Protein-Packed Moong Dal Chilla

This savory Indian pancake is made from split green gram (moong dal) and is rich in protein, while being completely free of sugar, oil, and spices. Perfect for a healthy meal option!

Steps

1. Soak the moong dal in water for 4-6 hours or overnight. 2. Drain the soaked dal and blend with enough water to form a smooth batter. 3. In a mixing bowl, combine the moong dal batter with grated carrot, chopped spinach, and onion. Mix well. 4. Heat a non-stick pan over medium heat and pour a ladleful of the batter, spreading it into a circle. 5. Cook for 2-3 minutes on each side until golden brown. Repeat with the remaining batter. 6. Serve hot, optionally with a side of fresh yogurt.

1/2 cup split green gram (moong dal) 1/4 cup grated carrot 1/4 cup chopped spinach 1/4 cup finely chopped onion Salt to taste (optional) Water as needed

Tips for Protein-Packed Moong Dal Chilla

• Use a non-stick pan for even cooking and easy flipping without oil.
• The batter should be thick enough to spread without running; add water gradually.
• Cook on medium heat to get a golden brown crust without burning the chilla.

Ingredient substitutions

• split green gram (moong dal): yellow moong dal
• grated carrot: finely grated zucchini
• chopped spinach: finely chopped kale
• finely chopped onion: finely chopped green onions

Storage and reheating

Store cooked chillas in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until steaming hot before serving.

Frequently asked questions

Can I make the batter without soaking the dal overnight?

Soaking for at least 4 hours softens the dal for a smooth batter; skipping soaking may result in a gritty texture.

How do I prevent the chilla from sticking to the pan?

Use a good quality non-stick pan and ensure it is properly heated before pouring the batter.

Can I add spices or herbs to the batter?

While this recipe is spice-free, you can add mild spices like cumin or fresh herbs for extra flavor if desired.