Whole Spice Tawa Moong Chilla Recipe

About this recipe

Whole Spice Tawa Moong Chilla is a wholesome and nutritious Indian breakfast dish made with protein-rich green moong dal and a blend of aromatic spices. Perfectly balanced for a medium spice level, these savory pancakes are crisp on the outside, soft on the inside, and packed with flavors. Ideal for those looking for a healthy yet satisfying meal, this recipe is designed to support weight loss goals with fiber-rich ingredients and moderate calories. It’s a delightful option for the entire family to enjoy together.

Ingredients

• 250 G Green Mug Dal
• 500 g Onion
• 500 g Tomato - Hybrid
• 50 g Asafoetida Powder
• 200 g Dahi
• 200 ml Mustard Oil
• 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 soaked green moong dal thoroughly and blend it into a smooth batter with yogurt and a little water to achieve a pancake-like consistency.
2. 2. Transfer the batter to a mixing bowl and stir in cumin seeds, turmeric powder, red chili powder, garam masala, salt, and asafoetida.
3. 3. Add the finely chopped onion, tomato, green chili, and coriander leaves to the batter and mix well to combine.
4. 4. Heat a tawa or flat non-stick pan on 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 gently to form a thin, round pancake. Drizzle a few drops of oil around the edges.
6. 6. 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.
7. 7. Repeat the process with the remaining batter, greasing the pan as needed.
8. 8. Serve the hot moong chillas with a side of green chutney or low-fat yogurt for a wholesome breakfast.