach, chopped 2 cups
  • Green chillies, finely chopped 2
  • Turmeric powder 1 tsp
  • Salt to taste
  • Sweet tamarind chutney to serve
  • Green chutney to serve
  • Hung yogurt to serve

How to Make Moong Dal Chilla (Stepwise Photos)

Method

  1. Soak green gram and black gram in a large bowl in sufficient water overnight. Drain and put them in a blender jar and blend with sufficient water till smooth. Transfer into a bowl. Ensure that the batter is semi liquid but not runny.
  2. Heat oil in a non-stick pan, add cumin seeds, fennel seeds and onion and sauté till onion is golden. Add this mixture to the batter and mix well.
  3. Add spinach, green chillies, turmeric powder and salt and mix again.
  4. Heat some oil on a non-stick tawa/pan. Pour one ladle full of batter and spread it around the tawa/pan by rotating the tawa/pan.
  5. Once the underside is golden, flip it and cook it on the other side as well adding a little oil if required. Make more chillas in the same way.
  6. Arrange the chillas on a serving plate and serve with bowls of tamarind chutney, green chutney and yogurt.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

Chef Jasmine Dsouza

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Key Details:

Prep:7 hours 10 minutes

Cook time: 20 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Indian

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