Description
Learn how to make delicious Moong Dal Chilla savory lentil pancakes with this easy recipe. Perfect for a healthy and flavorful meal anytime!
Ingredients
- 1 cup yellow lentils (200g, yellow moong lentil)
- 2 green chilies, finely chopped
- 1 inch fresh ginger, peeled and grated
- Salt to taste
- 2 tbsp (30 ml) vegetable oil for cooking
Instructions
- Rinse the lentils multiple times until the water is clear. Let them soak in hot water for a minimum of 30 minutes or, if time allows, at room temperature for roughly 3 hours.
- After soaking, drain the lentils and place them in a blender with 1/4 cup of water. Include ginger, green chilies, and salt, and blend until the mixture is smooth. Adjust with more water if needed to achieve a consistency similar to pancake or idli batter.
- Warm up a non-stick skillet or griddle.
- Drizzle a bit of oil onto the heated surface. Pour approximately 1/2 cup of the batter into the center and gently spread it into a circular shape using the backside of the ladle. Avoid pressing down hard; if the batter is too thick to spread, incorporate more water.
- Add a little oil around the edges and cook until bubbles appear on top. Gently slide a spatula under the chilla to check if the bottom has turned golden brown.
- Once the pancake is easily released, flip it over and continue cooking for another couple of minutes.
- Repeat the process with the remaining batter.
- Serve immediately with coriander chutney, ketchup, or pickle.
Notes
- For a spicier flavor, increase the amount of green chilies in the batter.
- Experiment with various lentils to discover unique flavors and textures.
- Make sure the skillet is thoroughly heated before pouring the batter to prevent sticking.