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
Step-by-step instructions
Step 1 · Wash and soak the split yellow mung dal (moong dal) in water for 2-...
Wash and soak the split yellow mung dal (moong dal) in water for 2-3 hours. Drain well.
Step 2 · Transfer the soaked dal to a blender
Transfer the soaked dal to a blender. Add water gradually and grind into a smooth, thick batter.
Step 3 · Pour the batter into a mixing bowl
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.
Step 4 · 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 5 · Pour a ladleful of batter onto the tawa and spread evenly into a th...
Pour a ladleful of batter onto the tawa and spread evenly into a thin circle (about 5 inches diameter).
Step 6 · Drizzle a few drops of oil around the edges
Drizzle a few drops of oil around the edges. Cook on medium flame until edges turn golden and the surface looks cooked (about 2-3 minutes).
Step 7 · Flip the chilla and cook the other side for 1-2 minutes until both ...
Flip the chilla and cook the other side for 1-2 minutes until both sides are crisp and golden. Remove and repeat for remaining batter.
Step 8 · Serve hot with green chutney or plain dahi
Serve hot with green chutney or plain dahi.
Why this recipe 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.
A note on tradition
Mung Dal Chilla holds a special place in North Indian cuisine, often prepared during fasting days, festive breakfasts, or as a quick lunch option. Its simplicity and adaptability make it popular across generations. In Delhi and Uttar Pradesh, families prepare it for Holi breakfasts, while in Punjab, it's a go-to for light, nutritious meals. The chilla’s roots are deeply woven into Indian vegetarian traditions, emphasizing both taste and nourishment.