What is ‘Chilla’?
Cheela or chilla is an Indian-style savory crepe filled with tasty gluten-free, vegetarian potato or paneer stuffing. There are hundreds of cheela recipes available on the internet. There is besan chilla or oats chilla, the possibilities are endless once you get the basics right. I am sharing with you a chilla recipe made with yellow moong dal. The batter of this dal cheela is vegetarian, vegan, gluten-free, high on protein, and egg-free. Moong Dal Chilla is one of our favorite Indian breakfasts. It is so simple to make and yet so delicious. More Reasons To LOVE Dal Chilla wholesome and fulfilling customizable filling meal-prep friendly easy to digest kid-friendly
The Chilla Batter
The batter of moong dal chilla is made with yellow moong dal. No flour or eggs are added to the batter. Moong Dal is soaked for 4 – 5 hours, then ground with green chili and ginger to a smooth paste of spoon-dropping consistency. Later, the dal batter is seasoned with spices to deal with the bland taste. You can store this dal batter in the refrigerator for 2 – 3 days. Then, bring it to room temperature before making the chilla.
The Chilla Filling
In this chilla recipe video, I use a spicy, easy mashed potato filling to stuff inside the chilla. This potato filling is versatile and meal pre friendly. You can use it for sandwiches, aloo paratha, bread roll, chili bajji, or to make cheese aloo bonda. Here are a few more stuffing ideas for the moong dal cheela: Paneer: Make simple paneer bhurji (scramble) and stuff it inside the chilla. Vegan: For a vegan filling, use tofu bhurji (scramble) or my potato filling. Egg Lovers: Whisk egg and layer it inside the chilla. Cook, and smear it with a sauce of your choice. Cheese: If you are a cheese lover, grated parmesan or feta is also an excellent idea for chilla stuffing.
My Tried and True Tips
Dal Batter: Soak moong dal for at least 3 – 4 hours. I prefer soaking it overnight. Do not add too much water while grinding the dal. The best way to achieve that consistency is to stir and scrap dal at regular intervals while grinding. With the leftover dal, you can make my favorite moong dal chaat. Batter Consistency: The batter should have a smooth, spoon-dropping consistency. After adding spices, salt and water, whisk the batter for 5 – 6 minutes to make it light and airy. This step always helps in getting the perfect consistency of the batter. Pan: Use a thick heavy bottom dosa pan or good-quality cast iron or non-stick pan for making the chilla. A lightweight pan might not yield a crisp textured cheela. Also, make sure the pan is piping hot before spreading the moong dal cheela batter. Finally, avoid adding too much oil to the pan. Instead drizzle oil, on the sides and top of moong dal cheela. Do not flip the chilla again and again while cooking. Let it get crisp and perfectly cooked from one side; flip and cook from another side.
Watch Dal Chilla Video
Serving Suggestion
Moong Dal Chilla is a wholesome meal and does not require any side dishes. I like chilla with mint chutney or roasted tomato chutney. For a South Indian-style breakfast, you can serve dal chilla with sambar and coconut chutney. A dal cheela is best enjoyed fresh, crisp, and piping hot. Therefore, I do not recommend making it in advance and storing it. However, you can keep the batter and potato filling for 2 – 3 days in the refrigerator.
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