Moong dal chilla or pudla are savoury pancakes made all around India. They're perfect for breakfast or quick lunches.
These savoury pancakes are known as "chilla" or "cheela" in Hindi and "pudla" in Gujarati.
Moong dal chilla are savoury Indian pancakes made from soaked and ground yellow moong lentils, then lightly spiced. Chilla are pan-cooked until golden, then served hot with chutneys, pickles, yogurt or masala tea.
They are often enjoyed as a breakfast, snack, or light meal.
Chilla can either be prepared with split moong dal or besan (gram flour) - like these carrot chilla. They can even be used as vegan & gluten-free wraps. Just omit the spices!
These savoury zucchini pancakes are another favourite of mine, that are vegan and comes together in just 15 minutes.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Yellow Moong Daal - you need to use yellow moong dal (dhuli moong dal). Soak the dal for at least 3-4 hours or ideally overnight.
- Green chillies and ginger - fresh
- Turmeric powder and garam masala or cumin coriander powder
- Salt to taste
- Oil to fry
Optional:
- Veggies such as chopped spinach, methi (fenugreek leaves), chopped onion, grated carrots or grated courgette to add colour and texture.
- Minced garlic
- Dried fenugreek (kasoori methi)
Hayley's Tips
- Soak the dal overnight if you can as this will help the dal grind more smoothly.
- Grind the lentils with as little water as possible so this way you'll have a smoother batter.
- Aim for a batter that is a little thicker than dosa batter but still spreadable.
- If you have thinned yours out too much, add besan or rice flour to thicken.
- Make sure the pan is heated properly before pouring the batter to prevent sticking.
- You can also spread water over the tawa with a kitchen towel to prevent the batter sticking and easy spread.
- Use the back of a ladle to spread the batter and cook on medium flame. Too high and it'll burn, too low and it becomes chewy.
- Flip once the edges start lifting and turn golden.
Serving Suggestion
My Mum used to serve me and my brother these pudla for breakfast or lunch with plain yogurt or ketchup.
Now, I tend to eat them either with a pickle such as keri no chundo or with avocado and a finely chopped kachumber salad.
Tofu bhurji is a delicious and filling pairing with pudla.
Storage
Pudla are best eaten immediately after cooking as they tend to dry out and loose texture.
They can be stored in an airtight container for 1 day and reheated in the microwave.
You can store any unused batter in the fridge for 2 days. Give the batter a good mix and check consistency - you may need to add some more water to it.
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Pudla - Moong Dal Chilla
Equipment
- Blender
- Griddle
Ingredients
- 1 cup yellow moong dal
- 3 green chillies
- 1 inch ginger
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ¼ cup spinach finely chopped
- 1 teaspoon salt to taste
- 4-5 tablespoon oil
Instructions
- Make a smooth batter by grinding soaked dal, chillies and ginger with little water in a grinder.
- Add the masala, veggies of choice, and salt.
- Mix well.
- Smear a large, wide, non-stick frying pan with 1 teaspoon of the oil and set over medium heat.
- When very hot, stir the batter and pour about one ladleful on to the centre of the pan.
- Using the back of a ladle quickly spread the batter to make a round pancake.
- Cook for 2-3 minutes or until the pancake is golden at the bottom.
- Drizzle a teaspoon of oil around the edges of the pancake.
- Turn the pancake over and cook, for a further minute or until golden on both sides.
- Remove from the heat. Repeat with the remaining batter. Remember to stir the batter before each ladle.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2010.
Namitha says
This would be a great combo..think I must try this since I'm underweight...lol..
Siddhi Shirsat says
hey nice pancakes...healthy n filling...nice recipe
kitchen queen says
lovely moong dal spinach pancake with a nice click.
Simplyfood says
Nice simple recipe and delicious.
Unknown says
This is such a healthy and delicious dish, loved it ! First time here you have a lovely space !
Gita Jaishankar says
Very interesting and awesome recipe...this is a perfect and healthy dish for breakfast 🙂
Vrinda says
Yummy savoury pancake..
Sara's Corner says
Hi Thank you for dropping by and your lovely comments. You have a great space. Dosa looks so yummy n healthy..
Priya Suresh says
Such a nutritious and filling pancake, love it..
Nivedita Thadani says
Hi Jagruti,
Thanks for the comments in my post.
And I have visited your blog before also.
Lets grow together.
Unknown says
Looks delicious & healthy. It is a regular in our household.
Unknown says
Wow Healthy Breakfast...Good way to get nutrients to the body....this looks perfect...
kitchen queen says
lovely dosa looks very yummy and tempting with a nice click.
Sushma Mallya says
Very nice recipe of pancakes,looks so healthy yet so delicious...liked the ingredients used in it...thanks for sharing jagruti
SE says
Very simple and easy !!!A healthy too !