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Moong Dal Chilla

Moong Dal Chilla
Moong Dal Chilla

A High-Protein, High-Fiber Indian Dish for Better Blood Sugar Control

Introduction: Relish the scrumptious and nutritious Moong Dal Chilla recipe, focusing on the high protein and fiber content of moong dal, which can help regulate blood sugar levels. This savory Indian pancake is a delightful choice for those seeking a wholesome and flavorful meal that supports their dietary needs without sacrificing taste.


  • 1 cup yellow moong dal (split and husked green gram)

  • 1 small onion, finely chopped

  • 1 green chili, finely chopped

  • 1/4 cup chopped fresh coriander (cilantro) leaves

  • 1/2 tsp grated ginger

  • 1/2 tsp cumin seeds

  • Salt, to taste

  • Water, as needed

  • Oil or ghee, for cooking


  1. Rinse the moong dal thoroughly in water until the water runs clear. Soak the moong dal in enough water to cover it for at least 3-4 hours or overnight.

  2. After soaking, drain the water from the moong dal. Transfer the soaked moong dal to a blender or mixer, and blend it into a smooth batter, adding a little water as needed. The consistency of the batter should be similar to pancake batter.

  3. Transfer the moong dal batter to a mixing bowl. Add the finely chopped onion, green chili, chopped coriander leaves, grated ginger, cumin seeds, and salt to taste. Mix well to combine all the ingredients evenly.

  4. Preheat a non-stick or cast-iron griddle or tava on medium heat. Lightly grease the surface with oil or ghee.

  5. Pour a ladleful of batter onto the center of the griddle, and using the back of the ladle, gently spread the batter in a circular motion to form a thin, round chilla.

  6. Drizzle a few drops of oil or ghee around the edges of the chilla and cook for 2-3 minutes, or until the bottom turns golden brown and crisp.

  7. Carefully flip the chilla and cook the other side for 1-2 minutes, or until golden brown.

  8. Serve the Moong Dal Chilla hot with your choice of chutney, yogurt, or other accompaniments.

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