Go Back

High Protein Moong Dal Chilla Recipe

5 from 1 vote
A healthy and delicious moong dal chilla recipe topped with vegetables, cheese, and oregano. Perfect for breakfast, snacks, lunchboxes, and light dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 Chillas
Course: Breakfast
Cuisine: Indian Fusion
Calories: 245
Ingredients Method Notes

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

Method

  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.

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.