Soaked split mung ground to a batter and cooked into soft savoury pancakes with cumin and coriander, light, protein-rich and naturally gluten-free.
Breakfast · 15 min prep · 15 min cook · serves 3 Newly added
Ingredients
- 1 cup moong dal (split yellow) , soaked 3–4 hours
- 1 tsp ginger (fresh) , grated
- 1 green chili , optional
- ½ tsp cumin seeds
- 2 tbsp coriander leaves , chopped
- ¼ tsp turmeric powder
- to taste rock salt
- 2 tbsp ghee , for cooking
Preparation
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Drain the soaked dal and blend with ginger, chili, cumin and turmeric, adding water a little at a time to a thick pouring batter.
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Stir in the chopped coriander and salt; the batter should coat a spoon.
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Heat a flat pan on medium, smear with a little ghee, and spread a ladle of batter into a small round pancake.
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Cook until the edges lift, about 2 minutes; flip, add a few drops of ghee around the edge, and cook 1–2 minutes more.
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Serve warm with mint-coconut chutney or a squeeze of lemon.
In the tradition
Chilla (or pudla) is the satvik cook’s answer to a savoury breakfast pancake: no fermentation waiting time, no flour, just lentils, spice and a hot pan. Mung holds a special place in the classics, Vāgbhaṭa names it the best of the pulses; because it nourishes without heaviness, which makes these pancakes a favourite spring food when kapha runs high.
Sources & further reading
- Aṣṭāṅga Hṛdaya , Vāgbhaṭa (Sūtrasthāna 6, mudga (mung) praised among lentils as light and balancing)
- Ayurveda: A Life of Balance , Maya Tiwari
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.