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moong dal pancakes

Moong Dal Chilla

Green Moong dal cheela is tasty and healthy  Indian vegetarian breakfast.  This protein- packed Indian breakfast recipe is quick to make and high protein, gluten free and low GI.
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Course: Breakfast, brunch
Cuisine: indian cuisine
Keyword: breakfast, healthy breakfast
Prep Time: 5 minutes
Cook Time: 15 minutes
Soaking Time: 2 hours
Servings: 4 servings
Calories: 232kcal
Author: Rekha Kakkar

Ingredients

Moong Dal Chilla

  • 1 cup Moong Dal (whole or split with husk) Moong dal chilka
  • ½ cup Green Peas
  • 4 tablespoon Water
  • 4 tablespoon Onion chopped
  • 1 teaspoon Ginger chopped
  • 1 teaspoon Coriander leaves chopped
  • Salt to taste
  • 1 teaspoon Green Chili chopped
  • 1 teaspoon Baking Soda
  • 1 tablespoon ghee or Oil

Instructions

Moong Dal Pancake

  • Take soaked and drained moon dal and blend in a mixer using little water to make a thick paste.
  • Pour it in a bowl and then take green peas and blend it too to make a thick paste.
  • Take a bowl and add moong dal, peas. Now add onion, ginger, coriander leaves, salt and green chili in it.
  • Mix it and then add baking soda in it.
  • Mix well and add water to make a thin batter. Add water in small batches to get your desired consistency.
  • Heat a large frying pan on medium-high heat. Add a little oil to coat the pan
  • When the pan is hot, scoop ½ cup mixture for each chilla and flatten out until 1cm thick. 
  • Cook for a few minutes until bottom is golden brown and then flip and cook on the other side. 
  • Usually, the cooking time for each chilla is about 4-5 minutes. You can even place them into a pre-heated oven to keep warm while making the remaining chillas.
  • Repeat the same process with remaining mixture.
  • Serve hot with pica de gallo or tomato ketchup. 

Video

Notes

  • Wash and soak moong dal dal for 3-4 hours prior to making the batter.
  • Do not make a very thick batter, keep the batter to a medium consistency.
  • Always add water in small batches while making the batter.
  • You can make mung bean batter in advance and keep it in fridge. Make sure to add baking powder only just before cooking.

Nutrition

Calories: 232kcal | Carbohydrates: 35g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 291mg | Potassium: 59mg | Fiber: 6g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg