• ▢0.25 cup moong dal (split & husked moong lentils)

  • ▢0.5 to 0.75 cups water for soaking

  • ▢0.06 cup water, for grinding or add as required

  • ▢0.06 teaspoon turmeric powder (haldi)

  • ▢0.06 teaspoon red chili powder (lal mirch powder)

  • ▢0.13 teaspoon roasted cumin powder or cumin powder (bhuna jeera powder)

  • ▢0.25 pinch hing (asafoetida)

  • ▢0.06 cup chopped coriander leaves (dhania patta)

  • ▢0.06 cup finely chopped onions

  • ▢0.25 teaspoon grated or finely chopped ginger (adrak)

  • ▢0.25 to 0.5 green chilies – finely chopped

  • ▢0.25 teaspoon salt or add as required

  • ▢0.25 to 0.5 tablespoon oil for cooking chillas or add as required

Instructions Soaking And Grinding Moong Dal

  • Rinse the moong dal 3 to 4 times in water.

  • Soak moong dal with 2 to 3 cups of water for 3 to 4 hours or over night.

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

  • In a grinder, grind soaked moong dal with ¼ cup of water.

  • Don\’t add too much water else they might not grind evenly. We need a smooth and lump free batter for moong dal chillas.

Making Moong Dal Chilla Batter

  • Take the batter in a bowl. Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon roasted cumin powder and 1 teaspoon salt or as required.

  • Mix very well.

  • Then add add ¼ cup coriander leaves, ¼ cup finely chopped onion, 1 teaspoon grated ginger, finely chopped green chilies and a pinch of hing.

  • Again mix very well.

  • Allow the batter to rest for 15 -20 mins.

  • The onions will leave some moisture. check the consistency of the batter. If its too thick, then add 1 to 2 tablespoons more water. Adding too much water will not be good as it will not spread evenly on the tawa.

  • The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.

Making Moong Dal Chilla

  • Heat the pan. This is important as the pan has to be hot before you make the cheelas.

  • Add a scoopful of batter towards the center of the pan.

  • The batter will spread a little on its own.

  • Just rotate the batter with the back of spatula giving a round and even shape.

  • Drizzle few drops of oil around the edges of the chilla.

  • Cook the chilla on medium heat. After a minute they will look crisp and brown.

  • Flip the chillas and cook the other side for a minute.

  • Once the moong dal chilla appear crisp and brown, remove and place aside.

  • Similarly make all other chilla. You can stuff the chilla with some grated paneer if you want.

  • Serve moong dal chilla with tomato ketchup or green chutney.


  • Add the spice powders less or more depending on your preferences.

  • You can skip or reduce green chilies, if you want.

  • For a spicy chilla, you can increase red chili powder or use hot green chilies.

  • Some grated veggies like carrots, beetroot, cabbage and capsicum can be added to give a nutritional boost in the chillas.

  • For a gluten free moong dal chilla, skip adding asafoetida (hing).

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