- High protein
- Gut-friendly
- Vegetarian
- Gluten-free
Pesarattu-style moong dal chilla with mint–curd dip
Soaked and ground moong dal turns into a savoury crepe that holds you until lunch — protein and fibre from one pan, no special flour needed. The curd dip adds live cultures; mint keeps it fresh.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 2
- Meal
- Breakfast
Ingredients
Serves 2
Household measures sit under each item.
Method
-
Soak the dal for a few hours or overnight. Drain, then grind with ginger, chilli and a little water to a pourable batter.
-
Stir in jeera, coriander and salt to taste. The batter should coat the back of a ladle.
-
Heat a tawa, wipe it with a little oil, and spread a ladle of batter thin, like a dosa.
-
Cook on medium until the edges lift and the base is golden, then flip and finish the other side.
-
Blend curd with mint and a pinch of salt for the dip. Serve hot.
Why this works
Moong is one of the gentlest pulses to digest, and grinding it whole keeps its fibre. Pairing with curd adds protein and live cultures — a breakfast that keeps you going until lunch.
Notes & swaps
- Batter keeps in the fridge for a day — a working-morning shortcut.
- Add grated carrot or sorakaya (bottle gourd) for an easy vegetable boost.
- Making it for a toddler? Skip the chilli and serve with plain curd.
Good for
