Moong Dal Pancake
Moong dal pancakes, or chilla as they’re popularly known, are a fantastic way to incorporate nutritious legumes into your diet without sacrificing flavor. This recipe combines the goodness of split yellow lentils with vibrant veggies, making it ideal for breakfast, lunch, or even a quick snack. I’ve always loved making these pancakes because they not only satisfy the palate but also cater to a healthy lifestyle. Whether you’re looking for something light yet filling or want to impress guests with a unique dish, these pancakes are sure to hit the spot!
Why you’ll love this dish
The beauty of moong dal pancakes lies in their versatility and health benefits. Packed with protein, fiber, and essential nutrients, this dish is a budget-friendly option that doesn’t skimp on taste. It’s perfect for busy weeknights when you want something quick and wholesome or during leisurely family brunches when everyone can gather around the table. Plus, they are kid-approved—who can resist a soft pancake topped with chutney or ketchup?
“This moong dal chilla has become a staple in our home! The kids love it, and I love that it’s loaded with good stuff.”
How this recipe comes together
Making moong dal pancakes is a straightforward process that involves soaking, blending, mixing, and cooking the batter. With simple steps, you’re just a short while away from enjoying these delicious pancakes. Let’s break it down:
Ingredients
To whip up these delectable moong dal pancakes, gather the following:
- 2 cups split yellow lentils (moong dal)
- 1 onion, finely chopped
- 1/4 cup chopped cilantro
- 1 jalapeno, seeded and chopped
- 1 cup chopped spinach
- 2 tsp cumin seeds
- 2 tbsp flax seed powder (optional)
- 1 tsp chilly powder
- 1 tsp turmeric powder
- 2 tsp ajwain or carom seeds
- Salt, to taste
- 2 cups water
Feel free to substitute the jalapeno with milder peppers if you prefer a less spicy flavor, and the flax seed powder can easily be omitted without compromising the pancakes’ overall taste.
Directions to follow
- Start by washing the moong dal under running water until the water runs clear.
- Soak the washed lentils in lukewarm water for at least 4 hours or overnight for best results.
- Drain the soaked lentils and grind them in a mixer with a little water until you achieve a smooth paste with a thick pouring consistency.
- Pour the batter into a mixing bowl and add the chopped spinach and cilantro.
- Mix in the optional flax seed powder, chopped onions, and jalapenos.
- Add cumin seeds, ajwain, turmeric, chilly powder, and salt. Combine well.
- Gradually add water to ensure the batter reaches the desired pouring consistency similar to dosa batter.
- Heat a skillet or crepes pan over medium flame. Pour a ladleful of batter into the center and spread it gently to form a round pancake.
- Drizzle oil around the edges and let it cook for 2-3 minutes on each side, or until golden brown spots form.
Best ways to enjoy it
Serving moong dal pancakes can be as creative as your culinary imagination allows! You can pair them with mint chutney or tangy ketchup for a flavor boost. For a gourmet twist, consider plating them with a side of yogurt or a fresh salad. Perhaps serve them rolled up with a filling of sautéed veggies for a fun twist, or stack them high with layers of your favorite spices and sauces.
How to store
If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or microwave. They can also be frozen for up to a month; just make sure to layer parchment paper between each pancake to prevent sticking.
Helpful cooking tips
- For extra crunch, consider adding grated carrots or bell peppers to the batter.
- If you prefer a richer flavor, try cooking with ghee instead of oil.
- Let the batter rest for about 10-15 minutes before cooking to achieve fluffier pancakes.
Different ways to try it
Feel free to experiment with the flavors of these moong dal pancakes! You can add spices like garam masala for a warm kick or incorporate different herbs like dill or parsley for a refreshing taste. For those who prefer gluten-free options, these pancakes are a fantastic choice!
Your questions answered
How long does it take to prepare?
From soaking to cooking, you can expect around 1 hour, including soaking time.
Can I substitute moong dal with other lentils?
Yes! If you can’t find moong dal, yellow split peas or even chickpea flour can work, though the flavor and texture will differ slightly.
Is this recipe suitable for freezing?
Absolutely! Just ensure you properly store the pancakes, separating them with parchment paper to avoid sticking.
With moong dal pancakes, you’ll not only enjoy a unique and nutritious dish but also explore many culinary opportunities. So, roll up those sleeves and get ready to indulge in something both delicious and healthful!
Moong Dal Pancakes
Ingredients
Method
- Wash the moong dal under running water until the water runs clear.
- Soak the washed lentils in lukewarm water for at least 4 hours or overnight.
- Drain the soaked lentils and grind them in a mixer with a little water until a smooth paste with thick pouring consistency is achieved.
- Pour the batter into a mixing bowl and add chopped spinach and cilantro.
- Mix in flax seed powder (if using), chopped onions, and jalapenos.
- Add cumin seeds, ajwain, turmeric, chilly powder, and salt. Combine well.
- Gradually add water to ensure the batter reaches the desired consistency similar to dosa batter.
- Heat a skillet or crepes pan over medium flame.
- Pour a ladleful of batter into the center and spread it gently to form a round pancake.
- Drizzle oil around the edges and let it cook for 2-3 minutes on each side, or until golden brown spots form.
