These pancakes are a great alternative to Dosa. I have only used Split yellow Moong Dal. The garlic and ginger really bring out a great flavour. To make this dish more satisfying, I used finely chopped onions and tomatoes on top. For the kids I also added grated cheese, which actually tasted better! Serve hot with a Green Chutney! Delicious. 

 Moong Dal Chillas (Indian Lentil Pancake)

Makes 8 Chillas


Ingredients for the Batter


8 Large Handfuls of Split Yellow Moong Dal

1 ½ Inch Stick Ginger

2 Cloves Garlic

¼ tsp Turmeric

1tbsp Chopped Coriander

1tbsp Chopped Fenugreek/Methi

Salt to taste


Ingredients for the Topping


1 Large Onion- Finely Chopped

2 Spring Onions- Finely Chopped

2 Green Chillies- Finely Chopped

Grated Cheese- as much as you like




Wash the lentils in water until the water runs clear. Soak overnight in water. Next day, discard the water and grind the lentils with some water, garlic and ginger. Make sure you do not add too much water as you need the batter to be a thick yet pourable consistency.  Grind the mixture until smooth. Add salt, turmeric, coriander and fenugreek. Stir well and taste for salt.

Take a wide non stick shallow pan and make sure the pan is fairly hot before pouring your mixture. Sprinkle a little oil and rub the pan with grease proof paper so you get a nice film of oil. Take a ladle and pour the mixture onto the pan; with the back of the ladle start to circulate from the middle and spread the mixture until large enough: you must work quickly or else the mixture will not spread. Sprinkle some of the onions and tomatoes on top and give it a slight press with the spatula, then sprinkle some oil and tilt the pan so that the oil goes all the way around the chilla. Flip onto the other side once golden in colour. Continue to cook the other side but this time do not add anymore oil. Cook again until golden in colour. Finally flip again and sprinkle some cheese if you want to.  

Continue to do this with the rest of the chillas.

Serve hot with Green chutney.