Moong Dal Chilla Recipe, How to make Moong Dal Chilla | Street-Food
Recipe type: Side, Main, Breakfast
RecipeCuisine: Indian, North Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Moong Dal Chilla recipe is one of popular street food of North-India.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 250 gms split green skinless mung dal (dhuli mung dal)
  • 2 tbsp oil for frying chillas
  • 1 small onion chopped finely (pyaz)
  • 2 green chilies chopped finely (hari mirch)
  • ½ inch ginger chopped finely (adrak)
  • 1 tsp roasted cumin powder (jeera powder)
  • 2 tbsp rice flour (chawal atta)
  • ½ tsp turmeric powder (haldi)
  • 2 tbsp coriander leaves chopped finely (hara dhaniya)
  • ¼th cup crumbled or grated fresh cottage cheese (paneer) optional
  • 2 tbsp green chutney (optional)
  • salt as required
How to make the recipe?
  1. Firstly soak the split mung lentils enough water covering them over-night or for 4-5 hrs.
  2. Discard the water, grind them with very little water until smooth and soft mixture is formed.
  3. Add rice flour give a nice whisk until they blend well. The batter has to be nor too thick nor too thin it should be of medium consistency. So add water accordingly. Allow the mixture to rest for 15-20 mins.
  4. Add green chili, ginger, onion, coriander leaves if using, cumin powder, turmeric and salt. Combine all nicely.
  5. Heat a non stick pan. Once it's warm pour a scoop of batter towards the center and then spreading towards the exterior giving a round or oval shape. You could use a spatula or a small metal bowl to give a thin shape to your chillas. It's upto you to make your chillas thick or thin. If you make thick it wouldn't be crisp so make accordingly. I prefer crisp and thin dosas but I know people who also love their dosas soft and spongy.
  6. Drizzle some oil towards the edges and fry them until crisp and golden brown from both sides. Spread some green chutney over one side of the dosa.
  7. Also spread some crumbled or grated cottage cheese. Then flip the dosa over other side giving a semi circle or moon shape. I gave my dosas a triangular shape. Also I didn't put paneer as didn't have one at home. So it's optional you could just make the crepes or stuff with paneer it's optional.
  8. Serve your moong dal chillas warm with green chutney and tomato sauce.
1. Ensure the batter has to be of medium consistency. If it's thin then add some more rice flour.
2. If you love spice then add more green chilies.
3. It's important to allow the batter to rest for some time post grinding for better results and impact.
4. Some people also fry dosas with butter or clarified butter. I have used oil so it's upto you if you are calorie conscious then use olive oil instead.
Recipe by Flavors of Mumbai at