Weight20 min
Savoury green moong chilla
Soaked moong dal is ground with coriander, cumin and ginger into a savoury chilla. Cook it on a pan with a few drops of oil. It is breakfast, not a slimming trick, and it does not promise kilos lost.
About green moong chilla
Soak the moong dal until it breaks easily between your fingers, then grind it thick with ginger and cumin. Chopped coriander goes into the batter. Spread a ladle on a hot pan and cook both sides. The chilla should be set and lightly browned, not deep-fried.
One or two chillas with a little curd or chutney can be breakfast. This does not promise kilos lost. Leftover batter belongs in the fridge and should be used the same day.
Ingredients
- Half a cup of moong dal
- A handful of chopped coriander
- A pinch of cumin
- A small piece of ginger
- A little water to loosen the batter
How to prepare
- Soak the moong dal, then grind it with ginger, cumin and a little water to a thick batter and stir in the coriander.
- Spread one ladle on a hot pan with a few drops of oil and cook both sides until set.
How to use
- Eat one or two chillas at breakfast.
- Keep the pan nearly dry. Do not shallow-fry them in a pool of oil.
- Sit down to eat. A chilla is food, not a snack you chase with a sweet drink.
Helpful habits
- Rest the ground batter for ten minutes so it spreads more easily.
- If the batter looks watery, add a spoon more of ground dal rather than extra flour.
Precautions
- This breakfast does not promise kilos lost.
- A very large stack is still a large meal. Stop at one or two.
- If moong usually causes gas or allergy symptoms, skip the chilla.
Frequently asked questions
Can I deep-fry the batter?
- No. Cook it flat on a pan with a few drops of oil.
Is this a weight-cutting breakfast?
- It is only a savoury breakfast. It does not promise kilos lost.
Can I add lots of sugar or jaggery to the batter?
- No. This chilla stays savoury with coriander, cumin and ginger.
