Moong Dal Chilla(Puda/Pudla) with Green Chutney
Moong Dal Chilla is also known as Puda /Pudla. These savoury Moong dal Pudlas are delicious earthy, nutty, savoury buttery crepes, They are so easy and quick to make and are a great replacement for rotis or paratha. Chillas are healthy and delicious and keep your tummy full. Moong Dal Chilla (Puda/Pudla) can be made with or without vegetables and a few spices. There are many varieties of pudlas that you can make like chickpea flour, oat flour, sooji etc. These Pudas are soft and toddler-friendly and can be enjoyed by your entire family.
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🌿 Ingredient Notes for Moong Dal Chilla (Puda/Pudla)
Lentils – We will need 1.5 cups of yellow moong dal. This dal is lighter to digest and full of protein.
Aromatics – I add garlic, ginger, hing, green chilli and cilantro for this recipe.
Veggies – I added finely chopped onions. But you can add finely chopped/ shredded spinach, tomatoes, cabbage, carrots etc.
Spices – We will only use three spices, cumin seeds, red chilli powder and turmeric for the recipe.
Asafoetida – I like to add Asafoetida to aid in digestion. But you can skip it.
🌿 Ingredient Notes for Moong Dal Chilla Green Chutney
Coriander(Cilantro) – We need fresh coriander(cilantro) to make the green chutney. Cilantro is the key ingredient of this recipe. We won’t let any part of cilantro go to waste. The real flavour of cilantro is in the stalk. So we will be using the leaves as well as the stalks.
Mint – We will also need fresh Mint to make the green chutney. The refreshing flavour of mint perfectly compliments the rustic earthy flavour of coriander, giving it a beautiful revitalizing flavour.
Green Chilies – Fresh green chilli is a perfect addition, to spice up your chutney.
Ginger and Garlic: – I add garlic and ginger for Aroma in this recipe.
Salt, Sugar, and Lime Juice – The quintessential trio of all Gujarati Recipes. The bold flavours of this trio(salt, sugar and lime juice) make this chutney unmatched.
👩🍳How to Make Moong Dal Chilla (Puda/Pudla)
- Wash and Soak the 1.5 cups of yellow moong dal in water for 3 hours.
- Drain the water. Add the soaked dal to the medium jar of a grinder along with 1-inch ginger (chopped), 1-2 green chilli, 1 tsp cumin seeds and ¼ cup water and grind to make a smooth paste.
- Transfer the moong dal paste to a large mixing bowl. Add salt to taste, red chilli powder as required, turmeric powder 1/24 tsp, hing 1/4 tsp, baking powder 1/4 tsp and some more water (approx 1½ cups) and mix to make a dosa-like batter with a medium-thick consistency. Rest the batter for 10 minutes.
- To make a chilla, heat a non-stick pan. Once the pan is hot, simmer the heat to low. To make a round, just like you spread dosa, Spread the batter evenly in a circular motion to form a chilla, slightly thicker though now Increase the heat to medium.
- Drizzle a few drops of oil around the edges and on top and Sprinkle finely chopped Onion and coriander over it.
- cook until it is golden brown from the bottom. Flip and cook the chilla from another side similarly, Cook until golden brown.
- Remove from the tawa, our Soft and spongy Moong Dal Chilla is ready.
- Serve with chutney. Repeat with the remaining batter.
👩🍳 How to Make Green Chutney
Preparation:
- Cut the rear end of coriander stalks and wash thoroughly.
- Separate the mint leaves from its stalk. Wash and rinse it thoroughly.
Method:
- Place all the ingredients (mint, coriander, ginger and garlic) in a blender jar and grind them in a smooth sauce.
- Add salt, sugar and lemon juice according to quantity and taste.
- Green chutney is ready, Transfer into a bowl and serve with Pudla/chilla.
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FAQ Related to Moong Dal Chilla with Green Chutney
Moong Dal Chilla is an Indian pancake made from ground yellow moong dal (split yellow gram). It is often flavoured with ginger, green chilli, and cumin, and can be enhanced with various vegetables.
Yes, Moong Dal Chilla is very healthy. It is high in protein, low in calories, and packed with essential nutrients. It’s a great option for a nutritious breakfast or snack.
Yes, You can add finely chopped vegetables like onions, tomatoes, spinach, grated carrots, or beetroot to the batter for extra nutrition and flavour.
💭Suggestions and Tips
Non-stick Pan: Always Use a non-stick pan or a well-seasoned cast iron tawa to avoid sticking.
