Moong Dal Chilla (Mung Bean Pancake)
A quick and healthy Indian breakfast, this crispy moong dal chilla (mung bean pancake) is protein-packed, vegan, and perfect for busy mornings.
Print Pin Servings: 4 chillas
Calories: 120kcal
Cost: Budget-friendly (~$3 total for 4 servings)
Equipment
- 1 Blender or food processor
- 1 Non-stick pan / tawa
- 1 Spatula
- 1 Mixing bowl
Ingredients
- ¼ cup Split green moong dal (mung beans) Soaked 2–3 hours
- 0.5 cup Water For grinding
- 1 medium Onion Finely chopped
- 2 whole Green chilies Minced
- 1 inch Fresh ginger Grated
- 0.25 cup Fresh coriander leaves Chopped
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Salt Adjust to taste
- 0.25 teaspoon Turmeric powder
- 2-3 tablespoon Oil For cooking
Optional Flavor Enhancers
- 0.25 teaspoon Black pepper powder
- 1 tablespoon Mint leaves Chopped
- 1 small Tomato Finely chopped
- 0.25 teaspoon Chaat masala
Instructions
- Rinse and soak moong dal for 2–3 hours.
- Blend soaked dal with water to form thick batter.
- Mix chopped onion, chilies, ginger, coriander, spices into batter.
- Heat non-stick pan, spread batter into thin round.
- Flip once golden brown and cook other side.
- Serve hot with chutney or yogurt.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 90g | Calories: 120kcal | Carbohydrates: 17g | Protein: 7g | Fat: 3.5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.9g | Sodium: 160mg | Potassium: 330mg | Fiber: 4g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg