Moong Dal Chilla is a traditional Indian dish made from soaked and blended yellow moong dal, creating a naturally gluten-free, high-protein batter. Unlike refined flour pancakes, these are light, rich in soluble fiber, and easy to digest. Moong dal helps lower LDL cholesterol and stabilizes blood sugar, while mint chutney adds freshness and antioxidants.
This dish makes an excellent breakfast for those looking to support heart health, weight management, and overall digestive wellness. Using minimal oil keeps the fat content low while ensuring the chillas turn crisp and golden.
Blend soaked moong dal, green chili, ginger, cumin, turmeric, and salt with water into a smooth batter.
Stir in chopped coriander.
Heat a non-stick pan, grease lightly with oil.
Pour a ladle of batter, spread into a thin pancake. Cook 2 minutes per side until golden.
Blend chutney ingredients into a smooth paste.
Serve hot chillas with mint chutney.
Tips and Tricks
- Use a nonstick skillet to minimize oil use.
- Add grated spinach or carrot for more nutrients.
- Batter can be refrigerated for 1 day.
Frequently Asked Questions
Yes, it works well but gives a slightly nuttier taste.
Yes, cook on a well-seasoned nonstick pan.
Yes, rich in fiber and protein, making it suitable.