Consistency Check: If the batter thickens over time, add a little water to adjust the consistency before making each chilla.
Uniform Thickness: Ensure the chillas are of uniform thickness to cook evenly. Too thick chillas may remain uncooked in the centre.
Serving Suggestions
Here are some serving suggestions for Moong Dal Chilla to enhance its appeal and flavour:
Serve Hot: Always serve the chillas hot and fresh off the tawa for the best texture and taste.
Accompaniments:
- Green Chutney: A classic pairing, made with fresh coriander, mint, green chillies, ginger, and lemon juice.
- Yoghurt: Plain or spiced yoghurt (raita) with cumin, black salt, and chopped vegetables like cucumber or onions complements the chilla well.
- Tomato Ketchup: Simple and readily available, ketchup adds a sweet and tangy flavour.
- Peanut Coriander Chutney: Peanut coriander chutney pairs well with chillas or Pudla.
- Pickles: Mango, Stuffed red chilli or lime Indian pickles can add a tangy and spicy flavour.
- Coconut Chutney: A South Indian style coconut chutney made with fresh coconut, green chillies, ginger, and a tempering of mustard seeds and curry leaves.
Beverages:
Masala Chai: A cup of hot masala chai goes well with the chillas.
Buttermilk (Chaas): A chilled glass of buttermilk spiced with roasted cumin and salt is refreshing and aids digestion.
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🥣 Storage Suggestions
- Cooked Chillas: Place a piece of parchment paper between each chilla to prevent sticking and store them in a zip-lock bag or airtight container. Freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
- Storing Batter: You can store the batter in the refrigerator for up to two days. Stir well and adjust consistency with water if needed before using.
- Cnuteny: Store the green chutney in an airtight container in the refrigerator for up to 1 week.
🧾Recipe Card
Moong Dal Chilla (Puda/Pudla) with Green Chutney
Materials
For Yellow Moong Dal Chilla
- 1.5 cup yellow moong dal split yellow gram
- 1 inch ginger piece
- 2 green chilies adjust to taste
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida hing
- Salt to taste
- Water as needed
- 1/4 teaspoon turmeric powder optional
- 1/4 cup finely chopped onions optional
- 1/4 cup finely chopped coriander leaves
- 1 tsp red chilli powder optional
- Oil for cooking
For Mint Coriander Chutney
- 1 cup fresh coriander leaves cilantro, packed
- 1/2 cup fresh mint leaves packed
- 2-3 green chilies adjust to taste
- 1 inch ginger piece
- 1 tablespoon lemon juice
- 1 teaspoon roasted cumin seeds
- Salt to taste
- pinch of sugar
- Water as needed
Instructions
Yellow Moong dal chilla:
- Soak the Moong Dal: Wash the moong dal thoroughly and soak it in enough water for at least 2-3 hours. Drain the water after soaking.
- Grind the Batter: In a blender, add the soaked moong dal, ginger, green chilli, cumin seeds and a little water. Grind to a smooth batter. The consistency should be similar to a pancake batter.
- Prepare the Batter: Pour the batter into a bowl. Add turmeric powder, salt, red chilli powder and asafoetida. Mix them well. If needed, add water little by little to get the right consistency.
- Rest the Batter: Let the batter rest for 10-15 minutes before making chillas. This helps in better binding and texture.
Cook the Chilla:
- Heat a non-stick tawa (griddle) or a flat pan on medium heat. Grease it lightly with oil.
- Pour a ladleful of batter onto the tawa and spread it evenly in a circular motion to form a thin chilla.
- Drizzle a few drops of oil around the edges and on top.⅕
- Cook on medium heat until the chilla starts to lift the edges and the bottom turns golden brown.
- sprinkle finely chopped onions and coriander leaves.
- Flip the chilla and cook the other side until golden brown.
- Remove from the tawa and repeat with the remaining batter.
- Serve Hot: Serve the hot moong dal chilla with green chutney.
Mint Coriander Chutney Recipe(Green Chutney)
- Blend the Chutney: In a blender, add the coriander leaves, mint leaves, green chilli, ginger, garlic and water little by little and blend to a smooth paste.
- Add lemon juice, sugar and salt and blend it again.
- Adjust the consistency as per your preference.
- Transfer the chutney to a bowl and serve with hot moong dal chilla.
- Enjoy your delicious and healthy Yellow Moong Dal Chilla with freshly made green chutney!
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Notes
Tips:
- Freshness: Use fresh mint and coriander leaves for the best flavour.
- Storage: This chutney can be stored in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it in ice cube trays and thaw it as needed.
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