High Protein Moong Dal Chilla Recipe
If you’re looking for a healthy breakfast recipe that is filling, protein-rich, and incredibly delicious, this High Protein Moong Dal Chilla is a must-try. Made with soaked chilka moong dal, besan, fresh vegetables, and a touch of cheese, this recipe combines the goodness of a traditional moong dal chilla with the irresistible flavors of a veggie pizza.
The result is a crispy yet soft breakfast that is packed with protein, colorful vegetables, and satisfying flavors. Whether you need a quick morning meal, a healthy evening snack, or a lunchbox-friendly recipe, this moong dal chilla checks all the boxes.
- About the Recipe
- Moong Dal Chilla: Step-by-Step Guide with Video
- Ingredients
- How to Make Moong Dal Chilla with Step-by-step Photos
- Expert Tips
- Variations & Substitutions
- Storage and Make-Ahead Tips
- Serving Suggestions
- Recipe Card For Moong Dal Chilla
- High Protein Moong Dal Chilla Recipe
- Nutrition Facts
- Related Recipes
- FAQS
❤️Why You’ll Love This Recipe
Delicious Pizza-Like Flavor
The combination of vegetables, cheese, ketchup, and oregano gives this recipe a pizza-inspired taste that both kids and adults enjoy.
High in Protein
Moong dal and besan provide plant-based protein that helps keep you full for longer.
Easy to Make
Once the dal is soaked, the recipe comes together quickly with simple kitchen ingredients.
Great for Tiffin
These moong dal chilla stay soft and flavorful, making them ideal for school and office lunchboxes.
Nutritious and Balanced
The addition of fresh vegetables increases fiber, vitamins, and texture without much extra effort.
Versatile Meal Option
Serve it for breakfast, brunch, snacks, lunch, or even a light dinner.
About the Recipe
This healthy moong dal chilla recipe starts with soaked chilka moong dal blended with onion, garlic, ginger, green chilli, cumin seeds, and coriander. The batter is enriched with besan and curd, creating a smooth and flavorful base.
Unlike traditional chillas, this version is topped with colorful vegetables, cheese, oregano, and ketchup after flipping. The toppings give it a fun pizza-like appearance while keeping the recipe wholesome and nutritious.
The texture is one of the best parts. The base develops a lightly crisp exterior while remaining soft inside. The melted cheese and vegetables create a satisfying contrast in every bite.
This Moong Dal Chilla Recipe is particularly popular among parents looking for healthier alternatives to processed snacks. It is also a great option for vegetarians seeking more protein-rich breakfast ideas.
Moong Dal Chilla: Step-by-Step Guide with Video
Ingredients
For the Chilla Batter
- ½ cup chilka moong dal (soaked overnight)
- ½ medium onion
- 2 garlic cloves
- 1 inch ginger
- 1 green chilli
- 1 teaspoon cumin seeds
- Salt to taste
- 2 tablespoons chopped coriander leaves
- ½ cup besan (gram flour)
- 2 tablespoons curd
- ½ cup water (adjust as needed)
For Cooking
- Oil or butter for greasing
- 1 teaspoon ghee per chilla
Toppings
- Tomato ketchup
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped tomato
- 2 tablespoons finely chopped capsicum
- 2 tablespoons finely chopped carrot
- Grated cheese as needed
- Oregano for seasoning
Ingredient Notes
Moong Dal: The primary source of protein and the base of the recipe.
Besan: Helps improve texture and binding.
Curd: Adds softness and a slight tangy flavor.
Cheese: Optional but recommended for a pizza-like experience.
Vegetables: Feel free to adjust according to preference and availability.
How to Make Moong Dal Chilla with Step-by-step Photos
1. Wash the chilka moong dal thoroughly and soak it overnight or for at least 8 hours. Drain all the water before using.
2. Add onion, garlic, ginger, green chilli, cumin seeds, salt, and coriander leaves to a mixer jar.
3. Blend until smooth.
4. Add besan and curd to the ground dal mixture.
5. Mix thoroughly until no lumps remain. The batter will appear slightly thick at this stage.
6. Gradually add water while stirring. The batter should have a pourable consistency similar to dosa batter.
7. Let the batter rest for 10 minutes.
8. Heat a non-stick or cast-iron tawa. Lightly grease with oil or butter.
9. Pour one ladleful of batter onto the hot tawa.
10. Spread gently in a circular motion to create a medium-sized chilla. Do not spread too thin.
11. Cover and cook for 2 to 3 minutes.
12. Apply a little ghee on top. Carefully flip the chilla. Cook for about 1 minute on the second side.
13. Spread a thin layer of tomato ketchup. Top with chopped onion, tomato, capsicum, and carrot. Sprinkle grated cheese and oregano generously.
