Fluffy Moong Dal Chilla With Coconut Chutney Recipe

About this recipe

A protein-rich breakfast featuring soft moong dal pancakes paired with a creamy coconut chutney, perfect for a wholesome start to your day.

Ingredients

• 1 kg Yellow Moong Dal
• loose Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• 50 g Asafoetida Powder
• 100 g Salt
• 100 g Coriander Leaves
• 1 piece Coconut
• 500 g Chana Dal
• 100 g Curry Leaves
• 100 g Yellow Mustard Seeds
• 200 ml Mustard Oil
• 1pc Watermelon

Instructions

1. 1. Soak the yellow moong dal in water for 4 hours or overnight for best results.
2. 2. Drain and grind the soaked moong dal with ginger, green chili, and water into a smooth batter.
3. 3. Add turmeric powder, asafoetida, salt, and chopped coriander leaves to the batter and mix well.
4. 4. Heat a non-stick pan and lightly grease it with oil, then pour a ladle of batter and spread into a thin pancake.
5. 5. Cook on medium heat until golden brown on one side, then flip and cook the other side for 2-3 minutes.
6. 6. For the chutney, blend grated coconut, roasted chana dal, salt, and water into a smooth paste.
7. 7. Heat oil in a small pan, add mustard seeds and curry leaves for tempering, and pour it over the chutney.
8. 8. Serve the hot moong dal chillas with the freshly prepared coconut chutney for a complete breakfast.