Moong Dal Chilla recipe is one of popular street food of North-India. Chillas are pan-cakes served with green chutney and stuffed with cottage cheese crumble. They are also known as Poodlas, polis, dosa, chillas, lentil pancakes or crepes. The moong Dal are split green gram which are used for these recipe and not the whole green moong.
This is one of the healthy options for low fat, healthy and nutritious break-fast. You could eat them as snack, brunch, quick meal and even pack for lunch boxes. They are so delicious even kids would love them if you serve them with tomato sauce. In-fact moong dal is considered one of the healthiest dal and also ideal breakfast or snack for Diabetics. So do make these recipe as it’s good for you and your family 🙂
Towards South-India another famous dosa is made but from whole green mung known as pesarattu. I am yet to post this recipe. Both these dosas taste delicious and healthy. Also they are gluten-free and low on glycemic index as well.
We usually eat this almost every fifteen days. The basic recipe has paneer stuffing but it’s optional. They taste great without any stuffing too tried both version. Loved eating both ways as they were equally delicious 🙂
India has so many kind of dosas and the popular ones are already famous across all the restaurant menu. Some known dosas are masala dosa, mysore dosa, uttappa, rava dosa and sada dosa. In-fact all types of dosas are popular Mumbai Streetfood.
Check some more dosa recipes on blog like cheese dosa, ragi dosa, sada dosa, oats dosa and instant ragi dosa.
Moong Dal Chilla Recipe and printable version below:
- 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
- Firstly soak the split mung lentils enough water covering them over-night or for 4-5 hrs.
- Discard the water, grind them with very little water until smooth and soft mixture is formed.
- 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.
- Add green chili, ginger, onion, coriander leaves if using, cumin powder, turmeric and salt. Combine all nicely.
- 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.
- 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.
- 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.
- Serve your moong dal chillas warm with green chutney and tomato sauce.
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.
Radhika Sharma says
Thanks for sharing the recipe! I like moong dal chilla the most as a morning breakfast, but it was challenging to make a perfect batter for it. Now your provided instructions helped me in making it ideally of that taste. Your recipe reminded me of this similar dish, I ate at best place for breakfast in Chandigarh.
hi.what is the red powder that yu hav served it with.looks tempting.could you give its recipe.thanks
Thanks Rufaida 🙂 its dry garlic coconut chutney. Allow me some time to post the recipe.
can i make the batter and keep overnight in fridge for use next morning? will it make it sour?
Yes vrishali you could make the batter and keep in the fridge just don’t add salt. Add all the ingredients to the batter once you make the chillas. Hope this information helps you and let us know how the chillas were?
Asish Kumar Sahu says
I understood very much how to make moong chila. Thanks for that.
Welcome Asish 🙂 glad our blog could help you thanks for your positive feedback.
Can I use besan insteadbof rice flour??
Yes isheeta you could use besan, rice flour helps in making the chilla crispy 🙂
hi good recipe
shubhra nandi manjmdar says
Thankyou Shubhra 🙂