Stuffed Moong Dal Chilla - easy source of proteins!



09:15 AM | 02-05-2019
Prep Time
2 hours
Cook Time
30 minutes
2-3 persons

Moong dal chilla is a great healthy breakfast / snack food and even perfect as an accompaniment to curried vegetable dishes.

Traditionally, a chilla is made with besan (Gram flour or chickpea flour), but there are several variations possible, Moong dal chilla is one of them. Making chilla with moong dal is a delicious way to include protein in your diet. Moong dal is considered as one of the healthiest foods in the world and Indian cuisine uses it extensively. Moong dal chilla is easy and quicker to prepare than dosas. It does not require fermentation. It is usually served with coriander chutney, pickles or tomato chutney. For variations, it could be prepared with the combination of vegetables.


  • Green gram/moong dal - dhuli or whole: 1 cup (soaked upto 2 hours and then ground to fine paste)
  • Onion: ½ small (minced)
  • Tomato: ½ cup medium sized (minced)
  • Spinach: ½ cup (finely chopped)
  • Ginger - to taste (grated)
  • Red chilli powder: ½ tsp or to taste
  • Turmeric: ¼ tsp
  • Cumin powder/coriander powder/chat masala for variations to taste (optional)
  • Coriander leaves: ¼ cup or to taste (chopped)
  • Rock salt to taste
  • Cold pressed oil: for sprinkle (optional)

Tip: make sure all you veggies are cut uniformly and very finely so that they do not form lump when the chilla is made.


  • Garlic: 2 cloves (grated or chopped very fine)
  • Button mushrooms: 3 (minced)
  • Capsicum: ¼ green (minced) - use bell pepper / capsicum of preferred colour

For the Filling

  • Cucumber: ½ (julienned)
  • Red/green/yellow bell pepper: 1 (julienned)
  • Carrots: 2 medium (peeled and julienned) or any other vegetables of your choice



  • Place all the ingredients in a mixing bowl and stir them together. Set aside for about 15 min. (Some of the vegetables will express water when mixed with the salt, and this will give you a better idea of how much water you need to make for the batter). When short on time, you could even blend the veggies, ginger and all the ingredients to make a blended batter and use it.
  • Add water slowly so that you can adjust the consistency of the batter to your taste. Heat a tawa, grease it with an onion half (else use very little oil to avoid sticking) and pour about half a cup of the batter in the center with a rounded ladle and spread slightly with the bottom of the ladle to get an even looking round, about five inches in diameter.
  • Cook on medium heat until the sides dry up and the bottom turns richly golden brown.
  • Flip over and cook until the other side turns golden brown. Stuff with the veggies filling and serve!

Eating Guide

  • Food group: Legumes
  • Legumes are whole foods rich in fibre and protein. Can be easily combined with other food groups (except fruits)
  • Moong dal chilla is good option as a complete meal in itself or could be paired with your favourite sabzi/soup.

Image courtsey for title pic:

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Shweta Gupta

09:47 AM | 01-03-2019

For variation, filling could be - grated pumpkin (yes, raw pumpkin!)+ grated carrot+ chopped onion and tomatoes+coriander+grated coconut, dressed in dhaniya chutney!


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