A high-protein, crispy savory pancake that tastes like a cross between a pizza and a moong dal chilla
Ingredients
For the Chilla Base
- 1 cup yellow moong dal (split yellow lentils)
- 2–3 tbsp water (for blending)
- 1 green chili
- 1-inch ginger
- Salt to taste
- ½ tsp oregano
- ½ tsp chili flakes
- ¼ tsp turmeric (optional)
- 1 tsp eno/fruit salt or ¼ tsp baking soda (optional, for extra crispness)
Pizza Toppings
Choose one protein:
- 100 g low-fat paneer (crumbled or cubes)
or - 120 g cooked shredded chicken
Vegetables:
- ¼ onion, thinly sliced
- ¼ capsicum, thinly sliced
- 1 small tomato, deseeded and chopped (optional)
Other toppings:
- 2 tbsp pizza sauce or thick tomato chutney
- 30–40 g low-fat mozzarella cheese
- Oregano + chili flakes for garnish
For Cooking
- 1–2 tsp olive oil or ghee spray
Step 1: Prepare the Moong Dal Batter
Wash the moong dal 3–4 times.
Soak it in water for:
- 3–4 hours minimum
- Overnight works even better.
Drain completely.
Blend with:
- Green chili
- Ginger
- Salt
- Very little water
You want a thick but pourable batter.
Consistency should be similar to dosa batter but slightly thicker.
Rest for 10–15 minutes.
Add:
- Oregano
- Chili flakes
- Eno/baking soda (optional, just before cooking)
Step 2: Prep the Toppings
Paneer Version
- Crumble or cube low-fat paneer.
- Toss with:
- pinch of salt
- chili flakes
- black pepper
Chicken Version
Use cooked shredded chicken.
Quick seasoning:
- Salt
- Pepper
- Garlic powder
- Chili flakes
Vegetables
Slice onions and capsicum thinly so they cook quickly.
Step 3: Cook the Crispy Chilla Base
Heat a non-stick pan or cast-iron tawa on medium heat.
Lightly grease with oil.
Pour a ladle of batter in the center and spread gently into:
- medium-thin circle
- slightly thicker than a dosa
Cook on medium flame for 3–4 minutes.
Drizzle a few drops of oil around the edges.
Once the bottom becomes:
- golden
- crisp
- easy to lift
flip it carefully.
Cook the second side for 1–2 minutes.
Step 4: Turn It Into Pizza
Lower the flame.
Spread:
- 2 tbsp pizza sauce
Add:
- Paneer/chicken
- Onion
- Capsicum
- Cheese
Sprinkle:
- Oregano
- Chili flakes
Cover with a lid.
Cook on low flame for 3–5 minutes until:
- cheese melts
- bottom becomes extra crispy
Step 5: Final Crisping Trick
For restaurant-style crispness:
After cheese melts:
- uncover
- cook 1 extra minute on medium flame
This removes moisture and crisps the base.
Serving Suggestions
Serve with:
- Mint yogurt dip
- Garlic curd dip
- Hot sauce
- Green chutney
Meal Prep Tips
Batter Storage
Moong batter stays good in fridge for:
- 2 days
Prepped Toppings
Store chopped veggies and cooked chicken separately.
Reheating
Reheat on a pan instead of microwave to keep crisp.
Common Mistakes
Batter too thin
Chilla becomes soft and breaks.
High flame
Outside burns before inside cooks.
Too many toppings
Makes the base soggy.
Covering too long
Steam softens the crispness.
Quick Timing Guide
| Step | Time |
|---|---|
| Soaking dal | 4 hrs |
| Batter prep | 10 mins |
| Cooking base | 5 mins |
| Pizza finish | 5 mins |
| Total active cooking | ~20 mins |