Lentil Crepe (Moong Dal Chilla)

Manisha Mishra
by Manisha Mishra
8 Crepes
2 hr 15 min

Moong Dal Chilla is a delicious protein-packed Indian breakfast recipe made from split yellow moong dal, onions, ginger, chilies, spices, and herbs. Serve along with some chutney or pickle. These savory lentil pancakes are vegan and gluten-free. These savory lentil pancakes are loaded with protein, fiber and many vital nutrients. For my daughter, I make a soft version. Once cooked, I drizzle a generous amount of ghee to make them even more, softer which will melt-in-mouth. She liked these moong dal chilla for her lunch box. A truly healthy, protein packed and tasty Indian vegetarian breakfast that gets ready in just 15 to 20 minutes.

Chilla known as Puda is a popular Indian breakfast or snack dish that is commonly made from gram flour or batter of lentils, which is similar to a pancake or a crepe. It is spiced with cumin, fresh ginger and green chilies. Further various vegetables like onions, carrots, tomatoes and coriander leaves are added to enhance the nutrition profile. The batter is spread to a thin pancake on a hot iron cast tawa or pan and cooked with ghee or oil.

To turn your moong dal chillas into a complete meal, you can add stuffings such as paneer bhurji, roasted vegetables, cheese, or any other ingredient of your choice. As i have added paneer stuffing to moong dal chilla to make it a complete protein packed meal.

This moong dal chilla are easy to make then try this simple protein-packed gluten free recipe & please comment below, I would love to read your thoughts!

Lentil Crepe (Moong Dal Chilla)
Recipe details
  • 8  Crepes
  • Prep time: 2 Hours Cook time: 15 Minutes Total time: 2 hr 15 min
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For Moong Dal Chilla
  • 1 Cup Moong dal 
  • 1/2 Onion
  • 1/4 tsp Asafoetida (Hing)
  • 1 Green chilli 
  • 1/2 inch Ginger
  • 8 to 9 Curry leaves  
  • 3/4 tsp Turmeric powder
  • 1/3 cup Water 
  • Oil to drizzle
  • Salt to taste
For Paneer Stuffing
  • 150 gm Paneer 
  • 1/4 tsp Chilli powder 
  • 1 tsp Roasted Cumin powder 
  • 2 tbsp onion (finely chopped)
  • 2 tbsp Coriander(chopped)
  • Salt to taste 
For Moong Dal Chilla
Soak the moong dal overnight or atleast for 2 to 3 hours.
Strain the soaked moong dal, then add turmeric powder, hing, salt, curry leaves, green chilli, ginger, and roughly diced onions.
Now add a dash of water and grind it to make a smooth paste.
The moong dal batter is ready, you can adjust the consistency by adding water.
For Paneer Stuffing
Mash paneer with your hands, add finely chopped onion, chilli powder, roasted cumin powder, chopped coriander and salt.
Mix this up and our stuffing is ready.
For Making Chilla
Pour a ladleful of the moong dal batter onto a hot dosa pan and spread it gently in a circular motion to form a thin round chilla.
 Drizzle little oil and cook the chilla on medium to low heat until the side turns crispy & golden brown.
Once it is cooked from the bottom, the edges start to loosen from the tawa and so you can easily flip it. So flip and cook another side for a few seconds.
Add paneer stuffing on the chilla and fold it.
Repeat the process with the remaining batter to make more chillas.
Serve the moong dal chillas hot with green chutney or any side dush if your choice.
  • Batter consistency has to be right (medium thick and runny consistency).
  • Add some finely chopped or grated veggies like onion, tomato, bell pepper, carrot, etc into the batter. 
  • This tastes super good with a side of cilantro chutney and tamarind date chutney. However, you can have your choice of any chutney.
  • You can make the batter in advance and keep it in the fridge. Most of the time I make the batter the night before so I just have to make the chilla in the morning. 
Manisha Mishra
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