Protein-Packed Masala Moong Chilla Recipe

About this recipe

Protein-Packed Masala Moong Chilla is a wholesome and satisfying Indian breakfast option that is perfect for a moderate lifestyle and muscle-building goals. This savory pancake is made with protein-rich green moong dal, aromatic spices, and fresh vegetables, offering a balanced burst of flavor and nutrition. Lightly spiced to suit a medium palate, this recipe is ideal to energize your day, keeping you full and fueled. It’s not only easy to make but also versatile, as you can pair it with chutney or yogurt for a complete and fulfilling meal.

Ingredients

• 250 G Green Mug Dal
• 500 g Onion
• 500 g Tomato - Hybrid
• 300 g Ginger Paste
• 50 g Asafoetida Powder
• 200 ml Mustard Oil
• 200 g Dahi
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the green moong dal thoroughly and soak it in water for at least 4-6 hours or overnight.
2. 2. Drain the soaked dal and blend it into a smooth batter using a blender, adding minimal water to achieve a pancake batter consistency.
3. 3. Transfer the batter to a bowl and mix in the onion, tomato, green chili, coriander leaves, cumin seeds, turmeric powder, red chili powder, garam masala, ginger paste, asafoetida, and salt.
4. 4. Heat a non-stick pan or tawa over medium heat and lightly grease it with a few drops of oil.
5. 5. Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin pancake. Allow it to cook for 2-3 minutes until the edges start to lift.
6. 6. Flip the chilla carefully and cook the other side for another 2-3 minutes until golden brown and cooked through.
7. 7. Repeat the process with the remaining batter, greasing the pan lightly as needed.
8. 8. Serve the hot masala moong chilla with yogurt or your favorite chutney for a complete meal.