Flavored Veggie Moong Dal Chilla Recipe

About this recipe

Flavored Veggie Moong Dal Chilla is a wholesome, protein-rich Indian breakfast dish made with lentils and fresh vegetables. Perfect for active mornings, this savory lentil pancake is spiced moderately to suit a balanced palate and filled with fiber and nutrients. It’s light yet filling, packed with the goodness of moong dal, fresh herbs, and a hint of tangy spices. Enjoy it with chutney or yogurt for a refreshing start to the day.

Ingredients

• 500 g Moong Dal
• 100 g Coriander Leaves
• 500 g Capsicum Green
• medium Chilli Green Long
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 500g Swad Roasted Rice Powder 500g
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Wash the moong dal thoroughly and soak it in water for 4-5 hours or overnight. Drain the water and grind the dal into a smooth batter using a blender, adding a few tablespoons of water as needed for consistency.
2. 2. Transfer the batter into a mixing bowl and add chopped green chili, tomato, capsicum, coriander leaves, turmeric powder, cumin powder, red chili powder, garam masala, salt, and rice flour. Mix well until all ingredients are combined evenly.
3. 3. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil. Pour a ladleful of the batter onto the skillet and spread it evenly into a thin circle, similar to a pancake.
4. 4. Cook the chilla for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2-3 minutes. Drizzle a little oil around the edges for crispness.
5. 5. Remove the cooked chillas from the skillet and repeat the process with the remaining batter. Serve hot with mint chutney or a side of plain yogurt.