Is moong dal chilla good for weight loss?

It can support a calorie deficit. It is high in protein and fiber and low in oil, which helps you stay full for fewer calories.

Can I make the batter ahead?

Yes. The batter keeps for up to two days in the fridge, so you can cook fresh chillas through the week.

High-Protein Moong Dal Chilla

Name: High-Protein Moong Dal Chilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cup moong dal (split, skinless) (soaked 2-3 hours); 1 tsp ginger (grated); 1 green chilli (optional); 2 tbsp coriander leaves (chopped); to taste salt; 2 tsp oil (for cooking, total)

indiannorth-indian high-proteinvegetariangluten-freelow-oil

This high-protein moong dal chilla is a simple breakfast or light dinner for days when you want something filling without a heavy meal. It uses soaked moong dal, minimal oil, and an optional side of curd or paneer for extra protein.

It is naturally gluten-free, holds well for meal prep, and takes swaps easily, so you can cook it with what is already in your kitchen.

2 Serves

10 min Prep

15 min Cook

25 min Total

easy Difficulty

Nutrition

240 Calories
18 g Protein
28 g Carbs
6 g Fat
7 g Fiber

Nutrition estimate per serving.

Ingredients

1 cup moong dal (split, skinless) (soaked 2-3 hours)
1 tsp ginger (grated)
1 green chilli (optional)
2 tbsp coriander leaves (chopped)
to taste salt
2 tsp oil (for cooking, total)

Instructions

Drain the soaked moong dal and blend with ginger, green chilli, and a little water into a smooth, pourable batter. Stir in coriander and salt.
Heat a non-stick tawa over medium heat and lightly grease it.
Pour a ladle of batter and spread it thin into a circle.
Drizzle a few drops of oil around the edges and cook until the underside is golden and the edges lift, about 2-3 minutes.
Flip and cook the other side for 1-2 minutes. Repeat with the remaining batter.

Why this is weight-loss-friendly

It is built on moong dal for protein and fiber and uses minimal oil, so it stays filling for the calories without a heavy feel.

Substitutions

No moong dal soaked? A quick besan (gram flour) chilla works with the same method.
Add a side of curd or a little paneer in the filling for extra protein.
Make it vegan by skipping the curd side and serving with green chutney.

Variations

Add finely chopped spinach, grated carrot, or onion to the batter for more volume and fiber.
Fold in a spoon of crumbled paneer before flipping for a stuffed version.

Storage & meal prep

Batter keeps up to 2 days refrigerated in an airtight container. Cooked chillas reheat best on a tawa rather than a microwave.

Blend a larger batch of batter at the start of the week and cook chillas fresh in a few minutes each morning.

Common mistakes

Batter too thick: the chilla turns dense and undercooks. Thin it with a little water until pourable.
Too much oil: measure it. A few drops per chilla is enough on a non-stick tawa.
Heat too high: the outside browns before the inside sets. Keep it on medium.

FAQs

Is moong dal chilla good for weight loss?: It can support a calorie deficit. It is high in protein and fiber and low in oil, which helps you stay full for fewer calories.
Can I make the batter ahead?: Yes. The batter keeps for up to two days in the fridge, so you can cook fresh chillas through the week.

Related recipes