Moong Dal Chilla for Kids Tiffin
22 minutes
45 reads
About Moong Dal Chilla for Kids Tiffin
A protein-rich savoury pancake made from ground moong dal batter - a good change from the besan chilla earlier in the plan, with a naturally lighter texture.Served with mint-coriander chutney and a banana for a well-rounded tiffin.
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Recipe Time & More
Prep10 minutes
Cook12 minutes
Total22 minutes
Ingredients
For the Chilla Batter
- 1/4 cup Moong Dal Split yellow, soaked for at least 2 hours or overnight
- 1/4 teaspoon Ginger Grated, optional
- 1 Green Chilli Optional - see Spice Note
- 1/4 teaspoon Cumin Seeds Optional
- 1 tbsp Coriander Leaves Chopped
- 1 pinch Salt Or as required
- 3 tbsp Water Or as needed, for grinding
- 1 teaspoon Oil For cooking
For the Mint Coriander Chutney
- 2 tbsp Mint Leaves
- 2 tbsp Coriander Leaves
- 1 Green Chilli Small piece, optional
- 1/2 teaspoon Lemon Juice
- 1 pinch Salt Or as required
- 1 tbsp Water Or as needed, for grinding
For Serving
- 1 Banana
Instructions
Preparing the Batter
- Drain the soaked moong dal and grind with ginger, green chilli, cumin seeds and a little water into a smooth, thick batter, similar to a pancake batter. Mix in coriander leaves and salt.
Making the Chillas
- Heat a tawa on medium heat and grease lightly with oil. Pour a ladleful of batter and spread into a thin circle.
- Cook until the base turns golden, then flip and cook the other side. Repeat to make a second chilla.
Preparing the Chutney
- Grind mint leaves, coriander leaves, green chilli, lemon juice, salt and water into a smooth chutney.
Packing
- Let the chillas cool slightly, roll or fold them, and pack in the tiffin box with chutney in a separate small container and banana on the side.
Recipe Notes
Tiffin Pairing
Banana and mint-coriander chutney balance the protein-rich, savoury chilla.Make-Ahead Tip
Soak the moong dal the night before so it's ready to grind in the morning. The chutney can also be made the evening before.Quick Swap
Skip the ginger and green chilli entirely for a very plain version that still tastes good with just cumin and coriander.Allergen Note
This dish is naturally free of the common allergens used elsewhere in the plan (dairy, gluten, nuts).Spice Note
Green chilli is optional in both the chilla batter and the chutney - use it in just one place, or leave it out of both, for a milder version.Packing Tip
These chillas hold together well when rolled, since moong dal batter is naturally a little stickier than besan batter - roll tightly for easy eating.Related Posts You May Like
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Vegetable Moong Dal Chilla
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Recipe Nutrition
Calories: 355kcalCarbohydrates: 66gProtein: 15gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 401mgPotassium: 499mgFiber: 12gSugar: 18gVitamin A: 688IUVitamin C: 26mgCalcium: 58mgIron: 3mg
