Moong Dal Chilla Recipe
Discover how to make moong dal chilla, crispy savory lentil pancakes packed with protein. This traditional lentil recipe is naturally gluten-free and perfect for busy mornings!
You know what’s funny? I spent years thinking gluten-free breakfasts meant boring eggs or expensive store-bought bread. Then I discovered moong dal chilla during a friend’s Indian cooking class, and honestly, it changed everything about my morning routine.
These savory lentil pancakes are like the world’s best-kept breakfast secret. They’re crispy on the outside, tender inside, and packed with so much protein that you’ll actually stay full until lunch. Plus, making this traditional lentil recipe requires just yellow lentils and a handful of spices you probably already have.
The best part? This easy vegan recipe for breakfast comes together in minutes once you’ve soaked your lentils overnight. No fancy equipment, no complicated techniques—just simple, nourishing food that happens to be naturally gluten-free.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Split yellow lentils (moong dal) | 2 cups |
| Onion, chopped | 1 medium |
| Fresh cilantro, chopped | ¼ cup |
| Jalapeño, chopped | 1 |
| Spinach, chopped | 1 cup |
| Cumin seeds | 2 teaspoons |
| Flax seed powder (optional) | 2 tablespoons |
| Chili powder | 1 teaspoon |
| Turmeric powder | 1 teaspoon |
| Ajwain (carom seeds) | 2 teaspoons |
| Salt | To taste |
| Water | 2 cups (adjust as needed) |
| Oil for cooking | As needed |
Instructions
Step 1: Rinse the moong dal thoroughly under running water until the water runs clear. Transfer the lentils to a bowl, cover with lukewarm water, and let them soak overnight or for at least 4 hours. This softening step is crucial for creating that smooth, creamy batter that makes these savory pancakes absolutely irresistible.
Step 2: Drain the soaked lentils completely and add them to your blender or food processor. Pour in just enough fresh water to help the blades move smoothly—start with about ¼ cup and add more only if needed. Blend until you achieve a thick, pourable consistency similar to pancake batter, stopping occasionally to scrape down the sides.
Step 3: Transfer your lentil batter to a large mixing bowl and fold in the chopped spinach and cilantro. These greens not only add gorgeous green flecks throughout your moong dal chilla but also boost the nutrition factor. The spinach practically melts into the batter as it cooks, adding moisture and a subtle earthy flavor.
Step 4: Stir in the flax seed powder if you’re using it—this ingredient adds extra omega-3s and helps bind everything together. Then add your chopped onions and jalapeños, adjusting the pepper amount based on your heat preference.
Step 5: Sprinkle in the cumin seeds, ajwain, turmeric, salt, and chili powder. Give everything a thorough stir, adding water gradually until you reach a pourable consistency. The batter should coat the back of a spoon but still flow easily when you tilt the bowl—think crepe batter rather than thick pancake batter.
Step 6: Heat a non-stick skillet or crepe pan over medium heat until a drop of water sizzles on contact. Lightly oil the surface, then pour about ½ cup of batter into the center. Immediately use the back of your ladle to spread the batter in a circular motion, working from the center outward to create an even round shape about 6-7 inches across.
Step 7: Drizzle a teaspoon of oil around the edges and over the surface of your chilla. Let it cook undisturbed for 2-3 minutes on medium heat—you’ll know it’s ready to flip when the edges start to lift and golden-brown spots appear on the bottom. Carefully flip using a wide spatula and cook the second side for another 2 minutes until equally golden and crispy.
Step 8: Slide your finished moong dal chilla onto a plate and serve immediately while it’s still warm and crispy. These savory lentil pancakes pair beautifully with tangy ketchup, creamy mayo, or traditional green chutney for an authentic touch.
Substitutions & Swaps
Out of split yellow lentils? You can use whole moong dal, though you’ll need to soak it a bit longer—about 8 hours works best. The texture will be slightly different but still delicious for this traditional lentil recipe.
Don’t have ajwain seeds? Swap them for dried thyme or omit entirely. Ajwain adds a distinctive flavor, but your savory pancake meal will still turn out great without it. I’ve made this easy vegan recipe for breakfast both ways, and honestly, my kids couldn’t tell the difference.
