A wholesome, protein-packed breakfast or snack for busy mornings
Unlike my usual recipes, this one doesn’t come wrapped in memories or stories from the past. It’s a modern-day savior — a quick, healthy option for breakfast or a light meal, perfect for our fast-paced lives. When juggling busy mornings, rushed lunches, or late dinners, we all need something wholesome yet effortless.
This Green Moong Chilla is just that — a true blessing. It’s packed with nutrition, super easy to make, and incredibly filling. Trust me, once you have it, you won’t feel hungry for hours. So go ahead, whip it up, and enjoy the comfort of something simple yet satisfying.
🛒 Ingredients:
- 1 cup green moong dal (whole moong)
- 1–2 green chillies (adjust to taste)
- 1-inch piece of ginger
- A handful of fresh coriander leaves
- Salt to taste
- A pinch of asafoetida (hing)
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- Water, as needed
- Ghee or butter for cooking
🔪 Preparation Steps:
- Soak the Dal:
Rinse 1 cup of green moong dal thoroughly and soak it overnight in enough water. - Grind the Batter:
In the morning, drain the soaked dal and grind it along with:- Ginger
- Green chillies
- Coriander leaves
- Salt
Add just enough water to make a smooth batter — it should be thick, not watery.
- Spice it Up:
Add a pinch of hing, red chilli powder, coriander powder, and cumin powder to the batter. Mix well.
If the batter feels too thick, add a little water to get a spreadable consistency. - Make the Chilla:
- Heat a non-stick or cast-iron pan.
- Add a little ghee or butter and spread it evenly.
- Pour a ladle of batter onto the pan and spread it like a dosa — thin and round.
- Drizzle a bit of ghee on top.
- Once the bottom is cooked and crisp, flip and cook the other side.
- Serve Hot:
Enjoy your green moong chilla hot with coconut chutney, garlic chutney, or tomato chutney.
💡 Tips & Variations:
- Add finely chopped onions or grated carrots to the batter for extra crunch and nutrition.
- You can prepare the batter in advance and store it in the fridge for 1–2 days.
- Perfect for lunch boxes or a quick evening snack too.