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.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.


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.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on




Mexican Green Rice



Winter is knocking at the door. We want something quick easy and yummy recipe for these chilled days. So we decided to make one pot meal for the Monday bloghop.

And this post is going to be a part of #Foodiemonday #Bloghop #theme one pot meal.


Presenting Mexican green rice. It comes together so easily and quickly in single pot which makes for an easy clean up. Perfect for bone chilling weather.



Basmati rice  – 2 cup

Chopped onion  – 1 cup

Chopped French beans  – 1 cup

Oil or butter  – 2 tablespoon ( I used 1 tbsp oil 1 tbsp butter)

salt to taste

Green chilli  – 3-4

Green capsicum  – 2

Tomato  – 1

Ginger  – 1/2 inch piece

Coriander leaves  – 1/2 cup chopped

Chopped garlic – 1 teaspoon

Water  – 2 and 1/2 cup


Soak rice for 1/2 an hour.
Roast tomato and capsicum by pierce with a fork and hold over the flame until the skin blackens.

Remove from the flame and immerse in water.
When cooled remove the burnt skin and chop them.

Grind roasted capsicum, tomato, ginger, garlic, chilli and coriander leaves.

Heat a pressure cooker with 2 tablespoon oil or butter. Add chopped onion and saute.

When the onion change it’s colour add chopped beans and fry for 2-3 minutes. Then add ground spices and saute.

When the spices dried up add rice and saute gently for 1-2 minutes.

Add salt and water.
Stir gently. Cover and pressure cook on high flame for one whistle.

When pressure settles down on its own, remove the lid and gently fluff the rice.
You can use chicken stock instead of water.

Serve hot with kachumar salad.
For salad mix grated onion, carrot, beetroot, cucumber, tomato, salt and lemon juice.

You can use any other vegetables of your choice in the salad, like radish, cabbage etc. Use everything grated.

Enjoy the green rice with red beetroot salad.