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Mung Daal Chilla 65 Gram
Lunch • India
How to Make Mung Daal Chilla 65 Gram (Traditional & Healthy Version)
Mung Daal Chilla is a beloved vegetarian Indian dish, famous for its light, protein-rich profile and easy preparation. Originating from North India, especially Rajasthan and Punjab, this savory pancake is made using soaked mung dal (green gram) and is often enjoyed during breakfast or lunch. The chilla’s golden crispness on the outside and soft texture inside make it a favorite across Indian households. It’s commonly served with green chutney or dahi (curd), and can be customized with vegetables or spices according to regional preferences. Mung Daal Chilla is frequently prepared during festivals like Holi, Diwali, and Navratri, where nutritious, fasting-friendly foods are appreciated. It's also a staple for those seeking healthy, home-cooked meals, as it packs a punch of protein and fiber without excess oil or refined flour. The dish’s popularity has grown globally, but it remains an authentic Indian recipe rooted in tradition. Its easy preparation and versatility make it a great choice for busy families or anyone tracking calories and macros. The taste of Mung Daal Chilla is subtly earthy, mildly spicy, and aromatic thanks to fresh coriander, green chilies, and ginger. Its health benefits, cultural significance, and adaptability for different diets make it a top pick for anyone seeking wholesome Indian vegetarian recipes. Whether you’re preparing lunch for kids, a post-workout meal, or a festive treat, this dish is both delicious and nourishing.
Ingredients(for 1 chilla (approx. 65 grams))
- 1/2 cup Mung dal (green gram) (soaked for 2 hours)
- 1/4 cup Water (as needed for batter)
- 1 small Onion (finely chopped, pyaz)
- 1 small Tomato (finely chopped, tamatar)
- 1 Green chili (finely chopped, hari mirch)
- 1/2 inch Ginger (grated, adrak)
- 2 tbsp Coriander leaves (finely chopped, dhania)
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Salt (as per taste)
- 1 tbsp Oil (for greasing tawa)
Instructions
- 1
Rinse and soak mung dal in water for at least 2 hours. Drain and transfer to a mixer jar.
5 minutes
Soaking helps soften dal for a smoother batter.
- 2
Add ginger, green chili, cumin seeds, and water. Blend to form a smooth, thick batter.
4 minutes
Do not add excess water; batter should be pourable but not runny.
- 3
Transfer batter to a bowl. Mix in chopped onion, tomato, coriander leaves, and salt.
3 minutes
Adding veggies boosts nutrition and flavor.
- 4
Heat a tawa (griddle) and lightly grease with oil. Pour a ladleful of batter, spread gently into a circle.
3 minutes
Keep flame medium for even cooking and crispiness.
Why This Dish is Healthy
Mung Daal Chilla uses no refined flour and minimal oil, prioritizing wholesome ingredients. The green gram is low in calories and high in protein, aiding muscle repair and weight loss. Fresh vegetables enhance micronutrient content, and the dish is naturally gluten-free and vegan adaptable. Its balanced macros make it perfect for lunch or a light meal, supporting overall wellness and dietary goals.
Mung Daal Chilla is rich in plant-based protein, fiber, and essential minerals like iron, magnesium, and potassium. It contains complex carbohydrates that provide sustained energy and is low in saturated fat. The addition of vegetables increases vitamin C and antioxidants, while ginger and coriander offer anti-inflammatory properties. This recipe supports digestion and heart health, making it ideal for calorie-conscious individuals.
Pro Tips
- 💡Tip 1: Ensure dal is well soaked for a smoother batter and easier digestion.
- 💡Tip 2: Use a non-stick tawa to minimize oil and prevent sticking.
- 💡Tip 3: Add seasonal vegetables to increase flavor and nutrition.
Storage & Serving
Store leftover chillas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa to restore crispiness; avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
