Yellow Moong Dal Chilla - add variety to your chillas

Prep Time
8 hours
Cook Time
30 minutes
8-10 chillas

Yellow moong dal chilla is a healthy breakfast food or even a good accompaniment to vegetable dishes like cauliflower, tomato, potato curry.

Traditionally, chilla is made using besan. But moong dal chilla is one of the several variations that can be made.

It is easy and quicker to prepare these chillas over dosa, as no fermentation is required. It tastes best with dhaniya-pudina or tomato chutney. Vegetables could be added for variation!

  • Yellow moong dal (Split green lentil): 1 cup
  • Water: about 3 cups
  • Ginger: ½ inch
  • Garlic: 3-4 cloves (optional)
  • Sendha namak:as per taste
  • Green chillies:1 finely chopped (optional)
  • Green coriander:a small bunch
  • Cold pressed mustard/ groundnut oil – only a few drops to grease the tawa
  • Soak the yellow moong dal in water overnight. Rinse well.
  • Put the lentil, ginger, garlic, and water in the blender.
  • Blend till you get a smooth paste. Add only a little water as the batter needs to be of thick consistency (it will be coarser & thicker than dosa batter).
  • Add salt, green chilli & coriander to the batter.
  • Heat the tawa, sprinkle a little cold pressed oil to grease the tawa.
  • When hot, pour some batter on the tawa with a laddle & spread it into an even layer.
  • Cover with lid and cook on slow flame. The moisture will cook the chilla and you can flip over more easily.
  • Flip over and cook the other side.
  • Serve hot & enjoy with coconut chutney, tomato chutney, green chutney or any other chutney of your choice.

Eating guide

  • Food group: Legumes
  • Legumes provide the much-needed building and repair material to our body. The whole versions are better than the split version.
  • Moong dal chilla is a good option as a complete meal in itself or could be paired with your favorite sabzi/soup or even non veg.

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