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Golden-brown bite-sized moong dal chilla pieces arranged on a plate, garnished with coriander and served with green mint-coriander chutney and tomato ketchup on the side
These Moong Dal Chilla Bites are crispy, protein-rich mini pancakes made with soaked yellow moong dal, fresh herbs, and vegetables. Perfect for healthy breakfasts, lunchboxes, evening snacks, and weight-loss diets. Easy to make, naturally gluten-free, and packed with plant-based protein.
• 3 Serve • Easy
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INGREDIENTS

For the Batter

  • 1 cup yellow moong dal soaked for 2 hours
  • 1 green chilli
  • ½ inch ginger
  • 2 water as needed
  • Salt to taste

For Flavor & Texture

  • 2 tbsp onion finely chopped
  • 2 tbsp carrot grated
  • 1 tbsp coriander leaves finely chopped
  • ½ tsp cumin seeds
  • ¼ tsp turmeric powder
  • ¼ tsp black pepper powder

For Cooking

  • 1 tsp oil or ghee optional

RECIPE TIMES

PREP:
15 minutes
COOK: 10 minutes
TOTAL: 25 minutes
160 kcal
*per serving

STEP-BY-STEP

  • Wash the moong dal thoroughly and soak it in water for at least 2 hours. Drain completely before blending.
  • Add soaked moong dal, ginger, green chilli, and a few tablespoons of water to a blender. Blend into a smooth yet slightly thick batter.
  • Transfer the batter to a bowl. Add onion, grated carrot, coriander leaves, cumin seeds, turmeric powder, black pepper, and salt. Mix well.
  • Heat a non-stick pan or tawa over medium heat. Lightly grease with oil if required.
  • Pour small spoonfuls of batter onto the pan to form mini chillas. Spread slightly to create bite-sized rounds.
  • Cook for 2–3 minutes until the bottom becomes golden brown. Flip carefully and cook the other side until crisp.
  • Serve immediately with mint chutney, coriander chutney, yogurt dip, or tomato salsa.

NOTES

✨ EXPERT TIPS

  • Soaking the dal properly results in softer and crispier chilla bites.
  • Keep the batter slightly thick for perfectly shaped mini chillas.
  • Add finely chopped vegetables so they cook evenly.
  • Use a cast-iron tawa for extra crispness.
  • For higher protein content, add 2 tbsp paneer or tofu crumbs.

🌿 VARIATIONS

Vegetable Moong Dal Chilla
Add spinach, capsicum, beetroot, or grated zucchini.
Cheese Chilla Bites
Add grated cheese for a kid-friendly version.
Air Fryer Chilla Bites
Cook the batter in silicone moulds and air fry until golden.
Weight Loss Version
Skip oil completely and cook on a good-quality non-stick pan.

❄ STORAGE

  • Excellent source of plant-based protein.
  • Rich in fiber for better digestion.
  • Naturally gluten-free.
  • Helps keep you full for longer.
  • Supports healthy weight management.
  • Great post-workout vegetarian snack.

🥗 HEALTH BENEFITS

  • Batter can be refrigerated for up to 24 hours.
  • Cooked chilla bites stay fresh for 1 day in the refrigerator.
  • Reheat on a tawa or air fryer before serving.
 
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Frequently Asked Questions

Helpful answers about this healthy recipe

1. Can I make moong dal chilla without soaking?

Soaking is recommended as it improves texture, digestion, and cooking quality.

2.Is moong dal chilla good for weight loss?

Yes. It is high in protein, rich in fiber, and keeps you full for longer, making it ideal for weight-loss diets.

3,Can I store the batter?

Yes. The batter can be refrigerated for up to 24 hours.

4.Is moong dal chilla gluten-free?

Yes. Moong dal is naturally gluten-free.

5.Can kids eat moong dal chilla bites?

Absolutely. The mini size makes them perfect for lunchboxes and healthy snacking.

6.What can I serve with moong dal chilla?

Mint chutney, coriander chutney, yogurt dip, tomato chutney, or ketchup.