Split green moong dal chilla/cheela or savoury pancake. A very easy to make and delicious filling breakfast dish. You need only a few ingredients to make these chilla/chila/cheela or savoury pancakes. Ginger green chilli and all the spices made these gluten free cheela absolutely mouthwatering.
Not only delicious but these green gram pancakes are nutritious too. So here is a super healthy breakfast to start your day. You can also add any vegetable in the batter to make it more nutritious.
They’re high in nutrients and believed to aid many ailments. Mung beans are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels. Since mung beans are healthy, delicious and versatile, consider incorporating them into your diet. Source
Here are some more savoury pancake or chilla recipes from this blog.
Savoury pancakes with bottle gourd and carrot
Multigrain cheese stuffed pancakes
You may also like to try delicious Cucumber pancakes from the blog of Priya Vijaykrishnan.
Recipe is very simple. You have to grind the soaked dal or yellow lentil with ginger and green chilli and mix all the ingredients. Its a completely gluten free recipe. Used rice flour with ground lentil to make the pancakes crispy. If you want your pancakes soft make it little thick but to make this crisp make it as thin as possible and fry on low heat. It will take some time but you will get crisp chilla/cheela or pancakes. Add spices and chilli according to your taste. You can also make a stuffing of paneer, potato, cheese etc. Place the stuffing on the pancake and roll. Your stuffed pancake is ready.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe
Split green moong dal or yellow lentil with skin – 1 cup
Rice flour – 3/4 cup
Curd or yogurt – 1/2 cup
Ginger – 1&1/2 inch piece, peeled and chopped
Green chilli – 3-4 chopped
Onion – 3 large
Cilantro or coriander leaves – handful, chopped
Cumin powder – 1&1/2 teaspoon
Chaat masala – 1&1/2 teaspoon
Salt – 2 teaspoon
Black pepper powder – 1/2 teaspoon
Method
1. Rinse and soak the split and with skin yellow lentil or chhike wali moong dal for 4-5 hours or overnight. I soaked overnight.
2. Drain the water and rinse again. Grind the dal or lentil with ginger, green chilli and 1/4 cup water. Make a smooth paste. You can add more green chilli to make your chilla more spicy. I like the flavour of ginger so used 1&1/2 inch piece but you can use one inch piece if you want.
3. Chop the onions and cilantro or coriander leaves. Chop into small pieces. My son loves lots of onions in this chilla or pancake so I used 3 large onions. You can use less or more according to your taste.
4. Transfer the ground paste into a large bowl. Add curd or yogurt, rice flour, cumin powder, black pepper powder, chaat masala and salt. Mix everything well to make a lump free batter.
5. Taste and adjust salt if required. I had to add 1/2 teaspoon more. You can also use some finely chopped green chilli and little more black pepper powder if you want your chila or cheela more spicy Add finely chopped onion and cilantro or coriander leaves.
6. Mix well. Batter should be thick and flowing. Don’t make runny batter.
7. Heat a pan and add two laddle full batter in the middle of the pan. Spread with the backside of the laddle. Rotate to make round. Keep the flame low medium. Drizzle little oil on the sides of chilla.
8. To make soft cheela make it thick like uttapam but if you want crisp make the chilla thin and cook on simmer. When it starts to leaving the edges of the pan, flip the chilla upside down and let it cook from other side.
9. Cook from both sides till golden brown. You can also fold the pancakes before serving like this 👇
10. Serve hot with any sauce, pickle or raita.
Notes
1. You can add grated carrot, chopped capsicum or any vegetable of your choice in the batter.
2. Use chilli according to your spice tolerance. Reduce if making for kids.
3. Olive oil or any vegetable oil can be used to cook.
4. You can use any spices according to your taste.
5. You can also make it without onion if you want.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Follow on
Moong Dal Chilla/Gluten Free Savoury Pancake
Equipment
- 1 mixing bowl Large
- 1 Spoon
- 1 Mixer grinder
- 1 Chopper or knife
- 1 Pan
- 1 laddle
- 1 Spatula
Ingredients
- 1 Cup Split green moong dal or yellow lentil with skin
- 3/4 Cup Rice flour
- 1/2 Cup Curd or yogurt
- 1&1/2 Inch Ginger Peeled and chopped
- 3-4 Green chilli Chopped
- 3 Large Onion
- 1/4 Cup Cilantro or coriander leaves Chopped
- 1&1/2 tsp Cumin powder
- 1/2 tsp Chaat masala
- 2 tsp Salt
- 1/2 tsp Black pepper powder
Instructions
- Rinse and soak the split and with skin yellow lentil or chhike wali moong dal for 4-5 hours or overnight. I soaked overnight.
- Drain the water and rinse again. Grind the dal or lentil with ginger, green chilli and 1/4 cup water. Make a smooth paste. You can add more green chilli to make your chilla more spicy. I like the flavour of ginger so used 1&1/2 inch piece but you can use one inch piece if you want.
- Chop the onions and cilantro or coriander leaves. Chop into small pieces. My son loves lots of onions in this chilla or pancake so I used 3 large onions. You can use less or more according to your taste.
- Transfer the ground paste into a large bowl. Add curd or yogurt, rice flour, cumin powder, black pepper powder, chaat masala and salt. Mix everything well to make a lump free batter.
- Taste and adjust salt if required. I had to add 1/2 teaspoon more. You can also use some finely chopped green chilli and little more black pepper powder if you want your chila or cheela more spicy Add finely chopped onion and cilantro or coriander leaves.
- Mix well. Batter should be thick and flowing. Don’t make runny batter. See step by step recipe withpictures above.
- Heat a pan and add two laddle full batter in the middle of the pan. Spread with the backside of the laddle. Rotate to make round. Keep the flame low medium. Drizzle little oil on the sides of chilla.
- To make soft cheela make it thick like uttapam but if you want crisp make the chilla thin and cook on simmer. When it starts to leaving the edges of the pan, flip the chilla upside down and let it cook from other side.
- Cook from both sides till golden brown. You can also fold the pancakes before serving.
- Serve hot with any sauce, pickle or raita.
Delicious and protein rich cheelas . The golden color cheela is so inviting and yummy !!
These moong dal cheelas are so nutritious and Delish. This is our weekend breakfast usually to enjoy with family. Super tempting platter.
The chillas look so delicious! Love the golden brown colour.
This is a lovely protein-packed option for breakfast, snack or a light dinner. I would love to dig into these beauties!
Love this dosa! This is great in protein content and satisfies hunger and craving! Great share.