Moong-Chana-Besan Chilla Recipe: If you are looking for a breakfast option that is quick to prepare and keeps you feeling full for a long time, the Moong-Chana-Besan Chilla is an excellent choice. If you are bored with the usual Poha, Upma, or Parathas, this easy recipe can add a refreshing change to your breakfast routine. Made from Moong dal (split yellow moong), Chana dal (split Bengal gram), and Besan (gram flour), this chilla is slightly crispy on the outside and soft on the inside. Adding ingredients like onions, tomatoes, capsicum, garlic, and green chilies further enhances its flavor.

The best part is that it requires no elaborate preparation. Even during the morning rush, you can quickly prepare the batter and cook up hot, delicious chillas in just a few minutes. Serving it with curd or green chutney makes the meal even more enjoyable.

Ingredients for Moong-Chana-Besan Chilla
For this recipe, take half a cup of Moong dal, half a cup of Chana dal, and half a cup of Besan. Additionally, finely chop one medium tomato, one onion, half a capsicum, and 4-5 cloves of garlic. Keep 1-2 green chilies, salt, and some fresh coriander leaves ready according to your taste. For spices, you can use ¼ teaspoon turmeric powder, ½ teaspoon cumin powder, ¼ teaspoon red chili powder, and ½ teaspoon coriander powder. Use oil as needed for cooking the chilla.

How to make Moong-Chana-Besan Chilla?
First, prepare the batter
Wash the Moong and Chana dals thoroughly and soak them in water for some time. Once the lentils soften, drain the excess water, transfer them to a mixer, and grind into a smooth paste, adding a little water as needed. Now, transfer this paste to a large bowl and mix in the Besan. Gradually add water to create a batter with the right consistency—one that spreads easily on the griddle (tawa). The batter should be neither too thick nor too runny.

Add vegetables and spices
Now, add the finely chopped onion, tomato, capsicum, and garlic to the batter. Add green chilies, turmeric, cumin powder, coriander powder, red chili powder, and salt to the mixture. Finally, add fresh coriander leaves and mix the batter thoroughly. If you prefer a crispier *chilla*, keep the batter slightly thinner.

Cooking on the Tawa
Heat a non-stick or iron *tawa* (griddle) and lightly grease it with oil. Once hot, pour a ladleful of batter onto the *tawa* and spread it thinly into a round shape using the back of a spoon. Avoid making the *chilla* too thick, as it may take longer to cook through. When the edges start turning golden, drizzle a little oil around the sides and carefully flip it over. Cook the other side well until both sides are golden brown and crispy.

Transfer the hot *chilla* to a plate and serve with green coriander-mint chutney, tomato chutney, or yogurt. You can also garnish it with some fresh coriander leaves. This *chilla* isn't just for breakfast; it can easily be prepared as a light evening snack or a simple dinner option.

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