Mini multigrain vegetable chilla (savoury Indian pancakes) is my go-to breakfast, tiffin and snack recipe, especially with a moody 5-year-old! They are perfect for the morning rush schedule and super easy to slip in any vegetable I want in disguise 🙂 Tasty for her, healthy for me – win-win.
These chillas are incredibly versatile. You can serve them with your favorite chutney or sauce, or enjoy them with a side of yogurt. They’re also easy to prep ahead. The batter can be made an evening before with soaked dal or instantly with moong dal atta.
For these, I have used soaked yellow moong dal blended to a fine paste. To this, I add in a lot of seasonal vegetables like grated gourd, carrots, tomatoes, spring onions, etc. Throw in some seasoning and bring it all together with a mix of rice, jowar and besan flour.
Why multigrain vegetable Chillas are a Healthier Choice:
A simple vegetable chilla is usually made with just besan (gram flour) and some spices but adding dal, vegetables and a mix of flour makes them tastier and healthier!
- High in Protein: Moong dal is an excellent source of plant-based protein, making these chillas a great option for vegetarians and vegans. I have also added low-carb keto flour which is high in protein, with a mix of seeds, peanuts, almonds, and coconut flour.
- Loaded with Nutrients: The addition of multi-grains like millet, rice and dal flour and seasonal vegetables like gourd, carrots, tomatoes, and green onions adds a boost of vitamins, minerals, and fibre.
- Easy to Digest: Moong dal is easy to digest, making it a great choice for people with sensitive stomachs.
Multigrain vegetable Chilla
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- ¼ cup yellow moong dal soaked for at least 4 hours
- ½ cup mixed vegetables finely chopped spring onion, tomato, green capsicum, carrot
- 6-7 fresh coriander leaves finely chopped
- ¼ cup multigrain flour mix rice, jowar and besan
- 1 tsp ginger grated
- Salt and black pepper to taste
- 1 pinch asafoetida
- 4-5 curry leaves
- Oil for cooking
Instructions
- Drain the soaked dal. Add to a mixer with ginger and green chillies (if using). Add some water and blend to a thick paste. Add water little by little so as not to make it very runny.
- Remove in a mixing bowl. Add chopped vegetables, fresh coriander, flour, salt and pepper. Mix well. Add more water if required.
- In a small tadka pan, heat 1 tbsp oil. When the oil is hot, add hing, cumin seeds and curry leaves.
- When the seeds start to crackle, remove from heat and add to the batter. Mix well.
- Put the pancake pan on medium heat. Add just a touch of oil to each mould.
- Pour in batter in each, drizzle some oil from top. Cover and cook for 4-5 mins.
- Remove the cover, flip the pancakes, and cook again. If they are sticking, add some oil from the sides. Cook for another 4-5 mins.
- Remove in a plate and repeat for the rest of the batter.
- Serve with ketchup, chutney, or a side of yogurt.
Notes
- I have used yellow moong dal in the recipe, green whole moong dal as well as the split green moong dal can also be used. They need to be soaked for longer.
- Moong dal sprouts can also be used to make the chillas.
Apart from yellow moong dal, green moong dal and sprouts also go well and add in more fibre as well. Soak the green moong dal at least overnight.
I love my pancake-making pan to make these. It makes 4 mini chillas that are just the size to pack in tiffin. I have just started to share my tiffin ideas on Instagram. Do follow to stay tuned with what’s cooking in my home! 🙂
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