14. Cover the pan again. Cook for another 2 minutes until the cheese melts and the vegetables become slightly tender.
15. Serve Moong dal chilla hot with green chutney, ketchup, or your favorite dip.
Expert Tips
1. Always soak the moong dal properly. Well-soaked dal blends smoothly and creates a softer texture.
2. Do not make the batter too thin. A slightly thick batter helps the chilla hold the toppings better.
3. Resting the batter for 10 minutes improves texture and allows the besan to hydrate properly.
4. Cook on medium heat. High heat may brown the outside too quickly while leaving the inside undercooked.
5. Avoid overloading the chilla with vegetables, as this can make flipping difficult.
6. Covering the pan after adding toppings helps melt the cheese evenly.
7. For extra crispiness, cook uncovered for the final 30 seconds.
Variations & Substitutions
Make It Vegan
Replace curd with plant-based yogurt and skip the cheese or use vegan cheese.
Add More Protein
Add crumbled paneer, tofu, or grated boiled soy chunks as toppings.
Spice It Up
Add red chili flakes, black pepper, or finely chopped green chilies for extra heat.
Cheese-Free Version
Skip cheese entirely and increase the vegetable toppings.
Kid-Friendly Version
Reduce the green chili and add sweet corn along with the vegetables.
Vegetable Variations
You can also use:
- Sweet corn
- Beetroot
- Finely chopped spinach
- Cabbage
- Spring onions
- Mushrooms
Storage and Make-Ahead Tips
Refrigeration
Store leftover cooked chillas in an airtight container in the refrigerator for up to 2 days.
Place parchment paper between layers to prevent sticking.
Freezing
The plain cooked chilla base can be frozen for up to 1 month.
Avoid freezing with vegetable toppings already added.
Reheating
Stovetop: Heat on a tawa over low heat for 2–3 minutes.
Microwave: Microwave for 30–45 seconds until warm.
Air Fryer: Heat at 160°C for 2–3 minutes for a crispier texture.
Make-Ahead Option: Prepare the batter the night before and refrigerate. Stir well before using the next day.
Serving Suggestions
This high-protein breakfast tastes delicious on its own, but pairing it with the right accompaniments can make it even better.
Serve with:
- Green coriander chutney
- Mint chutney
- Tomato ketchup
- Garlic dip
- Yogurt dip
For a complete breakfast meal, pair it with:
- Fresh fruit
- Masala chai
- Buttermilk
- Fresh juice
I personally enjoy serving it with homemade green chutney and a cup of hot masala tea for a satisfying weekend breakfast.
Recipe Card For Moong Dal Chilla
High Protein Moong Dal Chilla Recipe
Ingredients
Method
- Wash the chilka moong dal thoroughly and soak it overnight or for at least 8 hours. Drain all the water before using.
- Add onion, garlic, ginger, green chilli, cumin seeds, salt, and coriander leaves to a mixer jar.
- Blend until smooth.
- Add besan and curd to the ground dal mixture.
- Mix thoroughly until no lumps remain. The batter will appear slightly thick at this stage.
- Gradually add water while stirring. The batter should have a pourable consistency similar to dosa batter.
- Let the batter rest for 10 minutes.
- Heat a non-stick or cast-iron tawa. Lightly grease with oil or butter.
- Pour one ladleful of batter onto the hot tawa.
- Spread gently in a circular motion to create a medium-sized chilla. Do not spread too thin.
- Cover and cook for 2 to 3 minutes.
- Apply a little ghee on top. Carefully flip the chilla. Cook for about 1 minute on the second side.
- Spread a thin layer of tomato ketchup. Top with chopped onion, tomato, capsicum, and carrot. Sprinkle grated cheese and oregano generously.
- Cover the pan again. Cook for another 2 minutes until the cheese melts and the vegetables become slightly tender.
- Serve Moong dal chilla hot with green chutney, ketchup, or your favorite dip.
Notes
- Adjust water as needed to achieve the correct batter consistency.
- Medium heat works best for even cooking.
- Cheese quantity can be increased or reduced according to preference.
- Freshly chopped vegetables provide the best texture and flavor.
- Serve immediately for the best taste.
Nutrition Facts
* Percent Daily Values are approximate and based on a 2,000 calorie diet. Values may vary depending on ingredients used and serving size.
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