ReceptnaptárMoong dal chilla (mung bean pancakes)
Moong dal chilla is an Indian protein pancake: hulled mung beans are soaked, blended and cooked into thin, crisp, spiced pancakes. Fully vegan and gluten-free, it is very filling, which is why it is popular before and after workouts.
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Ingredients
Method
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- Drain the mung beans and rinse well.
- Put them in a blender with the chillies, ginger, garlic, turmeric, cumin and salt.
- Blend smooth, adding a little water gradually, to a thin pancake-batter-like mixture.
- Pour the batter into a bowl, fold in the coriander and rest for 5 minutes.
- Heat a non-stick pan over medium heat and grease thinly with oil; pour in a ladleful of batter and spread it in circles.
- Cook for 2-3 minutes per side until golden and the edge is crisp; serve with chutney or yogurt.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soaking is essential: the beans soften and blend smooth.
- The batter should be a little runnier than pancake batter so the chilla is thin and crisp.
- Even more substantial filled with paneer, onion or spinach.
- The batter keeps in the fridge for 1 day.
Frequently asked questions
What can replace mung beans?
Red lentils, soaked the same way; the flavour is slightly different.
Why does the pancake break?
The batter is too thin or the pan isn't hot enough; thicken it slightly and let it set before flipping.
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