Oats Moong Dal Chilla is quick to prepare, healthy, vegan, and gluten-free Indian breakfast recipe. It is made with yellow moong dal, oats, vegetables, all kinds of good nutrients required to start your day. Serve these savory moong dal pancakes with green chutney or ketchup.
Planning everyday breakfast for the family of fussy eaters is not an easy task. It requires quite a thought process to continuously think of innovative breakfast ideas.
The indulgent Indian breakfast recipes are the things of the weekend, an elaborate grandmother like cooking never fits in my strenuous morning schedule.
Hence, meal-prep friendly breakfast recipes like oats moong dal chilla are on the top of my list.
For those who are new to the dish, ‘chilla’ or ‘cheela’ is the Indian term for savory, egg-free pancakes.
Moong Dal Chilla not only adds variety on the breakfast table it is easy on the digestive system, cooked with almost no – oil, and packed with wholesomeness.
My Reasons To Love Oats Moong Dal Chilla…
– healthy, wholesome, fulfilling
– gluten-free & vegan
– highly customizable
– easy to prepare
– meal-prep friendly
The Moong Dal Chilla Batter…
This gluten-free chilla batter is made with two key ingredients:
Oats: I use quick breakfast oats for making the chilla batter.
Yellow Moong Dal: The yellow moong dal not only adds protein quotient to the chilla but also gives it a crisp texture.
This is a meal-prep friendly pancake batter. You can store it in the refrigerator for 2 – 3 days. Bring it to room temperature before making the chilla.
Chilla Recipe Variations…
You can customize dal cheela by adding spices, seasoning like garlic, ginger, fresh herbs, add on toppings such as grated cheese, or chopped vegetables of your choice.
Or you can make dal cheela without oats with a delicious dosa style potato stuffing.
My Tried & True Tips To Make Perfect Dal Chilla
Soaking moong dal is very essential to make a smooth dal chilla batter.
Grind soaked moong dal to a smooth consistency. It should not be coarse or lumpy.
The pancake batter should be smooth and of spoon dropping consistency (refer recipe video). If it is too thick or runny, you will not get the perfect chilla.
Always use a cast-iron skillet or a heavy bottom pan for making chilla. I swear by my cast iron griddle for making roti, dosa, or cheela.
It is very important to let chilla turn crisp from one side. Then, flip it to cook from the other side. Moong Dal Chilla is not flipped again and again. Only, twice (refer recipe video). Once crisp from the base, flip, and cook from the topping side.
While cooking, allow dal chilla to turn crisp from the bottom. Once it starts leaving the pan, then only flip it. Keep the stovetop flame from medium to high.
DO NOT try to remove dal chilla forcefully from the pan to flip. The chilla will break apart and would turn mushy.
There are a variety of side dishes you can serve with moong dal chilla.
– mint raita or masala curd
– dipping sauce of your choice
More Healthy Oats Recipes For You:
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Oats Moong Dal Chilla Recipe
Ingredients For Batter:
- 1 Cup yellow moong dal
- ½ Cup instant oats or whole oats
- 1 teaspoon fenugreek (methi) seeds
- 1 green chilli
- 1 tablespoon roughly chopped ginger
- Salt to taste
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin (jeera) powder
- ¼ Cup cooking oil
Ingredients For Topping:
- 1 Cup finely chopped onion
- 1 Cup finely chopped tomato
- ¼ Cup finely chopped coriander
- To prepare the Oats Moong Dal Chilla, first make powder of oats in mixer. Transfer to a bowl and set aside.
- Wash and soak yellow moong dal and fenugreek seeds in water for 4 – 5 hours. After soaking, drain the water from the yellow moong dal.
- In the mixer, grind the soaked moong dal to a fine paste along with green chili, ginger using ¼ cup water. Make sure not to use more than ¼ Cup of water.
- In a mixing bowl combine together powdered oats, moong dal paste, spices, and salt. Whisk to make a smooth, lump-free batter. The batter will be similar to the consistency of a dosa batter or pancake batter.
Prepare Chilla (Pancake):
- Once batter is ready, heat a non stick pan over medium heat. Grease the pan with a teaspoon or so of cooking oil.
- Pour a ladle full of batter on the pan and spread it in a circular motion to form a pancake style chilla. Sprinkle chopped onion, tomato, coriander on the chilla.
- Drizzle little oil around the chilla, cook it until you notice the edges are getting brown and leaving the pan easily. Flip and cook on the other side for a few seconds
- Once Oats Moong Dal Chilla is crisp on both sides, transfer it to a plate and proceed to make the chillas with the remaining batter.
- Serve the Oats Moong Dal Chilla with green chutney/pickle for the wholesome breakfast or lunch.
- Soaking moong dal is very essential to make a smooth dal chilla batter. Grind soaked moong dal to a smooth consistency.
- The pancake batter should be smooth and of spoon dropping consistency.
- Always use a cast-iron skillet or a heavy bottom pan for making chilla.
- It is very important to let chilla turn crisp from one side. Then, flip it to cook from the other side. Moong Dal Chilla is not flipped again and again.
- While cooking, allow dal chilla to turn crisp from the bottom. Once it starts leaving the pan, then only flip it. Keep the stovetop flame from medium to high.
- DO NOT try to remove dal chilla forcefully from the pan to flip. The chilla will break apart and would turn mushy.
- You can store the chilla batter in the refrigerator for 2 – 3 days. Bring it to room temperature before using.