Moong Dal Chilla
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free vegan pancakes made from mung dal and lentils, seasoned with ginger and green chili. These fluffy Indian flatbreads are served warm and work as a savory breakfast or lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup moong dal (green gram lentils)
- 3 cups water for soaking lentils
- 1 green chilli
- 1 inch ginger
- 1 teaspoon cumin seeds
- 1½ teaspoon kosher salt
- 1 cup water (divided for the batter )
- ½ teaspoon ground turmeric
- 4 tablespoons rice flour
- ½ cup red onion (finely diced)
- 2 tablespoons cilantro finely chopped
- 2 tablespoons oil
At a glance
PER SERVING · TIME 280M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 675mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 43mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 675MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.