Moong chilla is the most popular Indian savoury pancake, mainly prepared using split green gram-moong dal. This nutrient-rich food item has been hailed for being very simple, versatile, and healthy, thus it manages to please both a health-conscious eater as well as an individual with a very hectic schedule. To prepare moong chilla, the moong dal is soaked in water and then ground into a smooth batter. Besides common spices such as cumin, turmeric, and green chilies are included. Tasty quinoa moong chilla recipe here. The batter can be enhanced with finely chopped vegetables like onions, tomatoes, spinach, or bell peppers adding a lot of nutrient value along with brightening colour. This multitasking serves to present innumerable versions, hence converting moong chilla into a highly personalized dish that may appeal to a wide variety of tastes. Moong chilla has the batter poured onto a hot greased skillet and spread in a thin, even layer; it is lightly browned on both sides, which offers a crispy exterior while staying soft inside. It is a delicious savoury pancake good to be consumed with any meal. Moong chilla can be relished with tangy chutneys or yoghurt. So, it is the perfect snack, breakfast, or light lunch for anyone. This quick recipe of moong chilla is perfect for breakfast. It also counts as a healthy dish for those who are seeking to add more plant-based food components to their diet, since it is high in protein but low in calories and gluten-free. Delightful flavour, easy preparation, and wholeness of ingredients make this moong chilla a great way to enjoy all that Indian cuisine has to offer.

• 1 cup moong dal
• 1/2 tsp cumin seeds
• Ginger
• Coriander
• Green chilli
• Salt
• Cooking oil

• This is a healthy, delicious Indian recipe that does really make an ideal breakfast or snack. It is comprised of split yellow moong dal and is a super protein meal that is very easy to make. It's simply delicious and can come along with many accompaniments and fillings.
• Now is the time to explore the making of these yummy chillas, which surely is going to be a favourite in your home kitchen.
• Start with the dal preparation. Moong dal splits yellow, about 1 cup. Wash and soak in water for about 3 or 4 hours. The soaking of dal softens the same before grinding and gives a smooth batter.
• Once that time is up, drain the water from the dal and transfer it into the blender. Add 1 or 2 green chillies and a small piece of ginger to the blender.
• The green chillies add a very mild heat, and ginger adds slight spiciness along with warmth. Mix well and add enough water to get a thin, smooth batter, which should be close to a dosa-like consistency. Well, blending is an essential step here, as a well-blended batter will result in light chillas.
• When you get your ready batter, transfer it to a mixing bowl. Add salt to taste and 1/2 teaspoon of cumin seeds that will give an earthy feel to the chillas.
• Chopped coriander leaves should also be added for a fresh herbal note. Mix everything well so that spices and herbs are evenly spread through the batter.
• The colour of coriander is bright green, and this blend with moong dal gives a bright gold colour, so I promise it would be good in terms of taste.
• Now heat a non-stick tawa or griddle over medium. Chillas can best be made in non-stick cookware because the chillas do not get stuck to it, and you don't have to struggle to flip them. Pour a ladleful of batter onto the hot tawa.
• Now, using the back of the ladle, spread the batter in a round motion to make a rather thin chilla. The thinner your chilla is, the crispy it will get, so spread the batter evenly, similar to the batter formation.
• It is time to cook. Pour 1 Tsp of oil around the edges of the chilla. This will form crispy and flavour as it cooks. After all the milk and soya hits the pan, it takes 2-3 minutes for the chilla to turn golden brown at the bottom. This completes flipping.
• Use a spatula and flip the chilla carefully; cook for another 2-3 minutes until one side is golden brown. Smelling the food being cooked, chilla wafts an aroma throughout your kitchen, tempting your taste buds.
• Once both sides are perfectly done, take the chilla from the tawa and place it on a service plate. Do the same to the rest of the batter, pouring in the required amount of oil for each chilla.
• Serve hot with chutney or yoghurt. The green chutney balances the savoury flavours of chillas very well, and the yoghurt is smooth and tangy. Furthermore, you can make it a full meal by stuffing grated cheese, finely chopped veggies, or paneer into it before flipping.
• To sum it all up, moong chilla is such a delicious and healthy option that it is easy to prepare and may be taken at any time of the day. Rich in protein and flavours, this dish is deliciously fulfilling yet a great way to introduce legumes into one's diet.
• This recipe of moong chillas can be relished as breakfast, snacking time, or even to make a light dinner.