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.
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.
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.