Spinach Moong Daal Chilla

Spinach Moong Dal Chilla or Savory pancake is vegan, gluten-free and healthy protein packed recipe. If you are looking for healthy breakfast or brunch you need to try out this recipe.

Moong Dal Chilla is a classic Indian breakfast dish that is enjoyed with pickles or chutneys. These Savory Green Gram Lentils Pancakes make for a healthy and EASY gluten-free option for naan, parathas, and roti. They make for a delicious wrap to roll up your favorite foods.

I like Moong Dal chilla with lots of veggies so I always make with so many veggies so my kids also get so many nutritions from it. This is perfect for kids lunch box as well. You can simply serve this with green chutney or with ketchup too.

Spinach Moong Dal Chila is full rich of iron, protein and other minerals. Moong dal is always a healthy Indian bean which is so easy to digest and high in protein. You can always add your choices of veggies in this chilla. You don’t need to ferment this or no any lengthy process. You can easily make by soaking moong dal day ahead or few hours before you make.

Chilla or Cheela is nothing but an Indian style pancake. Traditionally, these are popular in North India where both sweet and salty variants are available.

About Moong Dal Chilla

You must really not underestimate the power of moong dal in terms of taste as well! This Mung Bean Pancake will prove that. It is one of those healthy dishes which is also full of flavors and simply delicious.

Some days I prepare chilla for breakfast as well as snacks. The preferred ones at home are always this Moong Dal Cheela plus others like besan chilla.

While the chilla with besan is super quick to make, the moong dal ones require soaking of the moong lentils.

✅ Prep Time: 5 hours

👩‍🍳 Cook Time: 15 minutes

🍽️ Cuisine: Indian

🍴 Course : Breakfast, brunch

✍️ Author: Shruti Naik

How to make Moong Dal Chilla

Soak and Grind Moong Dal

1. Rinse 1 cup moong dal 3 to 4 times in water.

2. Then, soak moong dal in 2 to 3 cups water for about 3 to 4 hours.

3. The moong dal will swell or double up in size. Discard the water.

4. Add the drained moong dal and ¼ cup of water in a grinder or blender jar. Grind or blend to a fine and smooth batter.

Don’t add too much water at once, else the moong dal won’t grind very well. In case you are not able to grind the lentils, you can add 1 to 2 tablespoons more water.

5. Add spinach, onion, carrots, cilantro into this. Add all spices like salt, garma masala, turmeric, cumin powder.

6. Mix very well.

8. Allow the batter to rest for 15 to 20 minutes. The onions will leave moisture and the consistency of the batter will change slightly.

Check the consistency of the batter. If its too thick, then add 1 to 2 tablespoons water. I added 1 tablespoon water to make it to a pouring consistency.

Adding too much water will not be good as the batter will not spread evenly on the skillet or tawa. The batter should be of a medium pouring consistency, neither too thick nor too thin.

Make Moong Dal Chilla

9. Heat a well seasoned pan. This is important as the pan has to be hot before you make the cheela. Add a scoopful of batter on the center of the pan.

10.Rotate the batter with the back of spatula giving a round and even shape.

11. Cook chilla on medium heat.

12. After a minute or so, they will look crisp and brown.

At this point drizzle a bit of oil at the sides and on top of the chilla. Spread the oil evenly with a spoon on the top of the cooked chilla.

13. Flip the chilla and cook the other side for a minute or till golden brown and crisp.

14. Once the chilla appears crisp and brown, fold it.

15. Again fold them forming a triangular shape or you can just keep them round. Similarly make rest of the chillas. To speed up the cooking, use two pans and make chilla on them.

You can stuff the chilla with crumbled paneer, and then fold them. If using crumbled paneer, then fold from one side.

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