Moong Dal Chila

moong bean pancakes that are the perfect hand-held lunchbox treat


  • 3/4 cup Moong dal/ Split green
  • 2 green chilies finely chopped
  • 1 1/2 inch piece Ginger grated
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • Split green
  • 5-6 cloves garlic roughly chopped
  • 1 medium onion roughly chopped
  • Salt to taste
  • 1/4 teaspoon red chili powder
  • Oil to shallow fry
  • Paneer grated optional for filling
  • Soak moong dal in three cups of water for about half an hour.
  • Drain and grind with ginger, garlic, onion, green chilies and salt to a smooth batter.
  • Add red chili powder and mix well.
  • Heat a nonstick tawa and grease it.
  • Spread a ladleful of batter to a thin disc.
  • Drizzle a little oil and cook on medium heat till the underside is done.
  • Carefully flip over, drizzle a little oil and cook till the other side is done too.
  • Spread some green chutney over the chilla.
  • Sprinkle paneer and fold the chilla over to a half moon shape.

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