Stuffed Moong Dal Chilla (savoury pancakes)

It  is quick, it is healthy, and it is super tasty. This recipe will definitely find its place in your Sunday breakfast. In fact if the batter is ready it is very good for kids lunch box (Tiffin). Lentils as pancake and peas and corns in stuffing makes it a healthy option, add grated Paneer (Indian cottage cheese) to further increase Calcium and Proteins. Lentil pancake with peas and corn tangy stuffing

Stuffed Moong Dal Chilla(stuffed savoury pancake)

I served it with nariyal (coconut chutney), but it goes pretty well with tomato sauce, tamarind chutney or Mint chutney. I will soon post the recipe for the coconut chutney.

Tangy peas and corn stuffing

Tangy peas and corn stuffing

Also if you are watching weight and trying to limit the intake of carbs (rice, wheat etc) this is a good and filling option.  Normally in a low carb diet you are suggested to have more lentils and beans to make it a filling meal. These pancakes/chillas definitely will keep your tummy full as well as your taste buds pleased.

I normally keep  a mix of moong (split yellow moong lentil) and masoor dal (split red masoor lentil) for daily purposes and used the same for the batter as well. Feel free to use only split yellow moong dal.

Recipe
Ingredients:
For the batter:

Split yellow moong dal- 1/2 cup

Split red masoor dal-1/2 cup

Salt -1/4 tsp

For Stuffing:

Green peas – 1/2  cup

Sweet corns – 1/2 cup

Oil-2 tbsp

Cumin Seeds (Jeera) – 1/2 tsp

Chat Masala- 1 tsp

Salt – to taste

Dry mango powder (amchoor)- 1 tsp

Red chilli powder- 1/2 tsp (optional)

Turmeric powder (haldi)- 1/2 tsp

Coriander powder (dhaniya)-1/2 tsp

Method:

1) Soak dals for a 2-3 hours  and grind to a fine paste. Keep the consistency kind of dosa thick such that the pan cake are not to thin.

2) To prepare the stuffing:  par cook or microwave the peas and corns for 2-3 minutes each .

3) Let them cool a bit and then churn them in to a mixer jar to get a semi crushed mixture.

4) Heat oil in a nonstick pan at medium heat/ flame and add cumin seeds (jeera), once they start to crackle add all dry masalas (spices). Mix well and be sure not to burn them .

5) Add the peas and corn mixture and mix well. cook for a few minutes  and the stuffing is ready.

6) Heat a nonstick pan and apply 1/2 tsp oil. Once the pan is  medium hot add one laddle of batter and spread evenly in the form of pancake.

7) Cook first on high flame for 40 sec to a minute and then on medium flame. The chilla/pancake will start to leave the pan once cooked turn it to cook on the other side for 30 seconds

8)Turn again and add the stuffing fold and serve with sauce of your choice.

Note: These moong dal chillas can very well be made in a normal cast iron tawa and stuffing in kadhai, but using nonstick pans ensures less oil is used. Also the initial chillas may stick to cast iron tawas if you are not regular in making chillas and dosas.

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6 Responses

  1. shivam dubey says:

    very delicious one…!!!

  2. Arjita says:

    moong dal chilla os awesum nd was my brkfast menu of sunday

  3. Anu says:

    Turned out Easy n delicious!

  1. January 14, 2015

    […] and it goes with almost anything. I have it with Dosa, idli, upma, dhokla,chilla (Try it with my moong dal chillas) and even with dal chawal.  Its hot and tangy flavour makes you wanna have it just like that even […]

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