Creamy Masala Vegetable Moong Chilla Recipe

About this recipe

Creamy Masala Vegetable Moong Chilla is a wholesome and satisfying Indian breakfast dish that combines the goodness of protein-packed moong dal with fresh vegetables and aromatic spices. This savory pancake is cooked to golden perfection and served with a dollop of creamy yogurt and tangy chutney, making it a nutritious and flavorful meal for the whole family. With moderate spice levels and balanced macros, it caters to all tastes while keeping it light and healthy for body maintenance.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Onion
• 100 g Coriander Leaves
• 200 g Dahi
• 100G Oleo
• 50 g Black Pepper Powder
• 500 g Capsicum Green
• medium Chilli Green Long
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal thoroughly and soak it in water for 4-5 hours or overnight.
2. 2. Drain the soaked dal and blend it into a smooth batter with a splash of water, ensuring a pancake-like consistency.
3. 3. Transfer the batter to a mixing bowl and stir in the chopped onion, tomato, capsicum, green chili, coriander leaves, turmeric powder, cumin seeds, garam masala, red chili powder, salt, and black pepper.
4. 4. Heat a non-stick pan over medium heat and lightly grease it with vegetable oil.
5. 5. Pour a ladleful of the batter onto the pan and spread it evenly into a thin pancake. Cook for 2-3 minutes until golden brown on one side.
6. 6. Flip the chilla and cook the other side for another 2-3 minutes until crispy and cooked through. Repeat with the remaining batter.
7. 7. Serve the hot chillas with a dollop of plain yogurt and your favorite chutney on the side.