Moong Dal Chilla

Moong Dal Chilla

Prep: 7 hours 10 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Indian

The North Indians love their chillas and served this way you will like it too


  • Split green gram with skin (chilkewali moong dal) 1 cup
  • Split black gram with skin (chilkewali urad dal) ¼ cup
  • Oil 2 tsps + for cooking
  • Cumin seeds 1 tsp
  • Fennel seeds 2 tsps
  • Medium onion, finely sliced 1
  • Spinach, chopped 2 cups
  • Green chillies, finely chopped 2
  • Turmeric powder 1 tsp
  • Salt to taste
  • Sweet tamarind chutney to serve
  • Green chutney to serve
  • Hung yogurt to serve


  • Soak green gram and black gram in a large bowl in sufficient water overnight. Drain and put them in a blender jar and blend with sufficient water till smooth. Transfer into a bowl. Ensure that the batter is semi liquid but not runny.
  • Heat oil in a non-stick pan, add cumin seeds, fennel seeds and onion and sauté till onion is golden. Add this mixture to the batter and mix well.
  • Add spinach, green chillies, turmeric powder and salt and mix again.
  • Heat some oil on a non-stick tawa/pan. Pour one ladle full of batter and spread it around the tawa/pan by rotating the tawa/pan.
  • Once the underside is golden, flip it and cook it on the other side as well adding a little oil if required. Make more chillas in the same way.
  • Arrange the chillas on a serving plate and serve with bowls of tamarind chutney, green chutney and yogurt.