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Introduction:

This easy and wholesome Mung Beans & Vegetable Chilla is a savory Indian pancake made with soaked moong dal (split yellow mung beans) and poha (flattened rice). It’s packed with vegetables, gently spiced, and naturally gluten-free and protein-rich. Perfect for a nourishing healthy-breakfast, light lunch, or a comforting evening snack. Great for kids and adults alike!

gluten-free healthy mung beans and vegetable chilla with peanut chutney
Ingredients:
For the batter:
  • 1 cup moong dal (split yellow mung beans)
  • 1 cup poha (flattened rice) – preferably medium
  • 1-inch piece of ginger
  • 1-2 green chilies (adjust to taste)
  • Water as needed
Seasoning:
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • Few curry leaves
  • 1 tsp urad dal (split black gram)
Vegetables (finely chopped or grated):
  • 1 medium size onion
  • 1 medium carrot
  • 1/2 capsicum (bell pepper)
  • 1/4 cup French Beans
  • Optional: zucchini, cabbage, or beetroot
For cooking:
  • Oil or ghee for greasing the pan
Preparation Steps:
Step 1: Soak and blend
  1. Wash moong dal and poha separately.
  2. Soak moong dal in enough water for 5–6 hours (or at least 1 hour in warm water if short on time).
  3. Soak poha in enough water for 1-2 hours (if using thin poha 1 hour soak time is enough and if using medium poha 2 hours soak time is enough)
  4. Drain excess water. Add moong dal, poha, ginger, and green chilies into a blender.
  5. Blend into a smooth batter using a little water – aim for a pourable but not runny consistency (similar to pancake or dosa batter).
Step 2: Mix in vegetables & spices
  1. Pour the batter into a large mixing bowl.
  2. Add the chopped/grated vegetables and seasonings of your choice.
  3. Mix well. Let it rest for 10–15 minutes for flavors to blend.
Step 3: Cook the chillas
  1. Heat a non-stick or cast-iron pan/tava on medium flame.
  2. Grease lightly with oil or ghee.
  3. Pour a ladleful of batter onto the pan and spread gently like a pancake (not too thin).
  4. Drizzle a few drops of oil or ghee around the edges.
  5. Cook on medium heat for 2–3 minutes or until the bottom is golden brown.
  6. Flip and cook the other side for another 2 minutes.
  7. Repeat for remaining batter.
Serving Suggestions:
  • Serve hot with peanut chutney, yogurt, or tomato ketchup.
  • For a hearty meal, pair it with a bowl of curd or some mint-coriander chutney.
✅ Tips & Variations:
  • You can refrigerate the batter (without salt and vegetables) for up to 2 days.
  • Add rice flour or besan (gram flour) for extra crispiness if desired.
  • Make it Jain-friendly by skipping onions and root vegetables.
  • For kids, reduce spice and add grated cheese or paneer on top before flipping!
Note:

Chilla, dosa, and pancake may differ slightly in texture, but all refer to a flat, cooked batter dish. This recipe blends the nutrition of dal with the ease of dosa and the versatility of a pancake.