Moong Dal Chilla
Breakfast · Indian · Ready in 25 min · Serves 3
Savoury yellow-moong-dal crêpes. Soaked dal blended with ginger, green chilli and coriander into a batter, then cooked thin and lacy in a hot pan.
Per serving
- Calories
- 221
- Protein
- 14 g
- Carbs
- 30 g
- Fat
- 5 g
- Fibre
- 5 g
Vitamins and minerals, % of a day’s needs
- Iron31%
- Vitamin D0%
- B120%
- Zinc17%
- Magnesium32%
- Omega-34%
- Folate25%
- Calcium3%
- Potassium20%
- Vitamin C9%
- Vitamin A2%
- Riboflavin14%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Yellow moong dal
- 120 ml Water
- 15 g Fresh ginger
- 1 whole Green chilli
- 15 g Fresh coriander
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Salt
- 2 tbsp Sunflower oil
Method
- 1
Soak 200g of yellow moong dal in cold water overnight, then drain it well.
- 2
Blend the drained dal with 120ml of water, the ginger, green chilli and fresh coriander to a smooth, pourable batter.
- 3
Whisk the turmeric, cumin and 1 teaspoon of salt through the batter until it is evenly golden.
- 4
Brush a non-stick pan with a little of the 2 tablespoons of sunflower oil over medium heat, pour in a ladle of batter and spread it thin. Cook until the edges lift and the base is golden, then flip and cook the other side.
- 5
Fold each chilla and serve straight away with a spoon of yoghurt or green chutney.
