HomeBreakfast RecipesMoong dal nashta | moong dal chilla | stuffed green moong dal...

Moong dal nashta | moong dal chilla | stuffed green moong dal cheela | moong dal pudla

It is a healthy breakfast recipe made with green moong dal. It is a nutritious meal for early morning breakfast or perhaps as a snack for kids as it supplies all the required nutrients. I stuffed chilla with potato stuffing which makes it tasty and filling as well. This stuffed chilla does not need any side dish but tastes great with tomato ketchup and green chutney. Do try this!

The key to making perfect moong dal chilla at home are
  • Firstly, moong dal batter has to be a medium thick and pouring consistency hence adding water in small batches while grounding the soaked moong dal beans.
  • I add coarse besan flour into the batter, which gives binding and crispiness to chilla. You can add regular gram flour and some rava instead of it.
  • Potato stuffing is completely open-ended and you have different veggies or paneer-based stuffing for chilla.
  • Lower the flame and decrease the tawa temperature while spreading chilla (pudla) batter.
  • Lastly, the moong dal chilla recipe tastes great when served hot.
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Recipe video

Moong dal nashta | moong dal chilla | stuffed green moong dal cheela | moong dal pudla

Nehas Cook Book
Prep Time 10 mins
Cook Time 15 mins
Soaking time 4 hrs
Total Time 4 hrs 25 mins
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
  

For chilla batter

  • 1 cup green moong dal
  • 3-4 green chilli
  • 1 inch ginger
  • 7-8 boiled palak leaves
  • ¼ cup coriander leaves
  • 1 tsp jeera
  • ½ tsp ajwain
  • Pinch of hing
  • Salt to taste
  • 2-3 tbsp water as required to grind batter
  • ¼ cup coarse besan gram flour
  • Water for making batter consistency

For stuffing

  • 3 medium size boiled and mashed potatoes
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp hing
  • 7-8 curry leaves
  • 1 tbsp green chilli paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • Salt to taste
  • 1 tbsp lemon juice
  • Some coriander leaves

Other ingredient

  • Tomato slices
  • Cheese slices or grated cheese
  • Oil for roasting

Instructions
 

Making moong chilla batter

  • Wash and soak moong dal for 2-3 hrs or till dal is properly soaked.
  • Discard water and add moong dal into mixture jar.
  • Also add green chilli, ginger, boiled palak leaves, coriander leaves, cumin seeds, ajwain, hing, salt and some water. grind it into smooth and thick batter.
  • Take out batter into mixing bowl, add coarse besan and mix well.
  • Add water if batter is thick. Cover and rest batter for 15 minutes.

Making aloo masala

  • In a mixing bowl, mash boiled potatoes and keep it aside.
  • Now in a pan, add oil, mustard seeds, curry leaves and hing. Sauté for a minute.
  • Then add ginger, garlic and green chilli paste. Sauté for a minute.
  • Now, lower the flame and add turmeric powder, garam masala and mix well.
  • Switch off the gas and add tempering into boiled potatoes.
  • Also add salt, lemon juice and some coriander leaves. mix well.
  • Aloo masala is ready. keep it aside.

Making moong dal  chilla

  • Heat a tawa and grease it with oil.
  • Lower the tawa temperature and Pour a laddle full of batter. Spread it into circular direction. spread some oil on sides of chilla
  • When upper surface of chilla become dry then flip and cook it on another side.
  • When chilla become slightly crisp, spread aloo stuffing on one side of chilla.
  • Fold the chilla and roast for 2 minutes,
  • Serve stuffed moong dal chilla with chutney or tomato ketchup.

Notes

  • Grind dal into a smooth and thick paste.
  • coarse gram flour gives binding to chilla batter.
  • you can use gram flour and rava instead of coarse gram flour.
  • whisk batter in one direction so air incorporates into the batter and chilla becomes soft and fluffy.
  • rest batter for 10 minutes so gram flour (besan) soaks properly.
  • chilla batter has a medium thick and pouring consistency.
  • spread chilla on low flame.

 

For chilla batter

1 cup green moong dal

3-4 green chilli

1 inch ginger

7-8 boiled palak leaves

¼ cup coriander leaves

1 tsp jeera

½ tsp ajwain

Pinch of hing

Salt to taste

2-3 tbsp water (as required to grind batter)

¼ cup coarse besan (gram flour)

Water for making batter consistency

For stuffing

3 medium size boiled and mashed potatoes

2 tbsp oil

1 tsp cumin seeds

1 tsp mustard seeds

¼ tsp hing

7-8 curry leaves

1 tbsp green chilli paste

1 tsp ginger paste

1 tsp garlic paste

½ tsp turmeric powder

½ tsp garam masala

Salt to taste

1 tbsp lemon juice

Some coriander leaves

Other ingredient

Tomato slices

Cheese slices or grated cheese

Oil for roasting

Method

 

Making moong chilla batter

Wash and soak moong dal for 2-3 hrs or till dal is properly soaked.

Discard water and add moong dal into mixture jar.

Also add green chilli, ginger, boiled palak leaves, coriander leaves, cumin seeds, ajwain, hing, salt and some water. grind it into smooth and thick batter.

Take out batter into mixing bowl, add coarse besan and mix well.

Add water if batter is thick. Cover and rest batter for 15 minutes.

Making aloo masala

In a mixing bowl, mash boiled potatoes and keep it aside.

Now in a pan, add oil, mustard seeds, curry leaves and hing. Sauté for a minute.

Then add ginger, garlic and green chilli paste. Sauté for a minute.

Now, lower the flame and add turmeric powder, garam masala and mix well.

Switch off the gas and add tempering into boiled potatoes.

Also add salt, lemon juice and some coriander leaves. mix well.

Aloo masala is ready. keep it aside.

Making moong dal  chilla

Heat a tawa and grease it with oil.

Lower the tawa temperature and Pour a laddle full of batter. Spread it into circular direction. spread some oil on sides of chilla

When upper surface of chilla become dry then flip and cook it on another side.

When chilla become slightly crisp, spread aloo stuffing on one side of chilla.

Fold the chilla and roast for 2 minutes,

Serve stuffed moong dal chilla with chutney or tomato ketchup.

 

Recipe notes

  • Grind dal into smooth and thick paste.
  • coarse gram flour give binding to chilla batter.
  • you can use gram flour and rava instead of coarse gram flour.
  • whisk batter in one direction so air incorporates in the batter and chilla become soft and fluffy.
  • rest batter for 10 minutes so gram flour (besan) soaks properly.
  • chilla batter has medium thick and pouring consistency.
  • spread chilla on low flame.

 

 

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