Mung dal chilla

Name: Mung dal chilla
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 1 cup moong dal (split green gram), soaked for 4-5 hours; 1/4 cup grated carrots; 1/4 cup finely chopped spinach; 1/4 cup bell peppers, finely chopped; 1-2 green chilies, finely chopped (adjust to taste); 1 tsp ginger, grated; 1/2 tsp cumin seeds; Salt to taste; Oil for cooking (preferably olive or coconut oil); Fresh coriander leaves, chopped (for garnish)

8 steps

Prep:10minCook:20min

A healthy and delicious Indian pancake made from moong dal, ideal for those looking to maintain stable blood sugar levels while enjoying a nutritious meal.

Updated at: Sun, 16 Feb 2025 06:13:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories194.1 kcal (10%)

Total Fat1.1 g (2%)

Carbs34.9 g (13%)

Sugars4.6 g (5%)

Protein12.8 g (26%)

Sodium209.6 mg (10%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupmoong dal

split green gram, soaked for 4-5 hours

¼ cupgrated carrots

¼ cupspinach

finely chopped

¼ cupbell peppers

finely chopped

1green chilies

finely chopped, adjust to taste

1 tspginger grated

for cooking, preferably olive, or coconut oil

Fresh coriander leaves

chopped, for garnish

Instructions

Step 1

Drain the soaked moong dal and blend it to a smooth batter, adding a little water if necessary.

Step 2

Transfer the batter to a mixing bowl and add grated carrots, chopped spinach, bell peppers, green chilies, grated ginger, cumin seeds, and salt. Mix well.

Step 3

Heat a non-stick skillet over medium heat. Lightly grease it with oil.

Step 4

Pour a ladleful of the batter onto the skillet, spreading it to form a thin pancake.

Step 5

Cook for 2-3 minutes until the edges start to lift and the bottom is golden brown.

Step 6

Flip the chilla and cook the other side for another 2-3 minutes.

Step 7

Repeat the process with the remaining batter, adding oil as needed.

Step 8

Serve hot, garnished with fresh coriander leaves, along with a side of green chutney or yogurt.