Moong dal chilla is a popular street food in North India. It is kids favourite also because of grated cheese on the top. Yellow moong dal is considered to be one of the healthiest lentil. It is rich source of protein and easily digestible.
These Moong dal chilla makes an excellent breakfast option as mornings are usually the busiest time of the day. And to make something healthy, quick and tasty is quite a task. These chillas hardly take 10-15 minutes to prepare. All you have to do is soak it and it would be ready in minutes.
You will find green gram chillas in South India. It is called Pesarattu. Green Moon dal chilla is also in my regular preparation list and I will be posting its recipe soon. It can also be served like this Moong dal chilla with cheese stuffing.
Moong Dal Chillas are North Indian street food. You can serve it with Green Coriander Chutney or curd. They are also known as Poodlas, polis, dosa, chillas, lentil pancakes or crepes. Stuffed with Cottage Cheese or cheese these chillas make healthy breakfast or brunch. It is a good option for lunch box also. Lentils are good source of protein and yellow moong dal is not only easily digestible but also very nutritious.
Moong dal chillas are very easy & quick to make and a very tasty recipe. In case you do not have enough time to soak the dal you can soak it in hot water. The dal would be ready in 3-4 hours. And you are good to go to make this delicious chillas. This is a good way to increase protein rich Moong Dal to kids diet.
Firstly soak the split mung lentils enough water covering them over-night or for 4-5 hrs.
Drain it and add green chili, ginger, onion, coriander leaves if using, cumin powder, turmeric and salt and grind it with very little water until smooth.
Add rice flour and mix properly. Adjust the consistency and add water accordingly. Make sure you do not add too much water. Keep it aside for 15-20 mins.
Heat a non stick pan Take batter and make a circular like Dosa. If you like crispy Chillas make them thin. Keep them little thick if you want softer and non crispy chillas.
Drizzle some oil towards the edges and fry them until crisp and golden brown from both sides. You will notice some parts turning golden brown. No need to flip the chilla as it is already cooked. Now grate some cheese. When the cheese melts the Chillas are ready.