Oats Moong Dal Chilla
A healthy, high-protein Indian savoury pancake made with oats and moong dal. Perfect for a quick breakfast or light meal.
Ingredients
Equipment
Method
- Rinse the moong dal well and soak it in enough water for about 2 to 3 hours. Drain thoroughly before grinding.
- Grind the soaked moong dal together with rolled oats, chopped green chilli and grated ginger. Add small amount of water gradually to get a smooth batter of pourable but thick consistency.
- Transfer the batter into a mixing bowl. Add grated carrot, shredded cabbage (if using), chopped coriander leaves, turmeric powder, red chilli powder (if desired), salt. Mix gently until vegetables and batter combine evenly.
- Heat a non-stick tawa/griddle over medium heat. Add a little oil and spread evenly. Pour a ladleful of batter onto the centre and spread gently into a thin round pancake (chilla).
- Drizzle a few drops of oil around edges and on top. Cook for 2–3 minutes until the bottom turns golden and crisp. Flip carefully and cook the other side until cooked through and golden.
- Repeat with remaining batter. Serve hot chillas with green chutney or plain yoghurt for a healthy breakfast or snack.
Notes
You can vary vegetables as per your choice — capsicum, spinach or grated beetroot also work well. To reduce oil, use minimal oil and a good non-stick pan.