The Pancake That Went to Gym!

"Moong Dal Chilla – The Pancake That Went to Gym!"

Who says pancakes can’t be fit? Meet Moong Dal Chilla, the Indian pancake’s ripped, protein-rich cousin. This little gem isn’t just a treat for your taste buds but also your ticket to impressing that fitness freak friend who keeps talking about “macros.”

Want to know the best part? It’s topped with veggies and paneer—because why stop at healthy when you can be delicious too?

Let’s dive into this easy-peasy, cheesy (paneer-y?) recipe that’s so good, it might make you forget about those greasy weekend burgers. And hey, if nothing else, you’ll have a story to tell your friends: “I made a pancake that could bench press!”

What Makes Moong Dal Chilla Special?

  1. Protein Powerhouse: Packed with the goodness of lentils, this chilla is like a gym membership for your plate.
  2. Veggie Galore: It’s basically a salad in disguise—because who wants to eat just a salad?
  3. Paneer Topping: Let’s be real—paneer makes everything better. Even heartbreak.
  4. Quick & Easy: In the time it takes to scroll through Instagram reels, you could have a chilla ready. #MealPrepGoals
Preparation Time Cooking Time Total Time  Serving
20-25 minutes 40-45 minutes 1 hour 10 minutes 4-6 people

Ingredients

For the Chilla Batter:







For the Topping:











How to Make Moong Dal Chilla with Veggies and Paneer

Step 1: Soak & Grind Like a Pro

First things first—moong dal needs a spa day. Soak it for a few hours until it’s soft and happy. Then, blend it into a batter with some green chilies and ginger. Think of it as giving the dal a personality makeover: from boring to bold.

Step 2: The Veggie & Paneer Party

While your batter chills (pun intended), prep the topping. Chop tomatoes, onions, capsicum, and carrots like you’re auditioning for MasterChef. Mix them with crumbled paneer, chaat masala, and a pinch of salt. You now have a topping so good, it could be a standalone snack. (Not saying I’ve eaten it straight from the bowl, but you know…)

Step 3: Chilla Time!

Heat up your pan, pour a ladle of batter, and spread it like you spread good vibes (or peanut butter). Cook till it’s golden brown, flip it, and then—drumroll—top it with the veggie-paneer mix. Let it cook for a couple of minutes to let the flavors mingle. Flip again if you’re feeling adventurous.

Step 4: Serve & Slay

Slide that chilla onto a plate and pair it with mint chutney or ketchup. Bonus points if you Instagram it before eating. Don’t forget to caption it: “When health meets taste, you get this beauty! #ChillaGoals”

Why This Recipe Will Change Your Life (Okay, Maybe Just Your Breakfast)

  1. It’s quicker than waiting for your food delivery guy.
  2. It’s tastier than that boring smoothie you keep pretending to like.
  3. It’s so versatile, you could have it for breakfast, lunch, dinner, or as a midnight snack when no one’s watching.

 

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Frequently Asked Questions

How do I make the chilla crispy?

For a crispy chilla, spread the batter thinly on the pan, use medium-high heat, and drizzle a little extra oil along the edges.

Can I use other vegetables as toppings?

Absolutely! Feel free to add finely chopped mushrooms, zucchini, corn, or spinach. The recipe is versatile and accommodates many vegetables.

Can I make the batter in advance?

Yes, you can prepare the batter and refrigerate it for up to 1 day. Just make sure to stir it well before use and check the consistency by adding a little water if it thickens.

Can I skip soaking the moong dal to save time?

No, soaking the dal is essential to make a smooth batter. It softens the dal and ensures the chilla has the right texture. You can soak it for at least 2 hours or use slightly warm water to speed up the process.

What can I use as a substitute for paneer?

If you don’t have paneer, you can use tofu or grated cheese. Both provide a similar creamy texture and protein content.