Mamta's Kitchen

Mung Dal (Green Gram) Savoury Chilla Pancakes 1

Moong Dal Dhuli Chilla 1

Yashoda Gupta

Note from Mamta This simple recipe comes from my late mum, who did not like very spicy food. It is a tasty and light meal in itself. In our house, it was often made for Sunday brunch, served with pickles and a glass of Lassi 3, A Savoury Yoghurt Drink-Maththa or Lassi 1, A Sweet Yoghurt drink . You can serve them with any filling of choice, but I prefer them plain. Asafoetida and carom seeds are added for flavour.


  • 1 cup washed, skinless/washed, split moong/mung dal

  • 1/4 tsp. red chilli powder/1 green chilli

  • 1 tsp. salt, adjust to taste

  • A pinch of asafoetida or hing (optional)

  • 1 tsp. carom seeds/ajwain (optional)

  • A good pinch of Garam Masala

  • You can add some finely chopped onions to the batter and some flaked chillies

  • Filling for the pancake (optional)

  • 1 cup Paneer cheese

  • 1-2 green chillies, finely chopped

  • A handful of coriander leaves, finely chopped

  • Salt to taste


  1. Soak the moong dal for a couple of hours.

  2. Place in a blender with 1/2 cup water, salt and hing or asfoeatida.

  3. Grind it with water until it makes a slightly coarse paste. You will need to add water slowly, to make sure it doesn't get too runny. It should be pancake batter like consistency so that you can spread it easily.

  4. Add and stir in carom seeds/ajwain and chopped onions.

  5. Add some flaked chillies, if you want the pancakes to be hot.

  6. Making the Filling

  7. Mash the paneer.

  8. Add all other filling ingredients and mix. Adjust seasoning to taste.

  9. Making the Pancakes

  10. Heat a non-stick girdle or tava or a frying pan.

  11. When hot, spread a very thin layer of oil and water mix (mix 1-2 tsp. oil in a 1/4 cup of water), using a kitchen paper/a small piece of cloth dipped in it.

  12. Pour a ladle of the batter in the centre of the griddle. Spread batter in circular motions, until you get a thin pancake. Make sure that the heat is only medium. This allows the dal to cook through properly.

  13. Drizzle a little oil around the edges, it will seep underneath and help to cook the pancake, as well as making it easier to lift/turn over.

  14. You can cover it with a lid for a minute. This helps steam to gather under the lid and cook the pancake thoroughly.

  15. After a couple of minutes, turn over and cook on the other side, uncovered, so it can get crisp. Turn over once or twice more, pressing gently. Make sure it is cooked and crisp…ish. You can cook these pancakes with very little oil, especially if you use a non-stick pan.

  16. Serve hot with a chutney of your choice, like Green Mango Chutney or Imli Chutney or Chilli Sauce or any pickle of choice.

  17. If making these with a filling, once cooked, spread 1 tbsp. filling in the centre and fold over. Press and cook until it is heated through. Serve hot, as above.

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