Mung Dal Chilla 65g
Lunch • India
How to Make Mung Dal Chilla 65g (Traditional & Healthy Version)
Mung Dal Chilla is a beloved North Indian dish, cherished for its simplicity, nutrition, and versatility. This savory pancake, made from ground mung dal (split yellow moong beans), is a staple in many Indian households, particularly in Uttar Pradesh, Delhi, and Punjab. Traditionally enjoyed for breakfast or lunch, Mung Dal Chilla is a protein-rich option that keeps you energized throughout the day. With its crispy edges and soft center, each bite bursts with the natural flavors of mung dal, fresh coriander, and subtle Indian spices. Chilla is often served with tangy green chutney or refreshing dahi (curd), making it a wholesome meal for all ages. It’s common to find variations across regions—some add grated vegetables, while others stuff it with paneer for extra nutrition. Popular during festivals like Holi and Navratri, Mung Dal Chilla is both festive and everyday fare, ideal for calorie-conscious eaters seeking authentic Indian flavors. Its quick preparation, minimal oil, and rich taste make it a perfect choice for those looking to indulge in healthy, homemade Indian cuisine.
Ingredients(for 1 chilla (approx. 65g) per serving)
- 1/2 cup (soaked for 2-3 hours) Split yellow mung dal (moong dal) (मूंग दाल)
- 1/4 cup (for grinding) Water (as needed for batter consistency)
- 1 small, finely chopped Onion (प्याज) - optional
- 1, finely chopped Green chili (हरी मिर्च) - optional
- 2 tbsp, chopped Fresh coriander leaves (धनिया पत्ता)
- 1/2 inch piece, grated Ginger (अदरक) - optional
- 1/2 tsp Cumin seeds (जीरा)
- to taste Salt (नमक)
- 1/4 tsp Turmeric powder (हल्दी) - optional
- 1/4 tsp Red chili powder (लाल मिर्च पाउडर) - optional
- 2 tsp Oil (for greasing the tawa)
Instructions
- 1
Wash and soak the split yellow mung dal (moong dal) in water for 2-3 hours. Drain well.
5 minutes
Longer soaking yields a softer chilla and aids digestion.
- 2
Transfer the soaked dal to a blender. Add water gradually and grind into a smooth, thick batter.
3 minutes
Do not add too much water; batter should be pourable but not runny.
- 3
Pour the batter into a mixing bowl. Add finely chopped onion, green chili, ginger, coriander, cumin seeds, salt, turmeric, and red chili powder. Mix well.
4 minutes
You can skip onions for a Jain or festival version.
- 4
Heat a non-stick tawa or iron griddle on medium flame. Lightly grease with a few drops of oil.
2 minutes
Use minimal oil for a healthier chilla.
Why This Dish is Healthy
This recipe uses soaked mung dal, which is easy to digest and low in calories. Its high protein content supports muscle repair and growth, while the fiber aids in digestion and weight management. The absence of refined flour and deep frying makes it suitable for diabetic and heart-healthy diets. Fresh herbs and spices boost immunity and add antioxidants, making Mung Dal Chilla a wholesome, health-conscious choice.
Mung Dal Chilla is packed with plant-based protein, complex carbohydrates, and dietary fiber, making it an ideal meal for sustained energy and satiety. Mung dal is low in fat and rich in essential micronutrients like folate, potassium, iron, and B vitamins. The addition of vegetables and minimal oil further enhances the vitamin and mineral content, while keeping the calorie count low. This dish is naturally gluten-free and can be made vegan easily.
Pro Tips
- 💡Tip 1: Soak the dal well for a smooth batter and easy digestion.
- 💡Tip 2: Use a well-seasoned iron tawa for extra crispiness.
- 💡Tip 3: Experiment with seasonal vegetables like spinach, carrots, or beetroot for added nutrition.
Storage & Serving
Store leftover chillas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
