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Spring Moongdal Chillas

Spring Moongdal Chillas

Cooking Time

Preparation Time : 300

Cook Time : 15

Total Time : 315


Serves 6

  • yellow Moong daa 1 cups

  • ginger cut in slices 1 inch

  • green chillies 2 nos

  • salt 1 tsp

  • water 1/4 cups

  • water 1/2 tsp

  • schezwan sauce 1 tbsp

  • tomato ketchup 1 tbsp

  • shredded cabbage 1 cups

  • juliens of red bell pepper 1/4 cups

  • juliens of yellow bell pepper 1/4 cups

  • juliens of green capsicum 1/4 cups

  • grated carrot 1/4 cups

  • chopped greens of spring onion 1/4 cups

  • black pepper powder 1/2 tsp

  • desi ghee 1/2 tsp


  • 01

    Take Moong daal, Wash and Soak in water for 4 hrs.Make dosa like batter by grinding it in a mixi jar along with green chillies, 1/2 tsp salt and ginger.

  • 02

    In a pan Heat 1/2 tsp oil,add schezwan sauce and tomato ketchup and stirr on Medium flame for 1 min.Add shredded cabbage,yellow,red and green Capsicum,grated carrot and chopped greens of spring onion.Mix well.Add 1/2 tsp salt and black pepper powder.Saute for 2-3 min till soft.Transfer the mixture in a bowl.

  • 03

    Heat a nonstick pan on Medium flame and Spread 3 ladles of chilla batter on it evenly.Apply Ghee on it.Spread veg mixture on chilla and press evenly on all sides.Cook for 2 mins.Flip over and cook for another 2 min on other side.Roll the chilla and Transfer in a Plate.

  • 04

    Cut the Spring Moong daal Chilla into 4 equal parts and serve in a servind dish with chopped salad of cabbage,red,yellow,green Capsicum,grated carrot and chopped spring onion.Serve Curd chutney and schezwan sauce.



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