Good morning everyone aaj ferse dosa ban raha hai
Good morning everyone aaj ferse dosa ban raha hai is a easy Indian recipe that serves 3. 210 calories per serving. Recipe by ŚhyAnu kitchen on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $7.97 total, $2.66 per serving
Ingredients
- 2 cups Moong Dal (split yellow gram) (soaked 4–5 hours or overnight, then drained)
- 0.9 cup White Rice (any inexpensive variety) (soaked together with the dal, then drained)
- 1 inch piece Fresh Ginger (peeled and roughly chopped)
- 2 pieces Green Chilies (seeds removed for less heat if desired)
- 0.5 teaspoon Salt (or to taste)
- 2 tablespoons Vegetable Oil (for cooking the chillas)
- 0.5 teaspoon Cumin Seeds (optional, adds aroma)
- 0.25 teaspoon Turmeric Powder (optional, for color)
Instructions
Soak Dal and Rice
Rinse 2 cups of moong dal and 0.9 cup of rice, then place them in a large bowl, cover with water and let soak for 4–5 hours or overnight.
Time: PT5M
Drain and Rinse
After soaking, drain the water and give the dal and rice a quick rinse. Set aside in the mixing bowl.
Time: PT2M
Blend the Batter
Add the soaked dal, rice, 1 inch ginger piece, 2 green chilies, ½ tsp salt, ½ tsp cumin seeds, and ¼ tsp turmeric to the blender. Add ½ cup water (adjust as needed) and blend to a smooth, pourable batter.
Time: PT5M
Rest the Batter (optional)
Let the batter sit for 5 minutes to allow any air bubbles to rise; this step is optional but helps achieve an even crisp.
Time: PT5M
Heat the Skillet
Place a non‑stick skillet over medium‑high heat and add ½ tablespoon oil, spreading it thinly.
Time: PT2M
Temperature: Medium‑high
Cook the First Chilla
Pour a ladleful of batter onto the hot skillet and quickly spread it in a thin circle (about 6‑8 inches). Drizzle a few drops of oil around the edges.
Time: PT2M
Temperature: Medium‑high
Flip and Finish
Cook for 1–2 minutes until the underside turns golden brown and crisp, then flip and cook the other side for another minute.
Time: PT2M
Temperature: Medium‑high
Repeat for Remaining Batter
Wipe the skillet clean, add a little more oil, and repeat steps 5‑7 until all batter is used.
Time: PT10M
Temperature: Medium‑high
Serve
Serve hot chillas with coconut chutney, tomato ketchup, or plain yogurt.
Time: PT2M
Nutrition Facts
- Calories
- 210
- Protein
- 10 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 4 g
Dietary info: Vegetarian, Vegan, Gluten‑Free, Dairy‑Free
Ingredient Substitutions
- Instead of Moong Dal (split yellow gram): Split green gram, Yellow lentils
- Instead of White Rice (any inexpensive variety): Quinoa, Millet
- Instead of Fresh Ginger: Ginger paste
- Instead of Green Chilies: Jalapeño, Serrano pepper
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Mixing Bowl
- Blender or Food Processor
- Non‑stick Skillet
- Spatula
- Measuring Cups
- Ladle (optional)
Critical Steps — Do Not Skip
- Soaking the moong dal and rice for several hours.
- Blending to a smooth, pourable batter.
- Spreading the batter thinly on a hot skillet for crispiness.
Chef Tips from the Video
- A pinch of baking soda (¼ tsp) can make the chilla slightly fluffier without losing crispness.
- For extra flavor, add a handful of chopped coriander or a few curry leaves to the batter.
- Use a non‑stick skillet or a well‑seasoned cast iron griddle for the best texture.
Troubleshooting
Batter is too thick and does not spread.
Add water a tablespoon at a time and blend until the batter reaches a thin pancake‑like consistency.
Batter is too runny; chilla tears apart.
Add a tablespoon of soaked dal or rice flour to thicken, then blend again.
Chilla is soggy, not crisp.
Make sure the skillet is hot before pouring batter and spread the batter as thinly as possible. Use a little more oil around the edges.
Storage
Refrigerator: Store leftover chillas in an airtight container for up to 2 days; reheat on a skillet or microwave.
Freezer: Not recommended as texture becomes soggy after thawing.
Room temperature: Can sit at room temperature for up to 1 hour; after that, keep refrigerated.
Make-Ahead Tips
- Soak dal and rice the night before and keep them refrigerated.
- Blend the batter a few hours ahead; store in a sealed jar in the fridge.
- If the batter thickens after resting, add a splash of water before cooking.
Frequently Asked Questions
What is the cultural significance and history of Moong Dal Chilla in Indian cuisine?
Moong Dal Chilla, also known as 'Moong Daliya Cheela', is a traditional North Indian street‑food snack that dates back centuries. It was originally a frugal way to use lentils and rice to create a protein‑rich, gluten‑free pancake for breakfast or travel meals.
What are the traditional regional variations of Moong Dal Chilla in Indian cuisine?
In Gujarat, the chilla is often spiced with ajwain and served with sweet tamarind chutney. In South India, a similar pancake called 'Pesarattu' uses whole green gram and is paired with coconut chutney. Some regions add grated carrots or spinach for extra nutrition.
How is Moong Dal Chilla authentically served in Indian households?
Traditionally, the chilla is served hot with fresh coriander‑mint chutney, tomato ketchup, or plain yogurt. It may also be accompanied by a side of pickle or a dollop of ghee for extra richness.
During which occasions or festivals is Moong Dal Chilla commonly prepared in Indian culture?
Moong Dal Chilla is a popular breakfast during fasting days like Navratri, as it is light yet nourishing. It is also prepared for weekend brunches and as a quick snack for school‑going children.
What makes Moong Dal Chilla special or unique in Indian cuisine?
The combination of soaked dal and rice creates a naturally crisp texture without any fermentation, making it quicker than dosa while still delivering high protein and a low‑glycemic profile, which is prized in Indian home cooking.
What are common misconceptions about Moong Dal Chilla?
Many think the batter must be fermented for several hours, but the addition of rice and proper grinding yields crisp chillas instantly. Another myth is that it must be made only with yellow moong; green gram works equally well.
What are the most common mistakes to avoid when making Moong Dal Chilla?
Common errors include using a batter that is too thick, not heating the pan enough, and spreading the batter too thickly. All of these result in a soggy, under‑cooked chilla.
Why does this Moong Dal Chilla recipe use rice instead of only moong dal?
Adding rice increases the starch content, which helps the chilla become extra crispy on the edges without needing fermentation. It also balances the texture, making the pancake lighter.
Can I make Moong Dal Chilla ahead of time and how should I store it?
Yes, you can soak the dal and rice the night before and blend the batter a few hours ahead. Store the batter in a sealed jar in the refrigerator and give it a quick stir before cooking. Cooked chillas keep in the fridge for up to 2 days and can be reheated on a skillet.
What does the YouTube channel ŚhyAnu kitchen specialize in?
The YouTube channel ŚhyAnu kitchen focuses on simple, everyday Indian home‑cooking recipes, especially quick breakfast and snack ideas that use minimal equipment and affordable ingredients.
How does the YouTube channel ŚhyAnu kitchen's approach to Indian cooking differ from other Indian cooking channels?
ŚhyAnu kitchen emphasizes real‑life, time‑saving techniques like soaking and grinding without fermentation, and often shares personal anecdotes that make the recipes feel like a family kitchen rather than a polished studio production.
Last updated: September 6, 2026
