Colorful Moong Dal Chilla Pancakes

Moong dal chilla gives you a tasty and filling lentil pancake that pops with color. I throw these together for packed mornings because they're quick, gluten-free, and never fail to hit the spot in under forty minutes.

Found this dish during my hunt for easy ways to pack in legumes. Now it's become my quick breakfast fix whenever mornings feel hectic. My folks love tinkering with toppings, and honestly, every time I make it, there's none left within minutes.

Vibrant Ingredients

• Chopped bell peppers: juicy and colorful, I usually toss in both red and green for extra pop
• Water: adds the moisture—just pour until you hit a batter that's easily spreadable
• Turmeric powder: gives that beautiful yellow and a mild earthy bite, use fresh for real color
• Fresh coriander leaves for garnish: brings a burst of freshness, just chop 'em fine to scatter all over
• Red chili powder: totally up to you for that spicy kick, pure chili keeps that flavor on point
• Oil or ghee for frying: homemade ghee is my favorite—makes edges crisp and adds loads of flavor
• Cumin seeds: whole ones are best, their toasty flavor pops once they hit the hot pan
• Grated carrots: sweet, crunchy, and add color—go for those firm, vividly orange carrots
• Chopped onions: choose fresh, crisp onions for that hint of sweet and savory
• Moong dal: split yellow lentils, the protein hero here—double check they smell clean and look fresh
• Green chilies: finely mince if you want heat, shiny ones are fresher—seed them to tone down the spice
• Salt: season to taste—have a taste of your mix first, then add more if you'd like

Simple Step-by-Step Directions

Garnish and Serve:

Sprinkle chopped coriander leaves to finish. Eat them hot, right from the skillet, with yogurt, chutney, or whatever sauce you're into.

Finish and Repeat:

Move each cooked chilla to a plate. Keep going with the rest of the batter, adding a dab of oil or ghee each time so nothing sticks, and stack to keep warm.

Flip and Cook Other Side:

Carefully turn with a spatula. Press down a little, then let the other side brown and cook all the way through, usually about another two or three minutes.

Cook the First Side:

Let it sit for a few minutes till the edges look golden and the bottom isn't sticking. Add a few drops of oil by the edge for good crunch and color.

Spread the Batter:

Pour a ladleful on the pan, then use the back of the spoon to swirl outwards into a circle about a quarter inch thick so it cooks evenly and gets crispy.

Prepare the Pan:

Heat your skillet or tawa until it's hot. Use a brush or paper towel to slick a thin layer of oil or ghee over it so nothing sticks and the edges get gold.

Mix in Veggies and Spices:

Scoop your batter into a big bowl, fold in onions, bell peppers, carrots, green chilies, and cumin seeds. Add turmeric, red chili if you're feeling spicy, and salt. Stir so everything is spread out evenly.

Blend into Batter:

Drain off the soak water, then pop the dal into your blender. Add a splash of water to get things moving. Blend till smooth and creamy, but keep it thick and not too runny—think classic pancake texture.

Soak the Lentils:

Start by rinsing the moong dal under the tap until the water’s clear. Toss it in a bowl, cover it with water, and let it soak for at least three hours or overnight. This gets them soft so your batter blends like a dream and is gentler to digest.

Save

What really wins me over are the cumin seeds—they burst with a nutty punch in every bite. During a family brunch one time, my kiddo dumped in extra carrots and now, that's the only version they ask for on weekends.

How to Store Them

Let any extras cool and stash in a sealed container in the fridge. They'll be good for up to three days. Tasty straight from the fridge, but even better when reheated in a hot pan or toaster—skip the microwave though, it ruins the crunch. If you're freezing, put parchment between each chilla, and heat them in a skillet straight from the freezer when you need them.

Swap-Out Ideas

Switch out carrots or bell peppers with shredded cabbage, grated zucchini, or even spinach if you like. If using brown lentils, just soak them a little longer so they cook through. Hold the green chili for the kids, or swap in black pepper if you want it milder. If you're out of cumin seeds, cumin powder will do the job too, though whole seeds have extra oomph.

How I Serve Them

Try these piping hot with green chutney, fresh yogurt, or a squirt of tomato ketchup. Chai on the side makes a full-on breakfast. Roll them up around veggies or stack two for a savory sandwich wrap—my top lunch hack.

Save

About the Culture

Moong dal chilla rules breakfast carts up in North India for good reason—they're fast, filling, and you can tweak the batter any way you want. They're a go-to whether it's a quick lunch or a big occasion. Folks at my place call them Indian pancakes, though they aren't sweet like the classic version.

Save

Recipe FAQs

→ How does moong dal chilla pack so much protein?

Since split yellow lentils are the main part of the batter, each pancake ends up with a ton of plant-based protein inside.

→ Can I use other veggies in my moong dal chilla?

Yep! Go ahead and add chopped tomato, spinach, or even zucchini. Whatever you have on hand is great.

→ What's the best way to eat moong dal chilla?

Pile them hot from the pan onto your plate and dunk in green chutney, cool yogurt, or some tangy tomato dip for more flavor.

→ Why should I soak the moong dal first?

Soaking softens up the lentils, making them blend up smooth so your pancakes turn out fluffy instead of gritty.

→ How can I make my chilla really crispy?

Easy trick—just fry on medium heat with enough oil so both sides brown and turn super crisp.

→ Are moong dal chilla fine for a gluten-free diet?

Yes! The batter is just lentils, veggies, and spices—no gluten in sight.