Masaba Gupta’s Breakfast Is The Health Inspiration You Need

Masaba Gupta is a true foodie. She frequently posts her droolworthy meals including healthy and tasty breakfasts. Her top picks to start the day are South Indian delights like spinach dosa, semolina appe and uttapam. She is also fond of colourful and tasty chillas. Last month, she shared a photo of a yummy crepe loaded with a lot of healthy ingredients like pumpkin, bajra, sesame and spinach. Now, Masaba is back with her another nutritious and tasty chilla. Recently, the 34-year-old fashion designer and actress shared a story on Instagram giving a sneak peek of her breakfast to the fans. 

She uploaded a photo of her breakfast on the social media which included two plates with tasty desi delights. In the first photo was an irresistible serving of moong dal chilla along with some greens. Another plate featured two hard boiled eggs, halved and sprinkled with chaat masala. Masaba posted the photo with a caption, “Back to my chillas. This one's yellow moong.”    

Moong dal chilla is a super-nutritious dish that is prepared with split moong lentils and vegetables along with a bunch of spices and herbs. Besides breakfast, this tasty chilla can also be relished as an evening snack with tea or coffee. If you also want to make moong dal chilla for your next breakfast, here is a quick recipe for you: 

Moong Dal Chilla   


  • ¼ cup split green gram   
  • 1 ½ inch ginger    
  • 5-6 garlic (roughly chopped)   
  • 1 onion (roughly chopped)   
  • 3 green chillies (roughly chopped)   
  • Salt to taste   
  • ¼ tsp red chilli powder   
  • Oil   
  • ¾ cup green chutney   
  • 3/4 cup paneer   


  • Soak the dal water for about an hour. Drain and grind it with ginger, garlic, onion, chillies and salt. Add chilli powder and mix well.    
  • Heat a pan and grease it with oil. Spread a ladle full of the prepared batter like a chilla. Drizzle some oil and cook on medium heat.    
  • Cook on one side and carefully flip over. Cook till both sides are done.   
  • Serve hot with some green chutney.