Gluten free recipe

Yogurt and moong daal chilla

Yogurt and moong daal chilla

I make these gluten-free crepes very often. This is super easy to make, and you do not need a lot of spices for this, even the basic turmeric, red chili powder/paprika, and salt are enough. Even before we jump to the ingredients section, I would like to discuss the importance of Moong Daal with you. Some of you who are visiting my blog from a foreign land might not have heard of this particular lentil at all. So what exactly is Moong Daal?

Moong Daal is dehusked Mung Beans.  It is petite, light yellow in color and this lentil is loaded with the good stuff. They are skinned and split so it is easier to cook them also these are easier to digest compared to other legumes. Yellow Moong Dal is packed with protein and low carbs, it is one of the best vegetarian superfoods. Also, it is rich in Iron, supports healthy weight loss and cravings by increasing the “I am full” hormone, cholecystokinin (CCK) and fewer cravings. As a naturally low glycemic index food, moong beans as part of a healthy diet have been shown to support healthy glucose, insulin and fat levels in the blood. So now that you know about the huge benefits, it really doesn’t make any sense to leave this lentil behind. I am going to make the Chila today. In India, we have chillas made with different lentils or flours. You can use the same recipe, replace moong daal with Besan (Chickpea flour) and make Besan Chila.


Soak: 8 hours

Cooking time+ prep: Under 15 mins

Soak 1 cup of Moong Daal (dehusked Mung Beans) overnight.


Moong Daal: 1 cup.

TIP: Soak overnight. Remove extra water and blitz in a blender in the morning. The consistency should be slightly runny. Like an omelet mixture. Add water later after you take it off the blender. That way you would know how much to add. Add water after you have mixed all the fresh ingredients together.

Yogurt: 1/2 cup (vegans can choose coconut yogurt)

Onion: 1 medium size. Finely Chopped

Green Chillies: 2-3 chopped

Green fresh coriander: 1/4 cup chopped


Red Chilli Powder: 1 tsp

Turmeric: 1 tsp

Caraway Seeds (Ajwain): 2 tsp

Oil: to cook the crepes/chilla

Non-Stick Pan


In a bowl, mix all the ingredients together with the moong daal paste, if you feel the mixture is too thick, add water. do not add a lot of water, add it slowly. The final mixture consistency should be slightly thicker than your omelet mixture. Runny but not too runny. I keep my mixture runny because after all these months I have mastered these crepes, so I can manage the runny mixture. But if this is your first time making these then you start with the thicker version first.


Pour the mixture: In a hot non-stick pan, pour a few drops of oil of your choice and now pour the batter with a ladle. Pour just once. And move the pan in the circular motion to spread the batter on the pan. Just like how you would spread the omelet in the pan. If you use the spoon to spread them then the crepes would stick to the pan and it will be too difficult to flip them later. So move your pan do not use the spoon to spread. And now you know why I asked you to keep the mixture thin so that you could spread the batter evenly on the pan.

Let this cook in the pan on low heat. After two minutes, increase the heat to medium.

When the sides of the crepe start browning or they start looking crisp, then it is time to flip them.

Gently pick up the crepe with a flat spoon and flip it.

Let the other side cook too.

Both sides should take 5-7 minutes to cook. But it also depends upon how thick or thin it is your batter.

The thinner batter will take more time.

When the crepe looks crisp and takes proper form and shape, it also turns slightly brown or dark yellow in color.

It is cooked. Serve with the green coriander chutney. Enjoy your gluten free yogurt and moong daal chilla.

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