Moong Dal Chilla - is a nutrition packed yummy savoury Indian pancakes or crepes made with mung dal (split yellow lentils), spinach and spices. Palak Moong dal ka chilla is one of the easiest breakfast recipes to make. Being a powerhouse of nutrition it indeed keeps you energetic all day. Here is how to make moong dal chilla recipe step by step.
The other names for chillas are puda or polis or pudlas and they are extremely popular in North Indian, Rajasthan and even Gujarat.
Palak Moong Dal Chilla is an ideal way to include the palak (spinach) along with lentils to kids or toddlers meal or for their school snack box.
Of course it do require few preparations like soaking the dal and cleaning and chopping the spinach. But, the good news is, once we ready the cheela batter, you can easily store it in refrigerator for 3-4 days.
Moong dal chilla recipe is something that my nutritionist advised me due to the health benefits it contains.Also, not only for breakfast but we can enjoy this chilla for our meals or mid meal snacking as well.
Palak Mung dal chilla recipe has all the goodness of moong dal, spinach, yogurt and seasonings. Furthermore, if you are making this healthy meal for toddlers, adjust the spiciness as per the need.
Serve these palak moong dal chilla along with peanut chutney or tomato onion chutney or Dosakkai Chutney or any chutney of your choice.
How do you make moong dal chilla?
To make moong dal chilla recipe, firstly, clean, wash and soak the yellow mung lentils for 4 hours atleast.
Then, grind the strained dal to a fine paste and add all the other ingredients to combine well forming a thick batter of cream consistency. Finally, make cheelas or crepes on hot griddle greased with oil or butter or ghee and enjoy with chutneys.
NOTE: If you want to make vegan moong dal cheela recipe, then skip the yogurt and add water or you can also add non dairy yogurt or cream or some cashew cream to make it richer
So, now without wasting much time, let's quickly head on to see how to make moong dal chilla recipe at home.
Some of the breakfast recipes you may want to try
The other breakfast items like aloo tikki, parathas, upma, poha, sabudana khichdi bread rolls Paneer Kabab are some of the best breakfast recipes to enjoy.
Variations in Moong Dal Cheela
- You can also make stuffed moong dal chilla recipe by adding grated paneer into it, a high protein meal is on the go.
- Similarly, you can add cheese to make cheese moong dal cheela. Addition of cheese is great option for kids as they love anything cheesy to much on.
- Furthermore, you can add any veggies of your choice which will make it a complete meal with goodness of vegetable and mung dal. Isn't this an amazing option to make your breakfast dishes more healthy? indeed yes 🙂
How to make Moong Dal Chilla - step by step
To start with, firstly, clean, wash and soak the moong dal for 4 to 5 hours.
Then, drain the water completely and add the soaked moong dal in a grinder.
Grind it to fine paste, without using any water
Once moong dal paste is ready, add it to a large bowl. Then, add remaining ingredients and combine well.
Add little water and adjust the consistency to a creamy thick thats coats the back of the spoon.
Once the batter is ready, heat flat bottom griddle and grease it with oil.
Then, pour a ladle full or two of batter depending upon the size of the moong dal chilla you want to make. Let it cook well until the base gets light golden brown color and the top of cheela gets dried.
Now, drizzle oil on the top, flip it and cook on another side until done. Serve moong dal cheela hot immediately with any chutney of your choice.
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Palak Moong Dal Chilla Recipe
Moong Dal Chilla
to prepare moong dal chilla
- 250 grams split husked moong dal ((yellow moong dal))
- ½ cup yoghurt (whisked)
- ¾ cup spinach ( finely chopped)
- 1 nos onion (medium size, finely chopped)
- ¼ cup coriander leaves (finely chopped)
- 2 teaspoon ginger-green chili paste
- ¾ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ¾ teaspoon red chili powder
- Juice of 1 lemon
- Salt to taste
- Oil for cooking
- To start with, firstly, clean, wash and soak the moong dal for 4 to 5 hours.
- Then, drain the water completely and add the sokaed moong dal in a grinder. Grind it to fine paste, without using any water
- Once the moong dal paste is ready, add it to a large bowl. Then, add remaining ingredients and combine well.
- Add little water and adjust the consistency to a creamy thick thats coats the back of the spoon.
- Once the batter is ready, heat flat bottom griddle and grease it with oil.
- Then, pour a ladle full or two of batter depending upon the size of the moong dal cheela you want to make. Let it cook well until the base gets light golden brown color and the top of cheela gets dried.
- Now, drizzle oil on the top, flip it and cook on another side until done. Serve them hot immediately with any chutney of your choice.
What can I substitute for ginger chili paste? Fresh ginger and then chili paste?
Yes, you can substitute it with grated or minced fresh ginger and chili paste as per your liking. Hope this helps 🙂 .
How long will they last in the fridge, or can you freeze them
Batter can last in fridge for 2 days. I haven't tried freezing the batter, so not sure if its worth to freeze.
Hi, I had made many many months ago, and it came out awesome, thanks for sharing your recipe. Yummmm!!!
Thank you very much Rachana 🙂
This looks delicious. Do you have a recommnedation for making this vegan (a plant based substitute for the yoghurt)?
Reshmi Thank you so much 🙂
Hi! Can I make the dal batter and refrigerate overnight, then add the veggies and cook in the morning? Thank you! 🙂
Hello Caitlin, apologies for the delayed reply. Yes you can make the batter overnight and proceed with cooking in the morning.
Hi. Can these be cooked and taken on a journey to last a 3-4 days? Obviously would make them minus the yogurt maybe with Cashew cream. Thank you.
Apologies for the delayed reply Bhakti.
For a day's long journey, this palak moong dal chilli will remain perfect. I am afraid, it won't last upto 3-4 days.
It is green moong split dal I'd used right?
It is split and husked moong dal (yellow moong dal)