Moong Dal Chilla

Think about delicious earthy, nutty, savory buttery crepes, when you think of Moong Dal Pudlas. Moong dal is split green gram lentils. These are so easy and quick to make. Pudas are so toddler friendly and can be enjoyed by your entire family.

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Course: Breakfast

Cuisine: Indian

Keyword: 20 mins Easy Recipe

Prep Time: 10

Cook Time: 15

Resting Time: 1 30

Total Time: 30

Servings: Pudlas

Calories: 114kcal

Author: Aayushi Patel

Equipment

High Powered Blender

Ingredients

1 Cup Yellow Split Moong Dal
1/2 Tsp Fenugreek Seeds
3 Cups Hot Water To Soak The Yellow Split Moong Dal

For The Batter

1/2 Cup Water
3-4 Cloves Garlic
1 inch knob of ginger
1-2 Green Chilies
1 Tsp Cumin Seeds
1/2 Tsp Turmeric
1.5 Tsp Salt
1/3 Cup Water To adjust the consistency of the batter
2 Tbsp Rice Flour
1/2 Cup Finely Chopped Onions
1 Tbsp Chopped Cilantro
2 Finely Chopped Green Chilies Optional
2 Tbsp Oil To

Instructions

Soak The Yellow Split Moong Dal

Wash and drain 1 Cup of lentils.
Add the Lentils to a bowl. To this add 1/2 Tsp Fenugreek Seeds.
To this add 3 Cups of Hot Water. Adding hot water will reduce soaking time, and your dal should be ready to make the batter in 1 to 1.5 hours.

Make The Batter

The dal should have swelled, and you will be able to break the dal easily after soaking it for 1 to 1.5 hours.
Drain the water.
Add the lentils and fenugreek seeds to a high powered blender.
To this add garlic, ginger, green chilies, salt and turmeric.
Add 1/2 cup of water and blend until you get a smooth batter.
Be careful while adding water. You want to make sure your batter is thick. So that you can adjust the consistency later.
Once your batter is ready, pour it in a bowl. Now add 2 tbsp's of rice flour, finely chopped onions, cilantro and green chilies. Give it a mix.
Now add little water at a time to adjust the consistency. Your batter should be of pancake consistency. You don't want a runny batter. Rest the batter for 5 minutes.

To Cook The Moong Dal Chillas

Heat a non-stick skillet.
Once hot add 1 Tsp to the skillet.
Carefully pour laddle full of batter on the hot skillet in a circular motion. You can make these small or big, it is completely your preference. The only thing to keep in mind is that their thickness should be even. I like mine to be thin and crispy.
Let the chilla cook for about1.5 minutes and then drizzle a tiny bit of oil around the edges of it -swirling the pan around so the oil is evenly distributed.
Flip, let it cook and brown on the opposite side and remove from heat
Repeat until you are done with the batter. Serve the chillas warm with cilantro chutney and masala chai

Notes

If you are making these for toddlers, or cannot tolerate spice skip adding green chilies. Add freshly cracked black pepper instead.
Add shredded veggies to make them more nutrient-dense for your toddler.
These chillas are vegan and gluten-free.

Nutrition