Moong Dal Chilla

Author Jinagna Shah

Prep time

5 Min

Cook time

15 Min

Inactive time

4 Hour

Total time

4 H & 20 M

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Moong Dal Chilla

Chilla/Pudla is a budget-friendly, easy to cook, protein-rich, and gluten-free recipe that requires just a few ingredients.

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Ingredients

• 1 cup Green Split Moong Dal (split green gram lentil)
• 1/2 cup Yellow Split Moong Dal (split yellow gram lentil)
• 1/3 cup Rice
• 3 to 4 cups of water for soaking
• 1/2 cup water for grinding (as required)
• 1/2 tsp Hing (asafoetida)
• 1 tsp salt (as per your taste)
• 1 tsp jeera (cumin seeds)

Instructions

1. Rinse all Green Split Moong Dal, Yellow Split Moong Dal, and Rice 3 to 4 times in water.
2. Soak the dals and rice mix with 2 to 3 cups of water for about 3 to 4 hours.
3. The mix will swell or double up in size. Discard the water.
4. Add the soaked mix and jeera into the grinder jar. Grind by adding water only as needed in order to prepare a smooth consistency batter.
5. Add a pinch of hing and salt and mix well.
6. Heat the pan. Make sure the pan is hot before you make the chilla. Add a scoopful of batter towards the center of the pan.
7. Rotate the batter with the back of the spatula giving a round and even shape. Cook it on a medium flame, you may drizzle a few drops of oil around the edges of the chilla.
8. Once the chillas appear crisp and brown, roll them, and serve with your preferred condiments such as oil and chili powder or podi powder or even sambhar.

Notes

Check the consistency of the batter. If it’s too thick then add 1 to 2 tablespoons of water. I added 1 tablespoon of water to make it to a pouring consistency. Adding too much water will not let the batter spread evenly on the tawa (skillet). The consistency of the batter has to be of a medium pouring consistency, neither too thick nor too thin.

This is my family's all-time favorite recipe for any time or day of the week. It is comforting yet tasty.

Disclaimer: Some or all allergens may not be listed