Moong dal chilla or pudla are savoury pancakes made all around India. They’re perfect for breakfast or quick lunches.
These savoury pancakes are known as “chilla” or “cheela” in Hindi and “pudla” in Gujarati.
Moong dal chilla are savoury Indian pancakes made from soaked and ground yellow moong lentils, then lightly spiced. Chilla are pan-cooked until golden, then served hot with chutneys, pickles, yogurt or masala tea .
They are often enjoyed as a breakfast, snack, or light meal.
Chilla can either be prepared with split moong dal or besan (gram flour) – like these carrot chilla . They can even be used as vegan & gluten-free wraps. Just omit the spices!
These savoury zucchini pancakes are another favourite of mine, that are vegan and comes together in just 15 minutes.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Yellow Moong Daal – you need to use yellow moong dal (dhuli moong dal). Soak the dal for at least 3-4 hours or ideally overnight.
- Green chillies and ginger – fresh
- Turmeric powder and garam masala or cumin coriander powder
- Salt to taste
- Oil to fry
Optional:
- Veggies such as chopped spinach, methi (fenugreek leaves), chopped onion, grated carrots or grated courgette to add colour and texture.
- Minced garlic
- Dried fenugreek (kasoori methi)
Hayley’s Tips
- Soak the dal overnight if you can as this will help the dal grind more smoothly.
- Grind the lentils with as little water as possible so this way you’ll have a smoother batter.
- Aim for a batter that is a little thicker than dosa batter but still spreadable.
- If you have thinned yours out too much, add besan or rice flour to thicken.
- Make sure the pan is heated properly before pouring the batter to prevent sticking.
- You can also spread water over the tawa with a kitchen towel to prevent the batter sticking and easy spread.
- Use the back of a ladle to spread the batter and cook on medium flame. Too high and it’ll burn, too low and it becomes chewy.
- Flip once the edges start lifting and turn golden.
Serving Suggestion
My Mum used to serve me and my brother these pudla for breakfast or lunch with plain yogurt or ketchup.
Now, I tend to eat them either with a pickle such as keri no chundo or with avocado and a finely chopped kachumber salad .
Tofu bhurji is a delicious and filling pairing with pudla.
Storage
Pudla are best eaten immediately after cooking as they tend to dry out and loose texture.
They can be stored in an airtight container for 1 day and reheated in the microwave.
You can store any unused batter in the fridge for 2 days. Give the batter a good mix and check consistency – you may need to add some more water to it.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Pudla – Moong Dal Chilla
Equipment
- Blender
- Griddle
Ingredients
- 1 cup yellow moong dal
- 3 green chillies
- 1 inch ginger
- ½ teaspoon turmeric
- ½ tsp garam masala
- ¼ cup spinach finely chopped
- 1 teaspoon salt to taste
- 4-5 tablespoon oil
Instructions
- Make a smooth batter by grinding soaked dal, chillies and ginger with little water in a grinder.
- Add the masala, veggies of choice, and salt.
- Mix well.
- Smear a large, wide, non-stick frying pan with 1 teaspoon of the oil and set over medium heat.
- When very hot, stir the batter and pour about one ladleful on to the centre of the pan.
- Using the back of a ladle quickly spread the batter to make a round pancake.
- Cook for 2-3 minutes or until the pancake is golden at the bottom.
- Drizzle a teaspoon of oil around the edges of the pancake.
- Turn the pancake over and cook, for a further minute or until golden on both sides.
- Remove from the heat. Repeat with the remaining batter. Remember to stir the batter before each ladle.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2010.
Pudla - Moong Dal Chilla
Equipment
- Blender
- Griddle
Ingredients
- 1 cup yellow moong dal
- 3 green chillies
- 1 inch ginger
- ½ teaspoon turmeric
- ½ tsp garam masala
- ¼ cup spinach finely chopped
- 1 teaspoon salt to taste
- 4-5 tablespoon oil
Instructions
- Make a smooth batter by grinding soaked dal, chillies and ginger with little water in a grinder.
- Add the masala, veggies of choice, and salt.
- Mix well.
- Smear a large, wide, non-stick frying pan with 1 teaspoon of the oil and set over medium heat.
- When very hot, stir the batter and pour about one ladleful on to the centre of the pan.
- Using the back of a ladle quickly spread the batter to make a round pancake.
- Cook for 2-3 minutes or until the pancake is golden at the bottom.
- Drizzle a teaspoon of oil around the edges of the pancake.
- Turn the pancake over and cook, for a further minute or until golden on both sides.
- Remove from the heat. Repeat with the remaining batter. Remember to stir the batter before each ladle.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Methi Muthiya, or methi na muthiya, is a Gujarati snack food most commonly enjoyed at tea time or as a light lunch.
