Go Back
+ servings
aerial shot of oats chilla in a platter
Print Recipe
5 from 3 votes

Oats Moong Dal Chilla Recipe

Oats Moong Dal Chilla is quick to prepare, healthy, vegan, and gluten-free Indian breakfast recipe. It is made with yellow moong dal, oats, and vegetables.
Prep Time15 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: Indian
Servings: 6
Calories: 250kcal
Author: Hina Gujral



Ingredients For Batter:

  • 1 Cup yellow moong dal
  • 1/2 Cup instant oats or whole oats
  • 1 teaspoon fenugreek (methi) seeds
  • 1 green chilli
  • 1 tablespoon roughly chopped ginger
  • Salt to taste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin (jeera) powder
  • 1/4 Cup cooking oil

Ingredients For Topping:

  • 1 Cup finely chopped onion
  • 1 Cup finely chopped tomato
  • 1/4 Cup finely chopped coriander


Prepare Batter:

  • 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 1/4 cup water. Make sure not to use more than 1/4 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.


Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 128mg | Fiber: 5g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg