Weight Loss Special: Crispy Moong Dal Chilla

Lavanya

A quick, nutritious, and gluten-free North Indian breakfast or lunch option made from yellow moong dal. Perfect for a weight loss diet!

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Prep Time 10

Cook Time 15

Servings: 2 people

Course: Breakfast, Lunch

Cuisine: North Indian

Calories: 190

1 cup Yellow Moong Dal (soaked for 3-4 hours)

1 inch Ginger (Inji)

2 Green Chillies

1/4 tsp Hing (Asafoetida)

1/2 tsp Cumin Seeds (Jeeragam)

1/4 cup Finely chopped Onions

2 tbsp Fresh Coriander leaves (chopped)

Salt to taste

1-2 tsp Olive oil or Ghee (for roasting)

Step 1: Drain the water from the soaked moong dal and wash it thoroughly.

Step 2: Grind the dal with ginger, green chillies, and a little water to make a smooth, pouring consistency batter (similar to dosa batter).

Step 3: Transfer the batter to a bowl. Add salt, hing, cumin seeds, chopped onions, and coriander leaves. Mix well.

Step 4: Heat a non-stick tawa or griddle. Pour a ladleful of batter and spread it in a circular motion to make a thin pancake.

Step 5: Drizzle a few drops of oil/ghee around the edges. Cook on medium flame until the bottom turns golden brown.

Step 6: Flip and cook the other side for another 1-2 minutes.

Step 7: Serve hot with green chutney or garlic chutney.

For Extra Nutrition: You can add grated carrots or finely chopped spinach (palak) to the batter to make it more fiber-rich.
Crispy Texture: Make sure the batter is not too watery. A medium-thick batter gives the best crispy edges.
Time Saving: You can soak the dal overnight and grind it in the morning for a quick 10-minute breakfast.