Oats & Moong Dal Chilla - High-Protein Savoury Indian Pancake
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
If your mornings need something warm, savoury and actually filling, this Oats & Moong Dal Chilla belongs on your table. Instead of leaning only on gram flour, we soak yellow moong dal and blitz it with rolled oats to build a batter that is naturally high in plant protein and slow-digesting fibre.
The result is a soft-centred chilla with lacy golden edges, studded with onion, tomato, coriander and a hit of ginger-green chilli. It cooks in minutes, folds neatly into a tiffin, and pairs beautifully with mint chutney or a bowl of curd. At DietGhar we love it because it keeps you steady until lunch instead of spiking and crashing.
Ingredients
How to Make It
Drain the soaked moong dal and rinse it well under running water.
Add the drained dal, rolled oats and about 3/4 cup water to a blender jar. Grind for 45-60 seconds until you get a mostly smooth batter. A little graininess is fine and gives the chilla texture.
Pour the batter into a mixing bowl. Add besan, cumin seeds, ajwain, turmeric, red chilli powder, grated ginger and salt. Whisk well.
Fold in the chopped onion, tomato, green chilli and coriander. Stir to combine.
Check the consistency: the batter should pour from a spoon in a smooth ribbon, like dosa batter. Add 1-2 tbsp water if it feels thick, or 1 tsp besan if it looks runny.
Rest the batter for 10 minutes. This lets the oats hydrate and the batter thicken slightly.
Heat a flat non-stick or cast-iron tawa over medium heat. Sprinkle a few drops of water; it should sizzle and evaporate. Wipe the surface with a halved onion or a paper towel dipped in a few drops of oil.
Pour one ladle of batter in the centre. Using the back of the ladle, spread it outward in a spiral to make a 6-7 inch round. Do not press too hard; work gently.
Drizzle 1/2 tsp oil around the edges. Cook for 1.5-2 minutes on medium heat until the edges lift and the base turns golden.
Flip with a thin spatula and cook the second side for about 1 minute, pressing lightly, until golden spots appear.
Repeat with the remaining batter, stirring it before each ladle since the vegetables settle.
Serve hot with mint-coriander chutney, tomato chutney or a small bowl of plain curd.
Nutrition per serving
* Approximate values per serving
Health Benefits
Steady blood sugar: Moong dal and oats are both low-glycaemic ingredients. Their combination with fibre-rich vegetables slows glucose release, making this chilla a smart pick for PCOS and diabetes management.
Plant protein that satisfies: Each serving delivers over 12 g of protein, which supports muscle repair and keeps hunger pangs away through the morning.
Gut-friendly fibre: The soluble fibre in oats feeds beneficial gut bacteria, while ajwain helps ease bloating and digestion.
Light on the heart: Made with minimal oil and no refined flour, this chilla fits comfortably into a heart-healthy eating pattern.
Pro Tips
- →Soak the moong dal ahead of time. Overnight soaking in the fridge works perfectly and cuts morning prep to minutes.
- →Grind the batter slightly coarse for a rustic texture; a fully smooth batter makes thinner, more fragile chillas.
- →If the batter thickens while resting, loosen it with a tablespoon of water rather than more besan.
- →Cook on medium heat. High heat browns the outside before the inside cooks, leaving a raw centre.
- →For an oil-free version, use a good non-stick pan and skip the drizzle. The chilla will still release cleanly.
- →Leftover batter keeps well in the fridge for up to 24 hours. Stir and use; the colour may darken slightly, which is normal.
- →Add the vegetables just before cooking if you plan to rest the batter longer, so the onion does not release too much water.
Variations
- 1Spinach chilla: blend a handful of palak leaves with the dal and oats for a green, iron-rich version.
- 2Paneer stuffing: place crumbled paneer with chaat masala in the centre, fold and cook like a stuffed paratha.
- 3Methi version: swap coriander for 2 tbsp chopped fresh methi leaves for a slightly bitter, diabetic-friendly twist.
- 4South Indian touch: add 2 tbsp grated coconut and a pinch of curry leaves to the batter.
- 5Millet swap: replace half the oats with foxtail millet for a lower-glycaemic variation.
Frequently Asked Questions
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