Have you ever wanted a breakfast that fills you up, tastes amazing, and actually helps you reach your health goals? A recipe for green moong dal chilla might be exactly what your morning routine needs. This savory Indian pancake is made from soaked and ground green gram, blended with fresh ginger, green chilies, and aromatic spices, then crisped to golden perfection on a hot griddle. Each thin, protein-packed chilla delivers about 120 to 150 calories with roughly 6 to 7 grams of protein, making it a smart choice for weight management and sustained energy throughout your day.
For Denver home cooks looking to add nutritious variety to breakfast, the green moong dal chilla recipe offers the perfect blend of simplicity and flavor. You can keep green moong dal in your pantry year-round and whip up these gluten-free pancakes in less than 30 minutes. Visit Ni Market in Denver to shop fresh green moong dal, vibrant herbs, crunchy vegetables, and all the spices you need to make this recipe a regular part of your healthy routine. Whether you’re cooking for yourself or feeding your family, this dish fits busy weekdays and relaxed weekend brunches alike.
What is green moong dal chilla?
Green moong dal chilla is a savory Indian pancake made from soaked and ground green gram (whole or split green moong), seasoned with ginger, chilies, spices, and herbs, then cooked on a griddle. The dish comes from North Indian home cooking and street food traditions, where it’s known as cheela or pudla. It shares similarities with South Indian pesarattu, though chilla typically requires no fermentation and cooks slightly thicker than a traditional dosa.
Key ingredients in green moong dal chilla
The beauty of this recipe for green moong dal chilla lies in its simple ingredient list:
Base ingredients:
- 1 cup green moong dal (whole or split)
- 1 to 2 green chilies
- 1 inch fresh ginger
- 2 to 3 garlic cloves
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric
- Salt to taste
- 1/4 cup fresh cilantro
Optional add-ins for extra nutrition and flavor:
- Finely chopped onions
- Grated carrots
- Chopped spinach or fenugreek leaves
- Diced bell peppers
- Shredded paneer or cheese
You can find all these fresh ingredients at Ni Market in Denver, where daily-updated produce ensures you’re cooking with the best quality every time.
How it differs from regular pancakes
Unlike wheat-based pancakes that rely on refined flour, green moong dal chilla is naturally gluten-free and made entirely from lentils. This makes it a perfect choice for anyone avoiding gluten or looking for more plant-based protein at breakfast. The flavor profile is savory rather than sweet, with a mildly earthy, nutty taste from the moong dal balanced by gentle heat from chilies and fresh aromatics. You’ll serve these with cilantro-mint chutney or yogurt instead of maple syrup, creating a completely different breakfast experience that’s both satisfying and energizing.
Flavor profile and culinary uses
Taste, texture, and aroma
When you make a recipe for green moong dal chilla, expect a mildly earthy, nutty flavor from the green gram that pairs beautifully with fresh ginger, green chilies, and aromatic spices like cumin and coriander. The fresh herb notes from cilantro or fenugreaf add brightness to each bite. When cooked properly, chillas develop crisp, golden edges while maintaining a soft, tender center that’s sturdy enough to fold, roll, or stack without breaking.
Everyday ways to serve chilla
For breakfast or brunch:
- Serve hot with cilantro-mint chutney and a dollop of yogurt
- Pair with lightly spiced potatoes or sautéed vegetables
- Add a side of pickles for extra tang
For lunch boxes and light dinners:
- Use as a wrap for paneer tikka or grilled vegetables
- Stuff with mixed veggies and cheese for kids
- Pair with soup or dal for a complete protein-rich meal
Fun fusion ideas:
- Spread cream cheese and add smoked salmon for a protein-packed wrap
- Fill with scrambled tofu and Asian greens from Ni Market
- Top with avocado, salsa, and a squeeze of lime
Regional variations and similar dishes
You’ll find many creative takes on the green moong dal chilla recipe across Indian kitchens. Yellow moong dal chilla uses split, skinless moong for a milder flavor. Mixed dal chilla combines multiple lentils for extra nutrition. Spinach moong chilla adds iron-rich greens directly into the batter. Some cooks top their chillas with a spoonful of yogurt before serving, creating dahi moong chilla for extra tanginess.
While moong dal dosa and pesarattu use similar ingredients, they typically feature thinner batters and sometimes include fermentation for a tangier taste. Chilla batter is thicker, cooks faster, and requires no advance planning beyond soaking the dal.
Health benefits and nutritional highlights
High protein, high fiber breakfast
A single green moong dal chilla typically delivers about 120 to 150 calories with roughly 6 to 7 grams of protein, 20 grams of carbohydrates, 2 grams of fat, and 4 to 5 grams of dietary fiber. This macro profile supports satiety, muscle repair, and better appetite control compared to refined-grain breakfasts. The combination of protein and fiber helps stabilize blood sugar levels, making this recipe for green moong dal chilla particularly valuable for anyone managing diabetes or working toward weight-loss goals.
