Vegetable Moong Dal Chilla is a light, flavorful, and satisfying meal made with soaked moong dal, fresh vegetables, and simple Indian spices. It is easy to prepare, uses very little oil, and works well for breakfast, lunch, dinner, or an evening snack.
The batter is naturally filling and can be customized with vegetables you already have at home. Serve the chillas hot with green chutney, curd, or a simple salad for an easy homemade meal.
Recipe Overview
Preparation Time: 15 minutes
Soaking Time: 2–3 hours
Cooking Time: 15 minutes
Total Active Time: 30 minutes
Servings: 2–3
Cuisine: Indian
Course: Breakfast / Snack / Light Meal
Difficulty: Easy
Ingredients
For the Batter
- 1 cup yellow moong dal
- ½ cup water, approximately
- 1 green chilli
- 1-inch piece ginger
- ½ teaspoon cumin seeds
- ½ teaspoon salt, or according to taste
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ½ teaspoon coriander powder
Vegetables
- ¼ cup finely chopped onion
- ¼ cup grated carrot
- ¼ cup finely chopped capsicum
- 2 tablespoons chopped fresh coriander
- 2 tablespoons finely chopped tomato, seeds removed if very juicy
For Cooking
- 2 teaspoons cooking oil, divided as needed
Step-by-Step Instructions
Step 1: Soak the Moong Dal
Rinse the moong dal thoroughly under running water.
Place it in a bowl and cover with enough water.
Soak for 2–3 hours.
Once softened, drain the water completely.
Step 2: Blend the Batter
Add the soaked dal to a blender.
Add:
- Green chilli
- Ginger
- Cumin seeds
- Turmeric
- Red chilli powder
- Coriander powder
- Salt
Add about ¼ cup water and blend until smooth.
Add more water gradually if required.
The batter should be pourable but not watery, similar to a pancake batter.
Step 3: Add the Vegetables
Transfer the batter to a bowl.
Add the chopped onion, carrot, capsicum, tomato, and coriander.
Mix well.
If the batter becomes too thick, add 1–2 tablespoons of water.
Step 4: Heat the Pan
Heat a non-stick or well-seasoned tawa over medium heat.
Lightly grease it with a few drops of oil.
Do not make the pan excessively hot, as this can make spreading the batter difficult.
Step 5: Spread the Chilla
Pour approximately ¼ cup batter onto the center of the pan.
Using the back of a spoon or ladle, gently spread it into a medium-sized circle.
Keep it slightly thicker than a dosa.
Step 6: Cook
Drizzle a few drops of oil around the edges.
Cook for approximately 2–3 minutes over medium heat.
Once the bottom becomes golden and the top looks mostly set, carefully flip the chilla.
Cook the other side for 1–2 minutes.
Remove from the pan.
Repeat with the remaining batter.
Step 7: Serve
Serve the chillas immediately while warm.
They pair well with:
- Green coriander chutney
- Mint chutney
- Plain curd
- Tomato chutney
- Cucumber salad
- Sliced tomatoes and onions
Useful Tips
Soak the dal properly: Well-soaked dal blends more smoothly and gives the chilla a better texture.
Do not make the batter too thin: Thin batter may tear while flipping.
Chop vegetables finely: Large vegetable pieces can make spreading and flipping difficult.
Use medium heat: Very high heat may brown the outside before the center cooks.
Use minimal oil: A good non-stick pan allows you to cook the chillas with only a small amount of oil.
Let the first side cook fully: Flipping too early can cause the chilla to break.
Healthy Ingredient Swaps
Add More Vegetables
You can include:
- Grated beetroot
- Finely chopped spinach
- Grated bottle gourd
- Finely chopped cabbage
- Sweet corn
- Spring onion
Use Spinach
Blend ½ cup spinach leaves with the soaked dal for a naturally green chilla.
Replace Oil
You can use a small amount of:
- Groundnut oil
- Mustard oil
- Olive oil
- Ghee
Use whichever cooking fat suits your preference.
Add Paneer
For a more filling meal, add ½ cup crumbled paneer as a topping or filling.
Add Curd to the Batter
Mix in 2 tablespoons plain curd for a slightly softer texture and mild tang.
Recipe Variations
Spinach Moong Dal Chilla
Blend fresh spinach into the batter and cook in the same way.
Paneer-Stuffed Chilla
Spread the batter on the pan and cook one side.
Add crumbled paneer, coriander, and a little black pepper to one half.
Fold and cook for another minute.
Mixed Vegetable Chilla
Increase the amount of vegetables with grated carrot, capsicum, spinach, and cabbage.
Spicy Chilla
Add an extra green chilli, chilli flakes, or a little black pepper.
Serving Ideas
For a light breakfast, serve 2 chillas with chutney.
For lunch or dinner, serve them with:
- Plain curd or raita
- Fresh salad
- Mint chutney
- Light vegetable soup
You can also roll them around a paneer or vegetable filling to make an easy homemade wrap.
Storage Instructions
Moong Dal Chilla tastes best when freshly prepared.
Storing the Batter
Keep leftover batter in an airtight container in the refrigerator for up to 1 day.
Stir well before cooking because the batter may thicken while refrigerated.
Add a tablespoon or two of water if necessary.
Storing Cooked Chillas
Cool completely and refrigerate in an airtight container for up to 1 day.
Place parchment or butter paper between individual chillas if stacking them.
Reheating
Warm the chillas on a pan over low-medium heat for about 1 minute per side.
This helps restore their texture better than microwaving.
Frequently Asked Questions
Can I make Moong Dal Chilla without soaking the dal?
Soaking is recommended because it makes the dal easier to blend and creates a smoother batter.
Can I soak the dal overnight?
Yes. You can soak it overnight in the refrigerator, drain it, and prepare the batter the next day.
Why is my chilla breaking?
The batter may be too thin, the vegetables may be too large, or you may be flipping it before the first side is cooked.
Can I make this without onion?
Yes. Simply leave the onion out and add more carrot, capsicum, spinach, or coriander.
Can I prepare the batter in advance?
Yes. The batter can be prepared several hours ahead and stored covered in the refrigerator.
Can I use green moong dal?
Yes. Split or whole green moong can also be used, although the soaking time and final texture may differ slightly.
Can I add oats?
Yes. Add 2 tablespoons finely ground oats to the batter if you want a slightly thicker texture.
Is this suitable for dinner?
Yes. Serve 2–3 chillas with curd, salad, or a vegetable side for a simple lighter dinner.
Final Thoughts
This Vegetable Moong Dal Chilla is a simple option when you want something lighter without sacrificing flavor. The soft center, lightly crisp edges, fresh vegetables, and warming spices make it suitable for almost any time of day.
It is also easy to customize, so you can change the vegetables, spice level, or filling depending on what you have available at home.
Serve it hot with your favorite chutney or curd and enjoy an easy homemade meal.
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