Savory Moong Dal Chilla with Carom Seeds: A Flavorful and Healthy Indian Pancake
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About Savory Moong Dal Chilla with Carom Seeds: A Flavorful and Healthy Indian Pancake
Craving a healthy and flavorful Indian pancake? These savory Moong Dal Chillas, infused with fragrant carom seeds (ajwain), are a delightful way to start your day or enjoy a light and satisfying meal.This simple recipe highlights the nutritional power of moong dal, offering a protein-rich base that's incredibly versatile. Enjoy them plain or pair them with your favorite chutneys for a burst of flavor.The subtle bitterness of ajwain adds a unique depth, making these easy-to-make chillas a must-try for anyone exploring the vibrant world of Indian cuisine.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Ingredients
Dry Ingredients
- 2 cup Moong Dal Flour
- Salt to taste
Fresh Ingredients
- 2-3 Chilies finely chopped, green
- 1/2 bunch Coriander finely chopped
- 8-10 Carom Seeds Leaves ajwain, finely chopped
For Cooking
- Oil for greasing
Instructions
- In a large bowl, combine the moong dal flour, salt, chopped green chilies, cilantro, and carom seed leaves.
- Gradually add water to the dry ingredients, whisking constantly to form a smooth batter. The batter should be pourable but not too thin. Let it rest for 5-10 minutes. This allows the flour to hydrate fully, resulting in a lighter chilla.
- Heat a non-stick pan or griddle over medium heat. Lightly grease the surface with oil.
- Pour a ladleful of batter onto the hot pan and spread it into a thin, circular shape using the back of the ladle.
- Cook for 2-3 minutes, or until the edges start to lift and the underside turns golden brown. Flip the chilla and cook the other side for another 1-2 minutes until golden brown and cooked through. Flipping ensures even cooking and a crispy texture.
- Serve the moong dal chillas hot with your favorite chutney or enjoy them plain. They are delicious with a side of yogurt or a simple salad.
Recipe Notes
Expert Tips
- For extra crispy chillas, use a well-seasoned cast iron skillet.
- Don't overcrowd the pan. Cook chillas in batches for even browning.
- Adjust the batter consistency with water or more flour as needed. It should be pourable but not too thin.
Storage Instructions
- Store leftover chillas in an airtight container in the refrigerator for up to 3 days.
- Reheat in a dry skillet over medium heat or in the microwave.
Also See
Recipe Video
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Recipe Nutrition
Calories: 751kcalCarbohydrates: 129gProtein: 53gFat: 3gMonounsaturated Fat: 0.01gSodium: 211mgPotassium: 10mgFiber: 23gSugar: 6gVitamin A: 535IUVitamin C: 6mgCalcium: 81mgIron: 7mg
Geeta Biswas
Articles: 919
3 Comments
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What a delicious recipe! Thanks for posting.
Looks so delectable! Thanks for posting.
I’m thrilled to try this recipe!