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MOONG DAL CHILLA | MOONG DAL PANCAKES

mayurisjikoni
Moong dal chilla is a savoury flatbread or thin pancake made from moong dal, herbs and simple spices. It's one of the easiest and healthy breakfast or brunch option. A versatile recipe, one can add vegetables and herbs of your choice. Also known as pudla or puda it is a popular Gujarati breakfast dish. It is usually served with green chutney, pickles or even tomato ketchup.
5 from 6 votes
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Prep Time 15 minutes
Cook Time 15 minutes
SOAKING TIME 3 hours
Total Time 3 hours 30 minutes
Course Breakfast, BRUNCH
Cuisine Gujarati, Indian
Servings 8

Ingredients
  

FOR THE CHILLA

  • 1 cup moong dal
  • ¼ cup urad dal
  • ½ cup fresh fenugreek chopped
  • 1 inch ginger
  • 1-2 green chillis
  • 3 to 4 cloves garlic peeled
  • ½ tsp carom seeds
  • ¼ tsp turmeric powder
  • 1 tsp salt
  • ⅛ tsp asafoetida
  • ½ cup plain yogurt thick
  • ¾ - 1 cup water
  • some oil

FOR THE FILLING:

  • ½ cup onion chopped approx 60g
  • 200 g paneer grated
  • ½ cup bell pepper approx 80g
  • 1 cup grated carrot approx 80g
  • ½ tsp salt
  • 1 tsp red chilli powder
  • 1 cup bean sprouts
  • ¼ cup fresh coriander chopped
  • 1 tsp chaat masala

Instructions
 

  • Soak both the lentils together in warm water for 2-3 hours.
  • Drain out the water and wash the lentils.
  • Put the lentils in a blender jug. Add the ginger, green chilli and garlic to it.
  • Add yogurt and salt.
  • Using about a ½ cup of water, liquidize the lentils to a fine paste.
  • Take the batter out into a mixing bowl.
  • Crush ajwain between your palms and add to the batter.
  • Also add turmeric powder and chopped fenugreek. Mix the batter well.
  • Add more water if required. I used in total 1 cup.

PREPARE THE FILLING

  • Mix all the filling ingredients in a mixing bowl.
  • Adjust the salt and chilli powder according to your taste.

PREPARATION OF MOONG DAL CHILLA

  • Heat the skillet or tawa over medium heat. Rub a little oil onto it using a kitchen towel.
  • Pour about ¼ - ⅓ cup of the batter onto the tawa and spread it out into a circle about 7 to 8 inches using the ladle or a small steel bowl. The trick is to start moving the ladle or bowl from the centre in a circular motion, slowly moving towards the rim of the pan. Any large holes may be filled with a bit more of the batter.
  • Drizzle about 1 teaspoon of oil around it.
  • Add about 2-3 tbsp of the filling and spread it out evenly over the chilla that is cooking.
  • Let the pudla cook till it becomes light golden. Take a spatula or flat spoon and lift it from the edges  and roll it up.
  • If you can't roll it up, put the filling on one half of the chilla and fold the other part over the filling.
  • Repeat the above steps till all the batter and filling is over.
  • Serve Moong Dal Chilla hot with some pickle or chutney.

Notes

  • Add 1 cup of chopped spinach to the lentils before liquidizing it. The pudlas will be green.
  • Add chopped fresh coriander instead of fenugreek.
  • Add 1 egg if you like. If you do then the amount of liquid required for grinding will be reduced.
  • Use moong dal with the skin instead of the yellow one.
  • If the batter does not spread easily, add a bit more water. 
  • Make smaller pudas if you cannot make a big one. 
  • The thickness of the puda depends on how fast you are able to spread the batter.
  • Add a filling of your choice.
Keyword moong dal chilla, moong dal flatbread, moong dal pancakes, moong dal pudla