Sunday, May 09, 2010

green split mung dal chilla

Green split mung dal is very nutritious and healthy ,though when i was a kid i was not etall fond of this dal and i had to eat forcibily but sometimes when my mom used to make this green dosa/chilla i would love to have it ,she also uses lauki everytime in this dish as even lauki was not favourite amongst all our siblings ,and my mom's this lovely and unique combo of lauki and green dal chillas were our all time favourite snack/breakfast dish which we always cherish till date,and is also appreciated at my inlaw's place.Today i made these chillas for our breakfast and  being mother's day i am very happy to post this recipe which is one of my favourites mom's recipe .Sending this to jyoti of panchpakwan for her mother's day cooking celeberation event and preeti's green gourmet event.
ingredients :
1 cup split green mung dal ( chilka dal /split  mung bean )
1/4 cup lauki / ghia / bottle gourd/dudhi grated
2-3 green chillies
1 small pc ginger
14 tsp turmeric pwd
1-2 tsp red chilli pwd -optional( if using adjust to your taste buds )
salt to taste
oil for frying
method :
wash & soak dal for 2-3 hrs.Grind dal,green chillies and ginger coarsely using very little water,the batter consistency should be like dosa.Add grated lauki,red chilli pwd,salt and turmeric into this batter and mix well.Heat non stick pan/tava/griddle and grease it with little oil,spread a laddle full of batter in circular way just like dosa and drizzle some oil all over it,carefully with spatula turn over and fry till evenly cooked.Serve hot with   green chutney and ketch up.


  1. I make these often.They are easy and healthy but delicious.

  2. Healthy of my favourite..

  3. I am ready to have those fo r breakfast dear...Healthy n tempting.

  4. looks very tempting dear. perfect healthy food.

  5. really healthy food..nice recipe..thanks for sharing..lovely blog u have yarr..
    you are always welcome to my space.

  6. Ya really

    its amazing to hv as breakfast & better way to eat off vegiis



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