Micronutrients and wellness
Green moong dal provides B-vitamins, iron, magnesium, potassium, and antioxidants that support heart health and sustained energy throughout your day. Soaking the dal before grinding improves digestibility and may enhance nutrient availability, allowing your body to absorb more of these beneficial compounds. The spices you add bring their own health benefits. Turmeric offers anti-inflammatory properties, cumin aids digestion, and fresh ginger supports immune function.
Diet-friendly and allergen-aware
This protein-rich green moong dal chilla is naturally gluten-free, making it safe for anyone with celiac disease or gluten sensitivity. It’s vegetarian by default and easily becomes vegan when you serve it with plant-based chutneys and skip dairy toppings. The recipe fits beautifully into weight-management plans, diabetic-friendly meal rotations, and high-protein diets. When cooked with minimal oil and paired with fresh vegetables from Ni Market in Denver, you get maximum nutrition with smart calorie control.
How to cook, prepare, and store green moong dal chilla
Soaking and grinding the batter
Start your recipe for green moong dal chilla by rinsing 1 cup of green moong dal under cold water until the water runs clear. Soak the dal in plenty of fresh water for 4 to 6 hours, or overnight if that fits your schedule better. Longer soaking makes the dal easier to grind and more digestible.
After soaking, drain the dal completely. Add it to your blender along with 1 to 2 green chilies, 1 inch of fresh ginger, 2 to 3 garlic cloves, 1/2 teaspoon cumin seeds, 1/4 teaspoon turmeric, salt to taste, and 1/4 cup fresh cilantro. Add water gradually, about 1/4 cup at a time, blending until you achieve a medium-thick, pourable batter. The consistency should be similar to pancake batter but slightly thicker.
Pro tips for perfect batter:
- Keep the batter slightly coarse for more texture
- Blend until smoother if you prefer softer pancakes
- Adjust water gradually to control thickness
- Let the batter rest for 5 to 10 minutes before cooking
Cooking perfectly crisp chillas
Heat a non-stick pan or cast-iron tawa over medium heat. Once hot, lightly grease the surface with a few drops of oil. Pour a ladle of batter onto the center of the pan and quickly spread it into a 6 to 7 inch circle using the back of the ladle in a circular motion.
Cook for 2 to 3 minutes until you see the edges turning golden and lifting slightly from the pan. Drizzle a few drops of oil around the edges, then carefully flip the chilla using a spatula. Cook the second side for another 2 minutes until golden brown.
For extra nutrition and crunch:
- Sprinkle finely chopped onions on top right after spreading the batter
- Add grated carrots or chopped spinach before flipping
- Press gently with the spatula to ensure even cooking
Repeat with the remaining batter, stacking finished chillas on a plate and keeping them warm under a kitchen towel.
Storage, meal prep, and leftovers
Store leftover batter in an airtight container in the refrigerator for 1 to 2 days. The batter may thicken as it sits, so stir it well before using and add a tablespoon or two of water if needed to restore the right consistency.
Cooked chillas can be refrigerated in an airtight container for up to 2 days. To reheat, warm them on a lightly greased pan or tawa over medium heat until they become flexible again. You can also freeze cooked chillas by placing parchment paper between each one, storing them in a freezer bag for up to 1 month.
Related Ni Market ingredients to try
Once you master the basic recipe for green moong dal chilla, explore creative variations using ingredients from Ni Market in Denver:
- Asian greens: Add bok choy, mustard greens, or Vietnamese herbs to your batter
- Fusion flavors: Mix in Thai basil, lemongrass, or Korean chili flakes
- Protein boost: Serve with tofu scramble or marinated tempeh from Ni Market
- Chutney varieties: Try Vietnamese chili-garlic sauce or tamarind chutney alongside traditional mint-cilantro
Why buy green moong dal at Ni Market, Denver
Fresh, high-quality lentils and produce
Ni Market stands as Denver’s premier destination for fresh fruits, vegetables, lentils, rice, noodles, and Asian pantry staples. For over 25 years, we’ve served families and more than 500 restaurants across Colorado with ingredients they can trust. Our daily-updated produce section and carefully rotated dry goods ensure you’re always cooking with high-quality green moong dal, fresh herbs, and crisp vegetables for your chilla recipes.
Wholesale and retail convenience
Whether you’re a home cook making breakfast for your family or a restaurant owner planning your weekly menu, Ni Market supports your needs. We offer both retail shopping for individual customers and bulk wholesale orders for restaurants, caterers, and meal-prep businesses. Our convenient Denver location at 1045 S Federal Blvd features friendly, knowledgeable staff and a well-organized layout that makes pantry restocking quick and easy.
Visit Ni Market for all your recipe needs
Ready to make the perfect recipe for green moong dal chilla? Visit Ni Market in Denver to shop fresh green moong dal, aromatic spices, vibrant herbs, and all the ingredients you need. Discover authentic flavors only at Ni Market, Denver, where quality meets convenience for home cooks and professional chefs alike.
