Whole Moong Chilla Pancakes

Mallika Basu - Whole Moong Chilla Pancakes

I've developed a healthy obsession with whole green Moong beans. So, I decided to swirl them into whole moong chilla, a protein-packed version of the North Indian pancakes. It requires little skill set and make for a very healthy and punchy breakfast/brunch. I soak the beans overnight, ready to go the next day but they only really need 4-6 hours of soaking. Their nutty, warm flavour is so versatile - not only great boiled and spiced as a bowl of steaming, thick dal, but also rather lovely in steamed, fermented rice cakes (idli) and pesarattu, (instant crispy dosa). My tip for getting your whole moong chilla into a beautiful even shape is to use a dinky egg pan. That way, the batter can't really spiral out of control, and you end up with a neat pile of stacked pancakes. Another tip is to use oil spray. I found a blended coconut oil and vegetable oil spray. If you can't hold of this readymade, just buy an oil spray container and fill it up with your choice of grease. Just be careful handling the bottle as if it goes too greasy outside it'll slip and slide in your fingers. Serve these pancakes hot with a chutney of your choice. I whizzed a handful of coriander, natural yoghurt, green chilli, salt and lemon juice to make mine. No recipe, just taste and adjust to your personal preference. Enjoy!

Method:

Wash the lentils well and leave to soak covered in a cup of cold water overnight. When you’re ready to eat, blend the lentils with their water, another quarter cup of water, the ginger, the green chilli and coriander until smooth. Taste for salt and add to your preference.

Now, bring a small non stick egg pan or frying pan to high heat. Then lower it to a low medium. You want the chillas to cook through and be crispy. Too high and they’ll be raw inside, and too low and they won’t be crispy.

Next, spray/drop oil onto the pan – enough to lubricate it. I used an egg pan, so I used half a teaspoon, then spooned in 1.5 tablespoons of the batter, swirled it around until beautifully circular and cooked for a minute. When the top is solid, spray with another drop or two of oil and flip over for another minute. You can press the chilla gently wit your spoon to help it cook evenly.

Then remove and restart the process until all your batter is used up.

Serve the whole moong chilla pancakes hot, liberally dunked in spicy chutney.

 

13 responses to “Whole Moong Chilla Pancakes”

  1. Using the egg pan to make Chilla is such an innovative idea. I am going to try making it this way when I grind the batter for pesarattu. My kids would love this !!!

  2. Prajakta says:

    Can you please tell me how many chillas will be made using your measurements?

  3. Gillian Didier Serre says:

    These pancakes are super! I have type 2 diabetes and enjoy anything I can eat that has protein. Just to put a smile on your face I got the diabetes from TOO MUCH MANGO DAIQUIRI ELBOW LIFTING???????? xx oo Gillian

  4. Nice to see pancakes made from moong, going to try this out.

  5. Vira Gupta says:

    Mallika,
    In my restaurant , The Indian Garden Brussels, we have a similar chilla variation which we prepare using Tandoor. It is healthy as its less calorie count makes it suitable for health conscious cuisines. Thanks for sharing. Regards http://www.indiangardenbrussels.com

  6. […] was looking for one pot recipes which are not rice based. The answer? Moong Chilla by Mallika Basu. Made of whole green gram, these pancakes are 25% protein and high in […]

  7. I tried your chilla recipe this weekend and it was yummy.Everybody at my home liked it very much.

    Great to hear, thanks for letting me know! M x

  8. […] post Whole Moong Chilla Pancakes appeared first on Mallika […]

  9. Narayani says:

    Great recipe. I am still struggling making Moong Chilla though and I don’t know why. I’ve tried several recipes but I never seem to get a smooth batter and the pancakes always stick. It’s maddening because these always look so appealing 🙁 Any tips??

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