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.
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
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