Moong Dal Chilla (Puda/Pudla) with Green Chutney
Yellow Moong Dal Chilla is a nutritious and delicious Indian pancake made from split yellow gram (moong dal). It's a popular breakfast or snack item and is often served with chutney. Here's a detailed recipe for making Yellow Moong Dal Chilla along with a simple chutney.
Servings 4
Calories
Ingredients
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!
Video
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.