Want to boost the protein even more? Add 2 tablespoons of nutritional yeast to the batter. It gives these sweet savory dishes a slightly cheesy flavor that’s absolutely addictive. According to authoritative nutrition research on plant-based protein, combining lentils with complementary ingredients maximizes amino acid absorption.
Need it dairy-free? Well, good news—this recipe is already completely dairy-free! Just make sure your cooking oil is plant-based and you’re all set.
Troubleshooting Tips
Is your batter too thick? Add water one tablespoon at a time until it reaches that perfect pourable consistency. The moong dal chilla should spread easily across your pan but not run so thin that it tears when you flip it.
Pancakes sticking to the pan? Your pan probably isn’t hot enough yet, or you need a bit more oil. Let the skillet heat properly before adding batter—those first 30 seconds make all the difference. A well-seasoned cast iron or quality non-stick pan works best for these savory lentil pancakes.
Finding brown spots aren’t forming? Crank up the heat just slightly. Medium heat is ideal, but every stove is different. You want to hear a gentle sizzle when the batter hits the pan, not silence.
Batter seems watery after sitting? The lentils absorb liquid over time, so you might need to adjust. If it thickens too much, stir in a splash of water. If it’s too thin, let it rest for 5-10 minutes—the dal will naturally thicken as it sits.
Storage & Meal Prep
Store any leftover moong dal chilla in an airtight container in the fridge for up to 3 days. They reheat beautifully in a skillet over medium heat for about 1 minute per side, getting crispy again like magic. You can also freeze them between sheets of parchment paper for up to a month—perfect for those chaotic weekday mornings.
The batter itself keeps well in the fridge for 2 days, making this traditional lentil recipe ideal for meal prep. Just remember to stir it before using since the ingredients may separate slightly. I usually make a double batch on Sunday nights and have quick, protein-packed breakfasts ready all week long.
Serving Suggestions
Serve these golden savory pancakes with a dollop of coconut yogurt and a drizzle of green chutney for an authentic Indian breakfast experience. They’re also incredible alongside scrambled tofu or a simple cucumber salad for added freshness.
Man, oh man, these moong dal chilla are versatile! Roll them up with hummus and veggies for a portable lunch, or cut them into wedges as a protein-rich snack. My kids love dipping them in ketchup after school—it’s become our Tuesday tradition. For more gluten-free morning inspiration, check out our complete collection of protein-packed breakfast ideas.
Variations
Make it Southwest-style: Skip the traditional spices and instead add cumin, paprika, diced bell peppers, and corn to your batter. Top with avocado and salsa for a Tex-Mex twist on these savory lentil pancakes that’s perfect for brunch gatherings.
Kid-friendly version: Reduce or eliminate the jalapeño and chili powder. Add grated carrots and a pinch of cinnamon for subtle sweetness. My picky eaters devour this version, and they’re getting protein without even realizing it!
Boost the greens: Double the spinach or add finely chopped kale, chard, or even zucchini. This traditional lentil recipe is so forgiving—you can sneak in just about any veggie you need to use up. It’s like the ultimate fridge-cleanout breakfast.
Herb-loaded variation: Add fresh dill, parsley, or mint along with the cilantro. These herbs give the moong dal chilla a bright, spring-like flavor that pairs wonderfully with easy dairy-free dessert ideas for a complete brunch spread.
Moong Dal Chilla Recipe FAQs
Is moong dal chilla healthy?
Absolutely! These savory lentil pancakes are packed with plant-based protein, fiber, and essential nutrients like folate and iron. Unlike refined flour pancakes, they’re naturally gluten-free and help stabilize blood sugar levels thanks to the complex carbohydrates in lentils.
Are lentil pancakes healthy?
Yes, lentil pancakes are an excellent healthy breakfast choice. They provide sustained energy throughout the morning and support digestive health with their high fiber content. According to trusted gluten-free health guidance, naturally gluten-free whole foods like lentils are ideal foundations for a nutritious diet.
Is chilla similar to a pancake or crepe?
Moong dal chilla falls somewhere between a thick crepe and a savory pancake. It’s thinner than American pancakes but heartier than delicate French crepes. The texture is uniquely its own—crispy edges with a tender, protein-rich center that makes this traditional lentil recipe so satisfying.
