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Moong Dal Pancake
Breakfast • India
How to Make Moong Dal Pancake (Traditional & Healthy Version)
Moong Dal Pancake, also known as Moong Dal Chilla, is a beloved Indian breakfast staple renowned for its high protein content and delightful taste. Originating from North India, this savory pancake is made using soaked and ground moong dal (green gram lentils), blended with aromatic spices and fresh vegetables. Its golden, crispy edges and soft center make it a favorite across all age groups. Traditionally cooked on a tawa (griddle), Moong Dal Pancake is a wholesome, gluten-free alternative to wheat-based pancakes and is perfect for those seeking a vegan or vegetarian meal. In Indian households, Moong Dal Pancake is often enjoyed with tangy dhania chutney (coriander chutney) or a dollop of fresh dahi (curd), making it both nutritious and flavorful. This dish is especially popular during festivals and fasting periods, such as Navratri, when families prefer light and easily digestible meals. Its versatility allows for regional variations, where each state adds its own twist with local spices and vegetables. Whether served as a quick breakfast, healthy snack, or even packed in lunchboxes, Moong Dal Pancake holds a special place in Indian cuisine for its nutritional value and comforting flavors.
Ingredients(for 2 medium-sized pancakes)
- 1 cup Moong dal (split yellow lentils) (washed and soaked for 2-3 hours)
- 1 small Onion (finely chopped, piyaz)
- 1 Green chili (finely chopped, hari mirch) - optional
- 1 inch Ginger (grated, adrak)
- 2 tbsp Coriander leaves (finely chopped, dhania)
- 1/4 cup Carrot (grated, gajar) - optional
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt (namak)
- 2 tsp Oil (for greasing tawa)
Instructions
- 1
Drain the soaked moong dal and transfer to a mixer jar. Add ginger and green chili. Grind to a smooth batter using minimal water.
5 minutes
Do not add too much water; the batter should be thick like dosa batter.
- 2
Pour the batter into a mixing bowl. Add chopped onion, grated carrot, coriander leaves, cumin seeds, turmeric powder, and salt. Mix well.
3 minutes
Incorporate vegetables just before making pancakes for a fresh taste.
- 3
Heat a non-stick tawa on medium flame and lightly grease with oil.
2 minutes
Wipe excess oil with a tissue for a low-oil version.
- 4
Pour a ladleful of batter on the tawa and spread gently into a round pancake. Drizzle a few drops of oil around the edges.
1 minute
Spread batter evenly for uniform cooking.
Why This Dish is Healthy
This Moong Dal Pancake recipe is an ideal healthy breakfast as it is low in calories, high in protein, and gluten-free. The use of whole lentils and fresh vegetables delivers a nutrient-dense meal that supports weight management, muscle health, and balanced blood sugar levels. Cooking on a non-stick tawa with minimal oil ensures the recipe stays heart-friendly, making it suitable for diabetics, weight watchers, and kids alike.
Moong Dal Pancakes are packed with plant-based protein, complex carbohydrates, and dietary fiber, making them an excellent option for sustained energy release. Moong dal is rich in vitamins A, B, C, and E, as well as minerals like iron, potassium, and magnesium. The addition of vegetables increases the fiber, antioxidants, and micronutrients, supporting digestive health and boosting immunity. Minimal oil is used, keeping the fat content low, while the absence of refined flour means a lower glycemic index.
Pro Tips
- 💡Tip 1: Always soak moong dal for at least 2 hours for a smoother batter.
- 💡Tip 2: Add vegetables just before cooking to retain crunch and nutrients.
- 💡Tip 3: Use a well-seasoned non-stick tawa for best results with minimal oil.
Storage & Serving
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving. Avoid freezing for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
