By Akshara
November 13, 2026
Crisp at the edges and tender inside, these gluten-free moong dal chillas offer a wholesome, protein-rich start to busy weekday mornings. Blended split yellow lentils spiced with ginger, green chilli, and cumin cook up into golden savoury crepes in minutes, pairing effortlessly with yoghurt or green chutney.
 1 cup split yellow moong dal, soaked in warm water for 30 minutes and drained  1/2 inch fresh ginger, roughly chopped  1 green chilli  1/2 teaspoon cumin seeds  1/4 teaspoon turmeric powder  2 tablespoons finely chopped fresh coriander  Salt to taste  Water as needed  Oil or ghee for pan-frying 
Blend the drained moong dal with fresh ginger, green chilli, cumin seeds, and a splash of water into a smooth, pourable batter slightly thicker than crepe batter.
Transfer the batter to a bowl and whisk in the turmeric powder, chopped fresh coriander, and salt until well combined.
Heat a lightly greased non-stick tawa over medium flame, pour a ladleful of batter onto the centre, and spread it outward in a thin circular motion.
Drizzle a few drops of oil or ghee around the edges, cook for two minutes until golden and crisp underneath, flip to cook the other side for one minute, and serve hot.