How many hours should we soak moong dal for chilla?
Soak your split yellow lentils for at least 4 hours, though overnight soaking (8-12 hours) works best. This softening process makes the lentils easier to blend into a smooth batter. If you’re in a rush, lukewarm water speeds things up slightly compared to cold water.
What makes this an easy vegan recipe for breakfast?
This recipe requires no eggs, dairy, or animal products whatsoever—just lentils, vegetables, and spices. It’s naturally vegan while delivering serious protein power. The simple technique and minimal ingredients make it perfect for beginners who want nutritious, plant-based breakfasts without complicated steps.
Final Thoughts
Learning to make moong dal chilla has genuinely revolutionized my gluten-free breakfast routine. These savory lentil pancakes prove that you don’t need flour, complicated techniques, or expensive ingredients to create something absolutely delicious.
Whether you’re new to gluten-free cooking or just looking for an easy vegan recipe for breakfast that actually keeps you satisfied, this traditional lentil recipe delivers every single time. The combination of protein, fiber, and bold flavors makes it perfect for busy weekday mornings or leisurely weekend brunches.
Give these golden pancakes a try this week—I think you’ll be amazed at how something so simple can taste so incredibly good. For more beginner-friendly inspiration, explore our trusted gluten-free baking foundations and discover just how delicious this lifestyle can be!
Moong Dal Chilla
Equipment
- Blender or food processor
- Mixing bowl
- Non-stick Skillet or Crepe Pan
- Ladle
- Spatula
Ingredients
- 2 cups split yellow lentils (moong dal)
- 1 medium onion chopped
- ¼ cup fresh cilantro chopped
- 1 jalapeño chopped
- 1 cup spinach chopped
- 2 teaspoons cumin seeds
- 2 tablespoons flax seed powder optional
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons ajwain (carom seeds)
- salt to taste
- 2 cups water adjust as needed
- oil for cooking as needed
Instructions
- Rinse the moong dal thoroughly under running water until the water runs clear. Transfer the lentils to a bowl, cover with lukewarm water, and let them soak overnight or for at least 4 hours. This softening step is crucial for creating that smooth, creamy batter that makes these savory pancakes absolutely irresistible.
- Drain the soaked lentils completely and add them to your blender or food processor. Pour in just enough fresh water to help the blades move smoothly—start with about ¼ cup and add more only if needed. Blend until you achieve a thick, pourable consistency similar to pancake batter, stopping occasionally to scrape down the sides.
- Transfer your lentil batter to a large mixing bowl and fold in the chopped spinach and cilantro. These greens not only add gorgeous green flecks throughout your moong dal chilla but also boost the nutrition factor. The spinach practically melts into the batter as it cooks, adding moisture and a subtle earthy flavor.
- Stir in the flax seed powder if you’re using it—this ingredient adds extra omega-3s and helps bind everything together. Then add your chopped onions and jalapeños, adjusting the pepper amount based on your heat preference.
- Sprinkle in the cumin seeds, ajwain, turmeric, salt, and chili powder. Give everything a thorough stir, adding water gradually until you reach a pourable consistency. The batter should coat the back of a spoon but still flow easily when you tilt the bowl—think crepe batter rather than thick pancake batter.
- Heat a non-stick skillet or crepe pan over medium heat until a drop of water sizzles on contact. Lightly oil the surface, then pour about ½ cup of batter into the center. Immediately use the back of your ladle to spread the batter in a circular motion, working from the center outward to create an even round shape about 6-7 inches across.
- Drizzle a teaspoon of oil around the edges and over the surface of your chilla. Let it cook undisturbed for 2-3 minutes on medium heat—you’ll know it’s ready to flip when the edges start to lift and golden-brown spots appear on the bottom. Carefully flip using a wide spatula and cook the second side for another 2 minutes until equally golden and crispy.
- Slide your finished moong dal chilla onto a plate and serve immediately while it’s still warm and crispy. These savory lentil pancakes pair beautifully with tangy ketchup, creamy mayo, or traditional green chutney for an authentic touch.
