Moong dal chilla
Moong dal chilla, from above
VegVeganNorth India

Moong dal chilla

A dosa that went to the gym and came back with stories.

25 minTime
17 gProtein each
mediumSpice
4hPlan ahead. Soak for 4 hours first; the 25 minutes come after.
Chilla, cheela, pudla3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
328kcalsame
17 gproteinsame
12 gfibresame
25minutessame

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Moong dal (split yellow mung beans)1 cup, yellow
Waterabout 2/3 cup
Ginger2.5 cm
Green chilli2
Cumin seeds½ tsp
Asafoetidaa pinch
Turmeric (ground turmeric)a pinch
Saltto taste
Onion1 small, finely chopped
Tomato1 small, finely chopped
Coriander leaves (cilantro)a handful
Cooking oil (vegetable oil)5 tsp

Method

6 steps
  1. 1Soak the moong dal for 4 hours. Drain and grind with ginger, green chilli and a little water.
  2. 2Stir in cumin, asafoetida, turmeric and salt.
  3. 3Heat a tawa on medium and grease it lightly. Pour a ladle and spread in a thin circle.
  4. 4Scatter onion, tomato and coriander on top and press lightly. Drizzle oil around the edge.
  5. 5Cook until the edges lift and the base is golden, then flip and cook 1 minute.
  6. 6Serve hot with green chutney or curd.
Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

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Make it a meal

What goes with Moong dal chilla: a bread or rice, a side, something to drink and something sweet.

On the side Bhindi masala35 min
On the side Jeera aloo30 min
A little snack Chana chaat15 min
To drink Phalsa sharbat15 min
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