Description
Comforting lentil pancakes infused with earthy cumin and turmeric, these moong dal chillas are high in protein and perfect for any meal.
Ingredients
Scale
- 2 cups split yellow lentils (moong dal) – ~400 g
- 1 onion, finely chopped – ~110 g
- 1/4 cup chopped cilantro – ~4 g
- 1 jalapeño, finely chopped – ~15 g
- 1 cup chopped spinach – ~30 g
- 2 tsp cumin seeds – ~4 g
- 2 tbsp flax seed powder (optional) – ~14 g
- 1 tsp chili powder – ~2 g
- 1 tsp turmeric powder – ~2 g
- 2 tsp ajwain (carom seeds) – ~4 g
- Salt to taste
- 2 cups water (for grinding; add more as needed)
- Oil for cooking (approx. 1–2 tbsp for the whole batch)
Instructions
- Rinse the moong dal under running water until water runs clear. Soak in lukewarm water for at least 4 hours or overnight for best results.
- Drain the soaked dal. Transfer to a blender or wet grinder and grind to a smooth paste, adding little water at a time.
- Transfer the batter to a mixing bowl. Add chopped spinach, cilantro, and flax seed powder (if using). Mix gently.
- Add chopped onion and chopped jalapeño (or green chili).
- Stir in cumin seeds, ajwain, turmeric, chili powder, and salt. If batter is very thick, add water gradually to reach pourable consistency.
- Let the batter rest 10–15 minutes.
- Heat a skillet over medium heat. Lightly grease with a few drops of oil.
- Pour a ladleful of batter onto the pan and gently spread to form a round.
- Drizzle oil around the edges. Cook for 2–3 minutes until edges lift and brown spots appear.
- Flip and cook the other side for 2–3 minutes until golden and cooked through.
- Repeat with remaining batter.
Notes
These pancakes can be stored in an airtight container in the refrigerator for up to 3–4 days, or frozen for up to 2 months. Serve with favorite chutneys or yogurt dips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 pancake
- Calories: 450
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 18g
- Protein: 26g
- Cholesterol: 0mg