Savory Oats & Moong Dal Pancakes (Chilla) with Cottage Cheese & Pomegranate
2 hours 15 minutes
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About Savory Oats & Moong Dal Pancakes (Chilla) with Cottage Cheese & Pomegranate
These delicious and healthy Oats & Moong Dal Pancakes, also known as Chilla, are a popular street food in North India. A nutritious alternative to traditional dosas, they're perfect for a quick and satisfying breakfast or a light meal.I've added oats to this classic recipe for an extra boost of fiber and nutrients, making it even more wholesome and filling. The combination of savory pancakes and the sweet and tangy pomegranate and cottage cheese stuffing is simply irresistible!Get ready to enjoy a taste of India with this easy-to-make recipe – perfect for busy mornings and healthy eating!
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Recipe Time & More
Prep2 hours
Cook15 minutes
Total2 hours 15 minutes
Ingredients
For the Pancakes
- 1/2 cup Rolled Oats finely powdered
- 1 cup Mung Bean split and husked green gram (dhuli moong); soak in lukewarm water for at least 2 hours
- 1 tsp Salt
- 1/2 tsp Chili Powder
- 1 Chili finely chopped, green
- 1/4 cup Water adjust as needed for batter consistency
- 2 tbsp Oil for cooking
- 1/4 cup Coriander finely chopped; use 1 tbsp for the batter and 1 tbsp for the stuffing
For the Stuffing
- 1/4 cup Cottage Cheese cut into pea-sized cubes, paneer, salt and a pinch of chili powder, sautéed in a tsp of oil
- 2 tbsp Pomegranate Kernels
Instructions
Prepare the Moong Dal
- Soak the moong dal in lukewarm water for at least two hours.
- Drain the water and blend the soaked moong dal into a smooth paste using a blender.
Make the Pancake Batter
- In a mixing bowl, combine the blended moong dal, powdered oats, salt, chili powder, and finely chopped green chilies.
- Add 1 tablespoon of chopped coriander and enough water to achieve a smooth, pourable batter. The consistency should be similar to crepe batter.
Cook the Pancakes
- Heat a lightly oiled griddle or non-stick pan over medium-high heat. The griddle should be just lightly oiled, not overly greasy, to prevent sticking and maintain shape.
- Pour a small ladleful of batter onto the hot griddle, spreading it thinly to form a small pancake.
- Cook for 1-2 minutes per side, or until golden brown and cooked through, adding a little oil to the sides as needed. Flip carefully.
- Repeat with the remaining batter to make more pancakes.
Prepare the Stuffing
- In a small pan, sauté the paneer cubes with a pinch of salt and chili powder until lightly browned.
Assemble and Serve
- Once the pancakes are cooked, add the sautéed paneer and pomegranate seeds to each pancake.
- Garnish with fresh coriander leaves.
- Serve immediately and enjoy!
Recipe Notes
Expert Tips for Perfect Oats & Moong Dal Pancakes
- For a smoother batter, you can strain the blended moong dal through a fine-mesh sieve before adding other ingredients.
- Adjust the amount of chili powder according to your spice preference. You can add a pinch of garam masala for extra flavor.
- Don't overcrowd the pan when cooking the pancakes. Cook them in batches to ensure even cooking and prevent sticking.
- Feel free to experiment with different stuffings! Other options include finely chopped vegetables, chutneys, or your favorite toppings.
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Recipe Nutrition
Calories: 291kcalCarbohydrates: 40gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 1mgSodium: 651mgPotassium: 60mgFiber: 7gSugar: 2gVitamin A: 254IUVitamin C: 2mgCalcium: 31mgIron: 2mg
Arti Gupta
Articles: 26
3 Comments
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This is a fantastic recipe! Thanks for sharing.
Looks so wonderful! Thanks for posting.
What a delicious idea! Thanks for sharing.