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–+ servings
Patricia Krouse

Moong Dal Pancakes

Nutritious and delicious moong dal pancakes, also known as chilla, are perfect for breakfast, lunch, or a quick snack, packed with protein, fiber, and essential nutrients.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Breakfast, Lunch, Snack
Cuisine: Indian
Calories: 130
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 cups split yellow lentils (moong dal) Soaked and ground into a batter
  • 1 medium onion, finely chopped
  • 1/4 cup chopped cilantro
  • 1 medium jalapeno, seeded and chopped Can be substituted with milder peppers
  • 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
  • to taste Salt
  • 2 cups water For batter consistency

Method
 

Preparation
  1. Wash the moong dal under running water until the water runs clear.
  2. Soak the washed lentils in lukewarm water for at least 4 hours or overnight.
  3. Drain the soaked lentils and grind them in a mixer with a little water until a smooth paste with thick pouring consistency is achieved.
  4. Pour the batter into a mixing bowl and add chopped spinach and cilantro.
  5. Mix in flax seed powder (if using), chopped onions, and jalapenos.
  6. Add cumin seeds, ajwain, turmeric, chilly powder, and salt. Combine well.
  7. Gradually add water to ensure the batter reaches the desired consistency similar to dosa batter.
Cooking
  1. Heat a skillet or crepes pan over medium flame.
  2. Pour a ladleful of batter into the center and spread it gently to form a round pancake.
  3. Drizzle oil around the edges and let it cook for 2-3 minutes on each side, or until golden brown spots form.

Nutrition

Serving: 1gCalories: 130kcalCarbohydrates: 20gProtein: 8gFat: 2gSodium: 120mgFiber: 4gSugar: 1g

Notes

Serve with mint chutney or tangy ketchup. For gourmet touch, pair with yogurt or fresh salad. Store leftovers in an airtight container for up to 3 days or freeze with parchment paper between each pancake.

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