If you’re looking for a breakfast that feels light yet keeps you full, this traditional Moong Dal Chilla is worth trying. Popular across North India, this savory lentil crepe is naturally gluten-free, easy to digest, and packed with plant protein.
Made with soaked yellow moong dal, it comes together into a smooth batter that cooks quickly on a hot pan—crisp on the outside and soft inside. The addition of ginger, green chilies, and a pinch of hing gives it a subtle depth of flavor without making it heavy.
Ingredients
- 1 cup yellow moong dal (soaked for 3 hours)
- Green chilies
- Ginger
- A pinch of hing (asafoetida)
- Salt
Method
Grind the soaked dal with green chilies and ginger into a smooth batter. The consistency should resemble pancake batter. Heat a non-stick tawa, pour a ladle of batter, and spread it gently in a circular motion. Drizzle a little oil or ghee around the edges. Flip once golden brown and cook the other side.
Serve hot with mint-coriander chutney for a simple, nourishing meal.
Grandma’s Holistic Wellness 