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Moong dal chilla recipe | moong dal cheela | moong dal pudla

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 15 small size chilla

Ingredients
 

  • 1 cup yellow moong dal
  • ½ cup poha
  • 1 cup rava
  • 1 cup buttermilk
  • ½ cup water or as required
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tbsp chopped green chilli
  • ½ cup chopped onion
  • ½ cup chopped capsicum
  • ½ cup chopped tomatoes
  • Salt to taste
  • 1 tsp red chilli flakes
  • ½ tsp black pepper powder
  • ½ cup chopped coriander leaves
  • ½ tsp baking soda
  • 1 tsp lemon juice
  • Oil for roasting

Instructions

  • In a mixing bowl, add 1 cup of moong dal and ½ cup of poha. Wash them thoroughly and soak for 3–4 hours.
  • In another bowl, combine 1 cup of rava with 1 cup of buttermilk. Mix well and let it rest for 10 minutes.
  • Once the moong dal is well soaked, drain the water and transfer it to a mixer jar. Add ½ cup of water and grind into a smooth paste.
  • Add the ground moong dal paste to the soaked rava mixture and mix well.
  • Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of mustard seeds, 2 chopped green chilies, and ½ cup of chopped onion. Sauté until the onions turn soft.
  • Add ½ cup of chopped capsicum, ½ cup of chopped tomatoes, and salt to taste. Mix well and sauté for 2–3 minutes.
  • Add 1 teaspoon of red chilli flakes and ½ teaspoon of black pepper powder. Mix well.
  • Transfer the prepared tempering (tadka) to the batter and add ½ cup of chopped coriander leaves. Mix everything well.
  • The batter should have a medium-thick, ribbon-like pouring consistency.
  • Just before making the chilla, add ½ teaspoon of baking soda and 1 teaspoon of lemon juice. Mix gently until well combined.
  • Heat a tawa and grease it lightly with oil. Sprinkle a few sesame seeds over the surface. Pour a ladleful of batter onto the tawa and spread it slightly to make 4–5 small chillas at a time.
  • Cook the chillas on a medium-low flame until they are golden and crispy on the bottom. Flip and cook the other side until crisp and evenly cooked.
  • Serve the hot moong dal chillas with tomato ketchup or green chutney.

Notes

  • Adding poha makes the chilla soft and tender.
  • Rava (semolina) gives the chilla a light, fluffy, and porous texture.
  • Soak the rava in buttermilk for a few minutes so it absorbs the moisture and swells properly.
  • The chilla (pudla) batter should have a medium-thick, pourable consistency.
  • If the batter is too thin, add a little more rava. If it is too thick, add a little water to adjust the consistency.
  • The tadka (tempering) enhances the flavor and keeps the chilla soft even after it cools down.
  • Cook the chilla over medium heat. Avoid cooking it on high heat, as it may brown quickly on the outside while remaining undercooked inside.