Muthiya is a popular snack made from a spiced dough shaped into small dumplings, which are then either steamed or fried. Muthiya can be flavoured in different ways, I also prepare dudhi muthiya and bhaat methi na rasiya muthiya.
My version is made using whole wheat flour, bajra flour, and fresh fenugreek (methi). The result is a wholesome, earthy flavour with a hit of flavour from the methi. These muthiya are seasoned with spices and sesame seeds, making them aromatic and flavourful.
Steamed muthiya are soft and light, often tempered with mustard seeds and curry leaves, while the pan-fried version turns crispy and golden, perfect as a crunchy snack or a side with ginger tea and green chutney .
We use fried muthiya using methi to make another Gujarati winter recipe surti undhiyu .
Other recipes with methi often made in my kitchen are my methi thepla , bajra methi dhebra , methi makai na vada , baingan methi and aloo methi .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Methi – I am using fresh fenugreek leaves. Frozen methi works fine too.
Flours – wholewheat flour, bajra flour (pearl millet flour) and gram flour (besan). These muthias can be prepared without bajri flour.
Oil – for moin. Use mild flavoured oil.
Ginger chilli – crushed
Spices – turmeric powder, ground cumin and coriander, red chilli powder and garam masala.
Sugar or grated jaggery
Plain sour yogurt , for vegan options use non-dairy yogurt or lemon juice.
Sesame seeds and carom seeds
Bicarbonate of soda or baking powder
Vaghar (Tadka)
Oil
Mustard seeds , cumin seeds, sesame seeds
Hing (make sure it is wheat free for gluten-free diets)
Curry leaves
Green chillies (optional)
Garnish
Kothmir – fresh cilantro/coriander leaves
Tips
Methi muthiya tastes best when made using fresh fenugreek leaves.
You must add oil whilst kneading the dough as the oil makes muthia soft.
A tablespoon of semolina or coarse ground besan provides really good texture too.
For gluten-free diets skip wholewheat flour, and instead use rice flour, millet flour or jowar flour and besan.
Storage
Store leftover muthiya in an airtight container and keep refrigerated for up to 2 days. Reheat in the microwave or stovetop.
Muthiya freeze very well. After cutting them into slices place them on a baking tray in a single layer. Leave the tray in the freezer until they freeze, then put them in a zip lock bag or airthight container.
To eat, complete the tempering directly with frozen muthiya and cook until piping hot.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Bajri Methi Muthia (Steamed Muthiya)
Equipment
- Steamer
Ingredients
- 3 cup methi fresh fenugreek leaves
- 1 cup wholewheat flour chapati flour
- 1 cup pearl millet flour bajre ka atta
- ¼ cup gram flour chane ka atta
- 3 tablespoon ginger-green chilli paste or crushed
- 4 tablespoon oil
- ¼ cup plain yogurt sour
- 3 tablespoon sugar or grated jaggery
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cuminand coriander
- ½ teaspoon garam masala optional
- ½ teaspoon baking powder or baking soda
- 1 tablespoon sesame seeds
- 1 teaspoon carom seeds ajwain
- salt
Vaghar
- 3 tablespoon oil
- 1 tablespoon mustard seeds rai
- 1 tablespoon cumin seeds jeera
- ½ teaspoon hing
- 2 tablespoon sesame seeds
- 1 sprig curry leaves
- 4 green chillies slit or round cut (optional)
Garnish
- 4 tablespoon coriander leaves
Instructions
- Wash methi and roughly chop.
- In a wide plate or mixing bowl, add all the masalas, methi, salt, sugar, yogurt, oil, sesame seeds and ginger chillies.
- Mix well.
- Add all the flours and baking soda or baking powder.
- Knead to make a soft dough that is slightly sticky. Add water as required.
- Apply a few drops of oil on your hands and divide the muthiya dough into smaller parts. Then press the dough in your fists to form a cylindrical roll.
Steam the muthiya
- Place muthiya in a greased plate that has holes. Leave a small gap between the rolls to allow for expansion.
- Prepare your steamer by adding water to the base and bring to a boil.
- Steam methi muthiya on medium-high for 15-20 minutes or until a knife inserted into the centre comes out clean.
Tempering
- Let the steamed muthia cool in the tray for 5-10 minutes before removing.
- Slice each roll into thin oval-shaped pieces.
- Heat oil in a frying pan for tempering. Add mustard seeds, cumin seeds and hing. When they start spluttering, add the curry leaves and green slit chillies (if using).
- Tip in the steamed muthiya and sauté them for few minutes or until they become golden brown and crispy at the edge.
- Sprinkle fresh chopped coriander leaves and serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2016.
