When mornings demand something quick to prepare and capable of keeping the stomach full for a longer duration, moong-chana besan chilla serves as an excellent and wholesome choice. If daily breakfast items like poha, upma or parathas have become monotonous, this easy recipe can completely transform your morning routine. Prepared using a combination of moong dal, chana dal and besan, this chilla remains wonderfully crispy on the outside while staying soft on the inside. Incorporating ingredients such as onions, tomatoes, capsicum, garlic and green chillies elevates its flavor profile significantly.
Quick preparation without hassle
The standout feature of this recipe is that it requires no elaborate planning or lengthy preparation. Amidst the morning rush, the batter can be mixed together in just a few minutes to cook hot, fresh chillas. Pairing this dish with fresh curd or green chutney makes the morning meal even more delightful and satisfying for everyone in the household.
Ingredients required for the recipe
To prepare this crispy chilla, gather half a cup of moong dal, half a cup of chana dal and half a cup of besan. In addition, finely chop one medium tomato, one onion, half a capsicum and four to five garlic cloves. Keep one to two green chillies according to taste, salt and some fresh coriander leaves ready. For spices, you can use a quarter teaspoon of turmeric powder, half a teaspoon of cumin powder, a quarter teaspoon of red chilli powder and half a teaspoon of coriander powder. Use oil as needed for cooking the chillas on the pan.
Step-by-step method to prepare the batter
Begin by washing the moong dal and chana dal thoroughly and soaking them in water for a brief period. Once the lentils soften, drain out the excess water and transfer both into a blender. Grind them into a smooth paste by adding a small amount of water. Pour this mixture into a large bowl and mix the besan into it. Gradually add water to achieve a consistency that spreads easily on the skillet. Ensure the batter is neither excessively thick nor too watery.
Adding vegetables and spices
Next, add the finely chopped onions, tomatoes, capsicum and garlic to the prepared batter. Stir in the green chillies, turmeric powder, cumin powder, coriander powder, red chilli powder and salt according to your preference. Finally, add fresh coriander leaves and mix everything thoroughly so the ingredients blend well. If you prefer a crunchier texture, keep the batter slightly thin so it spreads out evenly on the pan.
Cooking and serving suggestions
Heat a non-stick or iron skillet and grease it lightly with oil. Once the pan is hot, pour a ladleful of batter onto it and use the back of a spoon to spread it in a thin circular shape. Avoid making the chilla too thick, or it may take longer to cook through the center. When the edges turn golden, drizzle a little oil around the sides and flip it carefully. Cook the other side until both surfaces achieve a light golden hue and a crisp texture. Transfer the hot chilla to a plate and serve it alongside green coriander-mint chutney, tomato chutney or curd. It works wonderfully not just for breakfast, but also as a light evening snack or a simple dinner.
