Moong Dal Chilla/Gluten Free Savoury Pancake

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

Green moong uttapam

Sprouts semolina pancake

Oats semolina pancake

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.

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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


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.


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.

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Gluten Free Savoury Pancakes With Bottle Gourd And Carrot / Vegan Recipe

Gluten free and vegan savoury pancakes with bottle gourd and carrot. Pearl millet or bajra atta, sorghum flour or jowar atta, oats, bottle gourd and carrot made this pancakes nutritious and spices made it absolutely delicious. We always need some nutritious breakfast and its a perfect dish for health conscious people and as well as who like to satisfy their taste buds.

Yes, I used all the healthy flour to make these pancakes and very happy with the taste. Its a super hit breakfast in my home. All the flour has numerous health benefits.

Pearl Millet commonly known as Bajra in India is rich in essential compounds like protein, fibre, phosphorous, magnesium and iron. Due to its rich composition of minerals and proteins, Pearl Millet has many health benefits. It contains essential amino acids and vitamins also which contribute to its therapeutic properties.  5 reasons you should include bajra in your diet

1. Powerful for controlling diabetes.

2. Weight loss.

3. Reduces cholesterol

4. Helps in digestion

5. Helps prevent cancer


Sorghum is a nutrient-packed grain that you can use in many ways. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein.


Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they’re high in fiber and protein compared to other grains. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. At the end of the day, oats are among the healthiest foods you can eat. To read more health benefits of oats click here.

You may like some more pancake recipes on this blog.

1. Oats semolina chila or pancakes

2. Green moong uttapam or dosa

3. Rosti or Swiss potato pancakes

4. Gluten free multigrain pancakes

5. Manipuri tan or flatbread with finger millet or ragi

6. Gluten free multigrain cheese stuffed pancakes

7. Black rice oats and beetroot chila or pancakes

This month in Shhhhh Secretly Cooking Challenge facebook group we are sharing different types of pancakes. Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month suggested by Archana. This month my partner is lovely Swaty Malik. I always love her healthy and easy to make recipes like Spinach tortillas etc. Visit her space for different types of healthy and delicious recipes. Swaty gave me chaat masala and green chilli and I made this delicious and healthy gluten free pancake with bottle gourd and carrot. I gave her cumin and ginger and Swaty made a super tempting and healthy Mixed dal dosa.

You can call it a super healthy breakfast. Its a no onion garlic recipe but you can add one finely chopped onion in the batter. All the three flour, carrot and bottle gourd made these pancakes not only delicious but also nutritious.


Bajra atta or pearl millet – 1 cup

Oats powder – 1 cup

Sorghum flour or jowar atta – 1/4 cup

Bottle gourd or lauki – 1 cup, grated

Carrot – 1 large, grated

Ginger – 1 inch piece, grated

Green chilli – 2 – 3, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Water – 2 cup


1. Peel and grate the bottle gourd or lauki, carrot and ginger.

2. In a large bowl mix all the three flour, salt, finely chopped green chilli, cilantro or coriander leaves, cumin powder, chaat masala powder, black pepper powder, grated bottle gourd, carrot and ginger.

3. Add water gradually and whisk well. Make a lump free batter. Batter should be thick but flowing. Cover and keep aside for 15 minutes.

4. Heat a skillet or non stick pan. Spread little oil. Pour a ladle full batter in the center. Spread the batter gently with a spatula.

5. Let it cook on low flame till edges becomes light brown. Drizzle little oil on the sides. Flip and cook the other side too till golden brown.

6. Serve hot with any chutney or sauce.


1. Add green chilli according to your taste.

2. One finely chopped onion can be used in the batter.

3. You can use any other flour instead of these flour.

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.

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