Moong Dal Chilla

About Moong Dal Chilla

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

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps