Daal Chilla 100 Grams
Lunch • India
How to Make Daal Chilla 100 Grams (Traditional & Healthy Version)
Daal Chilla is a beloved Indian savory pancake crafted from protein-rich moong dal (split green gram). With its roots in North Indian cuisine, especially popular in Uttar Pradesh and Delhi, this dish has become a staple in many Indian households for breakfast and lunch. Known for its crispy edges and soft, flavorful interior, Daal Chilla is often enjoyed with green chutney or a bowl of fresh dahi (curd). Its simplicity, quick preparation, and wholesome nutrition make it a favorite for busy mornings and light lunches. Daal Chilla captures the essence of Indian home-cooking—using humble pantry staples, aromatic spices, and fresh vegetables. Traditionally, the batter is seasoned with jeera (cumin), hari mirch (green chilies), and hara dhania (coriander leaves), bringing vibrant flavors and a subtle warmth. During festivals like Holi or as a nutritious snack during Navratri, Daal Chilla offers a comforting, guilt-free treat for the whole family. Its adaptability allows for countless regional twists, such as stuffing with paneer or adding grated carrots for extra nutrition. If you’re seeking a healthy Indian lunch option, the Daal Chilla stands out for its balance of taste, nutrition, and cultural heritage.
Ingredients(for 2 medium chillas (approx. 100 grams total))
- 1/2 cup Moong dal (split yellow or green gram) (soaked for 2-3 hours)
- 1 small, finely chopped Onion (pyaz)
- 1, finely chopped Green chili (hari mirch)
- 2 tbsp, chopped Fresh coriander leaves (hara dhania)
- 1/2 tsp Cumin seeds (jeera)
- 1/2 inch, grated Ginger (adrak)
- 1/4 cup, grated Carrot (gajar) - optional
- to taste Salt (namak)
- 1/4 tsp Red chili powder (lal mirch) - optional
- 1/4 tsp Turmeric powder (haldi) - optional
- 2 tsp Oil (for cooking, use mustard oil or refined)
Instructions
- 1
Soak moong dal in water for 2-3 hours. Drain and transfer to a blender. Add ginger and green chili. Blend to a smooth, thick batter using minimal water.
5 minutes
Ensure the batter is not runny; thick batter makes crisp chillas.
- 2
Transfer the batter to a bowl. Add chopped onion, coriander leaves, cumin seeds, grated carrot (if using), salt, red chili powder, and turmeric powder. Mix well.
3 minutes
Finely chop vegetables for even texture.
- 3
Heat a non-stick tawa or iron griddle on medium flame. Lightly grease with a few drops of oil.
2 minutes
Use a well-seasoned tawa to prevent sticking.
- 4
Pour a ladleful of batter onto the tawa and gently spread it into a thin circle, about 5-6 inches in diameter.
2 minutes
Spread quickly for even thickness and crispness.
Why This Dish is Healthy
This Indian Daal Chilla recipe is a healthy choice for lunch or breakfast because it is high in protein and fiber, supports weight management, and helps control blood sugar due to a low glycemic index. Minimal oil and no refined flour make it heart-friendly. Incorporating a variety of vegetables further boosts its nutritional value, making it a wholesome, filling, and guilt-free meal.
Daal Chilla is rich in plant-based protein and fiber thanks to moong dal, making it ideal for muscle repair and digestive health. It provides complex carbohydrates for sustained energy, while the addition of vegetables increases vitamin, mineral, and antioxidant content. Low oil usage keeps it heart-healthy, and it contains essential nutrients like folate, iron, potassium, and vitamin A (from carrots). Naturally gluten-free if made without atta, it's suitable for many dietary needs.
Pro Tips
- 💡Tip 1: Soak the dal well for a smooth batter and better digestion.
- 💡Tip 2: Use a well-heated tawa to get evenly cooked, crisp chillas.
- 💡Tip 3: Add vegetables like spinach, grated beetroot, or cabbage for extra nutrition and color.
Storage & Serving
Store leftover chillas in an airtight container in the refrigerator for up to 24 hours. Reheat on a tawa for best texture before serving. Avoid microwaving to retain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
