Description
Savory, protein-rich Indian lentil pancakes made with yellow moong dal, spices, and herbs. These gluten-free chillas are light yet satisfying, perfect for breakfast, snacks, or a wholesome meal.
Ingredients
1 cup moong dal (yellow split lentils)
1/2 inch ginger, peeled
2–3 green chilies, finely chopped (adjust to taste)
1/4 cup coriander leaves, finely chopped
1/4 teaspoon asafoetida (hing)
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon turmeric powder (haldi)
Salt to taste
Water, as needed
Oil or ghee, for cooking
Instructions
- Rinse moong dal until water runs clear. Soak in enough water for 4–5 hours or overnight.
- Drain dal and blend with ginger and green chilies, adding about 1/4 cup water to form a smooth, pourable batter.
- Transfer batter to a bowl. Stir in asafoetida, cumin seeds, turmeric, coriander leaves, and salt. Mix well.
- Adjust consistency with water if too thick. Let batter rest 15–20 minutes if desired.
- Heat a non-stick tawa or griddle. Lightly grease with oil or ghee.
- Pour a ladle of batter in the center and spread into a thin pancake (6–8 inches).
- Cook for 2–3 minutes until golden underneath. Drizzle oil/ghee around edges.
- Flip and cook the other side for 2–3 minutes until golden.
- Repeat with remaining batter. Grease tawa as needed.
- Serve hot with green chutney, yogurt, or ketchup. Optionally stuff with paneer bhurji, potato filling, or sautéed vegetables.
Notes
Add grated carrots, onions, spinach, or mint for extra nutrition and flavor.
For spicier chillas, add a pinch of garam masala or red chili powder.
Cook on medium-high heat and spread thin for crispier chillas.
Best enjoyed fresh but can be refrigerated for up to 2 days.
Reheat on a tawa or skillet for 1 minute per side—avoid microwaving.
Nutrition
- Serving Size: 1 chilla
- Calories: 95
- Sugar: 1g
- Sodium: 140mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
