Thursday, April 7, 2016



A chila is a dosa-like pancake which is usually made out of besan (Bengal Gram Flour) and served as a snack or breakfast item in Rajasthan. I make it for breakfast once in a while. You will find in this blog the recipe for Sprouted Moong & Methi Chila.

Today's chila is made with protein-rich moong dal in place of besan. It is enriched with the use of grated paneer (cottage cheese). I have adapted this from the recipe for Moong Dal & Paneer Chila by the legendary Tarlaji Dalal.

We had these chilas with a green chutney made of mint and coriander.


  • Moong Dal, (Split Yellow Gram), 1/2 cup 
  • Green Chillies, 3-4, or to taste
  • Salt, to taste
  • Hing, (Asafoetida), a pinch
  • Sugar, 2 pinches (optional) 
  • Paneer, grated, 8 tbsp
  • Coriander, finely chopped, 4 tbsp
  • Chaat Masala, 1 tsp
  • Oil, to make chilas

Wash and soak the moong dal for 3-4 hours
In a mixer, grind the soaked moong dal with a little water to form a smooth batter
Make sure the batter is neither too thick or too thin
Transfer the batter to a bowl
Crush the green chillies to make a paste
To the moong dal batter add the green chilli paste along with salt, hing, and sugar
Mix together well

To make 4 Chilas:
Heat the non-stick tawa (griddle) and grease it with a little oil
When it is hot pour a ladleful of batter
Spread the batter evenly to make a thin chila with a diameter of about 5 inches
Add oil around the chila and cook on medium flame till it becomes golden brown
Sprinkle 2 tbsp of grated paneer, 1 tbsp of chopped coriander and 1/4 tsp of chaat masala
Flip the chila and similarly cook the other side
Make the other 3 chilas using the remaining ingredients
Serve hot with a chutney of your choice

* In case the moong dal batter is too thin, you may add 1 tbsp of Besan to thicken it.

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