A high-protein, crispy savory pancake that tastes like a cross between a pizza and a moong dal chilla

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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

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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)

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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.

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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.

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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

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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.

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Serving Suggestions

Serve with:

• Mint yogurt dip
• Garlic curd dip
• Hot sauce
• Green chutney

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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.

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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.

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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