Moong Dal Chilla with Mint-Coriander Chutney
Savoury pancakes made from soaked split yellow moong dal, with a fresh green chutney. Soak the dal ahead and breakfast takes about 35 minutes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 4 h 35 min
- includes 4 h 0 min of soaking or resting
- Servings
- 3
Moong dal chillas are thin, savoury pancakes made from a simple batter of soaked lentils, ginger and green chilli. There is no flour or fermentation, so the only planning needed is soaking the dal for a few hours, or overnight in the fridge.
The batter should be pourable but not runny, a little thicker than single cream, so it spreads easily without tearing.
Allergens
No common allergens listed for the ingredients as written. Always check product labels.
None of the major allergens are in the ingredients as written. Lentils and roasted chana dal may be packed in facilities that also handle peanuts or wheat, so check labels if you have an allergy.
Ingredients
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For the chillas
For the chutney
Serving size: 2 chillas with 2 tablespoons of chutney
Method
Step 1
Rinse the moong dal in a bowl of water, rubbing it gently, and drain. Repeat 3 times until the water is fairly clear. Cover with plenty of fresh water and soak for 3 to 4 hours, or overnight in the fridge.
Step 2
Drain the dal well. Put it in a blender with the ginger, green chilli, cumin seeds and about 80 ml of the water. Blend to a smooth batter, adding the remaining water a spoonful at a time only if needed. It should coat a spoon thickly and pour slowly.
Step 3
Stir in the turmeric, salt, onion (if using) and coriander.
Step 4
For the chutney, blend all the chutney ingredients with 2 tablespoons of water until smooth, adding a little more water if the blender struggles. Taste and adjust the salt and lemon.
Step 5
Heat a non-stick or well-seasoned tawa or frying pan over a medium heat. Wipe it with a few drops of oil.
Step 6
Pour about 80 ml (⅓ cup) of batter into the centre and quickly spread it outwards in circles with the back of the ladle, to about 18 cm across. Drizzle ½ teaspoon of oil around the edge.
Step 7
Cook for 2 to 3 minutes, until the underside is golden and the edges lift easily. Flip and cook for 1 to 2 minutes more. Repeat with the remaining batter, stirring it each time. Serve hot with the chutney.
Swaps, storage and serving
Substitutions
- Green moong: split green moong (with skins) works too. The chillas will be darker and slightly more textured.
- Extra vegetables: stir 50 g finely grated carrot or finely chopped spinach into the batter. Squeeze out excess water first so the batter stays thick.
- No roasted chana dal: leave it out. The chutney will be thinner but just as fresh.
Storage
Store any leftover batter covered in the fridge (0–5°C) and use it within 24 hours; stir in a spoonful of water if it thickens. Chutney keeps in a closed jar in the fridge for 1 to 2 days but darkens as it stands. Cool leftovers and put them in the fridge (0–5°C) within one to two hours of cooking, then eat them within 48 hours, as the Food Standards Agency recommends. Reheat once only, until steaming hot all the way through. For longer storage, freeze in portions, defrost in the fridge and reheat until steaming hot.
Serving suggestions
Serve with sliced cucumber and tomato, or a bowl of plain curd, for a filling breakfast or light dinner.
Nutrition per serving (estimate)
Nutrition information is not yet available for this recipe.
Food-safety sources
- How to chill, freeze and defrost food safely — Food Standards Agency (GOV.UK). Accessed October 23, 2026. (opens external site)
This article is general information, not medical advice. Talk to a qualified health professional about your own situation, especially if you have a health condition, are pregnant or take medication. Medical disclaimer