Recipe for green moong dal chilla: step-by-step
Ingredients (Serves 3 to 4; makes 8 to 10 chillas)
| Ingredient | Amount | Notes |
| Green moong dal | 1 cup | Whole or split, available at Ni Market |
| Green chilies | 1 to 2 | Adjust to taste |
| Fresh ginger | 1 inch piece | Peeled |
| Garlic cloves | 2 to 3 | Optional for milder flavor |
| Cumin seeds | 1/2 teaspoon | Whole seeds work best |
| Turmeric powder | 1/4 teaspoon | For color and health |
| Fresh cilantro | 1/4 cup | Chopped |
| Salt | To taste | Start with 1/2 teaspoon |
| Water | As needed | For grinding batter |
| Oil | 1 to 2 tablespoons | For cooking |
Optional add-ins:
- 1/4 cup finely chopped onion
- 1/4 cup grated carrot
- Handful of chopped spinach or fenugreaf leaves
- 2 tablespoons chopped bell pepper
Step-by-step instructions
Step 1: Soak the dal
Rinse 1 cup green moong dal thoroughly under cold water. Soak in plenty of fresh water for 4 to 6 hours or overnight. Drain completely before using.
Step 2: Prepare the batter
Add drained dal to your blender along with green chilies, ginger, garlic, cumin seeds, turmeric, salt, and cilantro. Add water gradually while blending until you get a medium-thick, pourable batter. The texture should be slightly coarse but smooth enough to spread easily.
Step 3: Rest and season
Transfer batter to a bowl. Stir in chopped onions, grated vegetables, or leafy greens if using. Let the batter rest for 5 to 10 minutes while you heat your pan.
Step 4: Cook the chillas
Heat a non-stick pan or cast-iron tawa over medium heat. Lightly grease with oil. Pour a ladle of batter onto the center and spread into a 6 to 7 inch circle using the back of the ladle. Cook for 2 to 3 minutes until the bottom turns golden. Drizzle a little oil around the edges, flip, and cook the second side for another 2 minutes.
Step 5: Serve hot
Stack finished chillas on a plate and keep warm. Serve immediately with mint-cilantro chutney, yogurt, or pickles. Shop wholesale or retail at Ni Market for fresh chutney ingredients and authentic accompaniments.
Flavor variations for Denver home cooks
- Spicy fusion chilla: Add chopped jalapeños and a drizzle of sriracha or chili-garlic sauce from Ni Market for an Indo-American breakfast with extra kick.
- Green power chilla: Blend in a handful of spinach or Asian greens for extra iron, vitamins, and beautiful green color throughout your pancakes.
- Cheesy protein chilla: Sprinkle shredded cheese or crumbled paneer on top of the batter right after spreading for a protein boost kids will love.
- Herb garden chilla: Mix in Thai basil, Vietnamese mint, or fresh fenugreek leaves from Ni Market for aromatic complexity that transforms this simple breakfast.
FAQs about recipe for green moong dal chilla
What is the difference between green moong dal chilla and moong dal dosa or pesarattu?
Green moong dal chilla uses a thicker batter made from soaked, ground moong dal without fermentation and cooks as slightly thicker, quick pancakes. Dosa and pesarattu batters are typically thinner and sometimes fermented for tangier flavor. All three are healthy, high-protein options you can make with ingredients from Ni Market in Denver.
Is green moong dal chilla good for weight loss?
Yes, this recipe for green moong dal chilla is excellent for weight management. Each chilla is low in calories but high in protein and fiber, which helps keep you full longer and supports balanced blood sugar when cooked with minimal oil. Find fresh green moong dal and all the vegetables you need at Ni Market in Denver.
How do I choose good quality green moong dal at the market?
Look for uniformly colored green moong beans without cracks, stones, or excessive dust. Choose stores like Ni Market that rotate dry goods regularly and update their inventory daily. Fresh, well-stored dal cooks more evenly and tastes better in your chillas.
How long does green moong dal chilla batter last in the fridge?
Store your batter in an airtight container in the refrigerator for 1 to 2 days. Stir well before using and add a little water if it thickens too much. For the freshest ingredients to make new batches, visit Ni Market on S Federal Blvd in Denver.
Where can I buy green moong dal near Denver?
Ni Market on S Federal Blvd in Denver is your dedicated Asian grocery and wholesale market offering green moong dal, other lentils, fresh produce, aromatic spices, and more for home and restaurant kitchens. We serve Denver families and over 500 Colorado restaurants with quality ingredients you can trust.
Conclusion
The recipe for green moong dal chilla brings nutritious, high-protein Indian breakfast traditions right into your Denver kitchen. With just soaked green moong dal, fresh herbs, aromatic spices, and a hot griddle, you can turn simple pantry staples into crisp, flavorful pancakes that work for breakfast, brunch, or dinner. This naturally gluten-free, vegan-friendly dish supports weight management, provides sustained energy, and fits seamlessly into busy weekday mornings and relaxed weekend cooking sessions alike.
Ready to cook with the freshest ingredients for your next green moong dal chilla? Visit Ni Market in Denver at 1045 S Federal Blvd, your one-stop Asian grocery destination for green moong dal, vegetables, spices, chutneys, and more. Explore additional recipes, cooking tips, and inspiration for authentic Asian home cooking on the Ni Market website. Whether you’re shopping for your family or sourcing wholesale ingredients for your restaurant, discover authentic flavors only at Ni Market, Denver, where fresh quality meets 25 years of trusted service.
