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
Step-by-step instructions
Step 1 · Soak moong dal in water for 2-3 hours
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.
Step 2 · Transfer the batter to a bowl
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.
Step 3 · Heat a non-stick tawa or iron griddle on medium flame
Heat a non-stick tawa or iron griddle on medium flame. Lightly grease with a few drops of oil.
Step 4 · Pour a ladleful of batter onto the tawa and gently spread it into a...
Pour a ladleful of batter onto the tawa and gently spread it into a thin circle, about 5-6 inches in diameter.
Step 5 · Drizzle a few drops of oil around the edges
Drizzle a few drops of oil around the edges. Cook for 2-3 minutes until the underside is golden and crisp.
Step 6 · Flip the chilla and cook the other side for 2 minutes
Flip the chilla and cook the other side for 2 minutes. Once both sides are golden and cooked through, remove from the tawa.
Step 7 · Repeat with remaining batter
Repeat with remaining batter. Serve hot with green chutney or low-fat curd.
Why this recipe 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.
A note on tradition
Daal Chilla holds a cherished place in Indian households, especially in North India. Traditionally eaten for breakfast or as a light lunch, it is commonly prepared during fasting periods and festivals like Navratri due to its satvik (pure vegetarian) nature. Regional variations abound—Punjabi homes may add paneer stuffing, while in Rajasthan, fresh methi is a popular addition. Its simplicity, adaptability, and nutritional value have made it a pan-India favorite.