High Protein Moong Dal Chilla Recipe For Healthy Snacking

Moong dal chilla is a fantastic savoury pancake made from soaked yellow lentils that delivers a significant protein boost to your daily diet. It is an incredibly versatile and healthy snack that requires minimal oil and cooks up beautifully crisp on a hot pan. Packed with finely chopped vegetables and mild spices it serves as a perfect evening snack or a wholesome breakfast option for busy mornings. Because the batter ferments naturally without any added agents it is gentle on the stomach and keeps you feeling full and energetic for hours.

prep time 00 Hour 10 Mins

cook time 00 Hour 15 Mins

chef Team Kitchen Diaries

Finding healthy snacks that actually keep you full can be challenging but moong dal chilla solves this problem completely. Made primarily from split yellow lentils this savoury pancake is naturally rich in plant based protein and essential fibre. You start by soaking the lentils until they soften which makes them easy to blend into a smooth batter. Unlike heavier traditional batters this one feels light and requires absolutely no overnight fermentation making it highly convenient for sudden hunger pangs.

The beauty of this recipe lies in how much you can customise it. The base batter is simply flavoured with ginger, green chillies, and cumin seeds. From there you can fold in whatever vegetables you have available. Finely grated carrots, shredded cabbage, or chopped spinach work exceptionally well and add a great texture to the soft pancake. Cooking it over a medium flame ensures the outside gets a lovely golden crust while the inside remains soft and thoroughly cooked.

Serving these ch

Blend your soaked lentils into a perfectly smooth batter in seconds using a high power Mixer Grinder.
Manage the exact cooking temperature required for an even golden crust using the manual wattage controls on an Induction Cooktop.
Chop your onions and fresh herbs rapidly for the batter using an Electric Chopper.
Keep a side of warm water ready for soaking your lentils faster using an Electric Kettle.

Step 1

Drain the soaked yellow moong dal completely and rinse it once under fresh running water.

Step 2

Transfer the drained dal into a blender jar along with the roughly chopped green chilli and ginger.

Step 3

Add a few tablespoons of water and blend the mixture into a smooth and thick batter.

Step 4

Pour the batter into a large mixing bowl and add the cumin seeds, turmeric powder, and salt.

Step 5

Stir in the finely chopped onion and fresh coriander leaves mixing everything vigorously to incorporate air.

Step 6

Heat a flat pan over medium heat and spread a few drops of oil or ghee over the surface.

Step 7

Pour a ladle full of the batter into the centre of the hot pan and spread it outwards in a circular motion to form a thin pancake.

Step 8

Drizzle a little extra oil around the edges and cook for two to three minutes until the base turns golden and crisp.

Step 9

Flip the chilla carefully with a spatula and cook the other side for another minute until fully done.

Step 10

Remove from the heat and serve hot with your favourite green chutney or a bowl of fresh yogurt.

Frequently Asked Questions

This usually happens if the pan is not hot enough before you pour the batter or if you try to flip it too early. Ensure the pan is properly heated and let the base cook fully before flipping.

No you must soak the dal for at least two hours so it softens properly. Blending hard unsoaked dal will ruin your blender and result in a gritty batter.

Adding a tablespoon of rice flour or semolina to the blended batter helps yield a much crispier texture on the final pancake.

Yes the plain batter without the onions stays fresh in the fridge for up to two days. Add the chopped onions right before cooking so the batter does not become watery.

Yes they are excellent for weight management because they are packed with protein and fibre which keep you feeling full for a long time without needing excess oil.

Calories 150 Kcal

Total Fat 4 g

Carbs 20 g

Protein 8 g

ESSENTIAL ITEMS

1 cup Yellow moong dal, soaked for two hours

0.5 cup Water, adjust as needed

1 Green chilli, roughly chopped

1 Ginger small piece, peeled

1 tsp Cumin seeds

0.25 tsp Turmeric powder

as per taste Salt

1 Onion small, finely chopped

as required Fresh coriander leaves a small handful, finely chopped

2 tbsp Oil or ghee for cooking

Recipe by:

Team Kitchen Diaries

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