Mung-Dal Chilla (Savoury Mung Bean Pancakes With Paneer Filling )

Yields: 4 Servings Difficulty: Medium Prep Time: 4 Hr Cook Time: 30 Mins Total Time: 4 Hr 30 Mins

Mung-Dal Pancakes With Paneer Filling is a delicious vegetarian dish. These are savoury pancakes made with soaked and ground split mung (yellow) beans batter. These savoury pancakes are commonly known as ‘chilla’ or puda (pudla) in India. Apart from moong beans, chillas are also made with besan or gram flour and green mung beans. It is a favourite breakfast dish as it’s nutrition packed and easy to make.

Chillas or pancakes are similar to dosa, but the only difference being the batter is not fermented. The dal is soaked for three  to four hours and then ground and made into a batter.

Mung Dal Pancakes on its own are completely vegan and gluten free. For added benefits you can even make these with sprouted mung beans. You can see how to sprout beans here

You can make these pancakes without stuffing. Just add in a some finely chopped green chillies, cilantro and onion if you desire.  Here I have made Mung-Dal Pancakes With Paneer Filling. Instead of paneer, you can use tofu or any other vegetable filling of choice. Potatoes are also a popular for stuffing these pancakes.

Eat these savoury pancakes with green chutney, pickles, ketchup or yogurt.


0/16 Ingredients
    For the Savoury Pancakes
  • For the Paneer Filling


0/10 Instructions
    For the Paneer Filling:
  • Grate paneer and finely chop onion, green chillies, ginger and coriander leaves.
  • Heat a little oil in a medium pan and add in the chopped onion, ginger and chillies. Fry about 4 to 5 minutes until the onions are light brown. Now add in the spices and the grated paneer. Mix well, add chopped coriander leaves (cilantro). Turn of gas and set aside.
  • For Savoury Pancakes
  • Take mung dal and wash under cold water until the water runs clear., about 3 times.
  • Soak yellow mung beans for about 3 to 4 hours. The dal will double in size. Then drain and grind into a smooth adding salt, turmeric and a some water. The batter should be of pancake or dosa consistency.
  • Heat a skillet or griddle and pour about a ladleful of batter onto the skillet. Spread in round circular motion like making a dosa.
  • Cook about 30 seconds, then drizzle some oil around the edges of the pancake. The edges will start to loosen.
  • Flip using a spatula and cook the other side for about 20 second. Then flip back and place a little of the paneer filling onto one side of the pancake.
  • Now gently fold over the other side so it becomes a semi circle. Cook a few seconds turning it carefully once or twice, until cooked completely.
  • Make remaining pancakes in the same way.
  • Serve these delicious savoury mung dal pancakes with chutney or pickles and yogurt.

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