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Moong Dal Chillas, popularly called poodlas, are protein packed crepes that are seasoned with green chillies, thinly sliced onions and coriander leaves along with choice of vegetables make a wholesome breakfast or a light dinner. At home, I use a variety of vegetables like fenugreek leaves or finely chopped cabbage or even make a roll with some stir-fried vegetables giving it a new twist.
A favourite accompaniment is freshly made Tameta Ni Chutney if we are having it for dinner; and if we are having it for breakfast we have it along with softened butter and crushed jaggery. Not to mention a hot cup of ginger tea to enhance the experience.
Makes: 10 chilla’s approximately
1/2 cup yellow split mung (you can also use whole green moong)
1/2 cup masoor dal
¼ cup whole urad (white)
1 teaspoon cumin seeds
¼ cup thinly sliced onion (or finely chopped)
1 teaspoon finely chopped green chillies
2 tablespoons finely chopped fresh coriander leaves
½ teaspoon turmeric powder
oil for cooking
salt to taste
Healthy Additions: You could use one of these ingredients to increase the taste and nutrition of the chilla
½ cup finely chopped cabbage
½ cup of finely grated carrots
½ cup finely chopped spinach
½ cup finely chopped fenugreek leaves
Rinse the mung and urad lentils and soak them together for an hour in 2 cups of water. Grind into a fine batter. When poured using a ladle, the batter should not be too thick that it falls like a blob, but should be of thick pouring consistency. If too thick you can add a little water. If there is too much water, then the poodla will fall apart while spreading. Stir in all the remaining ingredients, including any additional vegetables into the lentil batter, except for the oil.
Preheat a non-stick flat skillet on medium heat. Test for readiness by sprinkling a few drops of water on the pan. It should sizzle. Once ready, pour a ladle of batter into the centre and spreading it thin from the center to the edges into a circle. Drizzle less than a teaspoon of oil around the edges and centre of the chilla.
Let it cook for about a minute on medium high heat, until you notice that the edges begin to start turning crisp and brown. At this stage flip the chilla over to the other side and allow it to cook for another minute until the bottom is cooked with brown spots. Once done remove from skillet and place it on a serving platter. Continue the same process with the remaining batter and serve hot with Tameta Ni Chutney