Description
A high-protein crepe baking a paste of Moong Dal (mung beans) soaked overnight, mixed with spices and veg, thin and crispy on a griddle.
Restaurants serving Moong Dal Chilla
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Moong Dal(Mung beans)
- Onion
- Green chilies
- Cilantro
- Turmeric
- Cumin powder
- Chili powder
- Ajwain
- Salt
- Oil
Instructions
- Puree Moong Dal (mung beans) soaked overnight in a mixer, adding a little water to make a smooth thick paste (dough).
- Add minced onions, green chilies, cilantro, turmeric, cumin powder, chili powder, ajwain, salt into the dough and mix well.
- Oil a heated griddle, pour dough with a ladle spreading it into a thin circle, bake until both sides are crispy and fragrant to finish.
Learn more Spice, substitutes, tips
Key spices
Refreshing ajwain aroma and turmeric
Substitutes at Japanese supermarkets
Okonomiyaki batter (texture gets heavier but as a sub)
Pairing
Mint Chutney、Sweet Chai
Trivia
[Trend] Hugely popular among yoga practitioners and dieters as a completely wheat-free 'gluten-free' and 'high-protein' light meal. Similar to South India's Dosa but easier to make as it doesn't require fermentation.
Eating tips & etiquette
[Unique Eating] Spread Mint Chutney generously on the hot freshly baked Chilla, roll it up, and eat it healthily with one hand!
Allergen
Soy