Moong Dal Chilla with Ghee: Batter and Pan Technique

To stop moong dal chilla sticking, begin with a lightly greased, evenly heated pan, spread a smooth pourable batter and wait until the underside sets before lifting it. Add a little ghee around the edge after spreading; a puddle of fat before pouring can make the batter slide rather than spread.

This version uses yellow split, skinned moong dal. It is not a fermented dosa batter. Plan for soaking plus about 25 minutes to blend and cook. The amount of water needed depends on how thoroughly the soaked dal is drained.

Ingredients for about six small chilla

• 100 g dry yellow split moong dal
• Fresh water for soaking; approximately 60–100 mL fresh water for blending, adjusted gradually
• 1 teaspoon grated ginger
• ¼ teaspoon cumin seeds
• 2 tablespoons finely chopped coriander
• Salt to taste
• About 10 g ghee for greasing and cooking, used as needed

A teaspoon here means 5 mL. Use a smooth non-stick pan in good condition or a well-seasoned tawa. Rough surfaces and damaged coatings will make a delicate batter harder to manage.

Make and test the batter

1. Rinse the dal, cover generously with water and soak until softened, usually several hours. In warm conditions, soak in the refrigerator and allow additional time if needed.
2. Drain and rinse. Blend with ginger, cumin and 60 mL fresh water. Add the remaining water in small increments until the batter pours in a thick ribbon. Stir in salt and finely chopped coriander.
3. Warm the pan over medium heat. Brush on a thin film of ghee, then lower the heat before adding batter. Pour a small ladleful and spread gently from the centre outwards.
4. Drizzle a little ghee around the edge. Cook until the surface looks set and the edges begin to release, roughly 2–3 minutes depending on thickness. Slide a flat spatula under the chilla, turn and cook the second side until cooked through.
5. Use the first small chilla as a pan and batter check. Adjust one thing at a time before making the remaining portions.

Adjust from the first chilla

If the batter sets before you can spread it, take the pan off the heat briefly before the next pour. If it remains wet and pale for a long time, raise the heat slightly. If it drags into thick ridges, add a teaspoon of water to the batter and stir before trying again.

Watery batter can produce fragile edges. Do not solve every tear by adding more ghee: first allow the base to set and check whether the pancake is too thin. Finely chopped additions work better than large onion or vegetable pieces, which can catch the spatula.

Serving and ingredient choices

Serve freshly cooked with a chutney suited to your household. This recipe does not need A2 ghee to set correctly; the pan and batter control the technique. If choosing a milk-derived ghee, check suitability for anyone with a milk allergy. Do not describe the completed meal as allergen-free merely because the batter contains dal.

Questions cooks ask

When should I add ghee to chilla?

Use a thin film before the batter, then a little around the perimeter after spreading.

Why does the first chilla tear?

The pan may not be evenly warm, the batter may be too thin, or the underside may not have set. Make the first one small so adjustments are easier.

Do I need to ferment this batter?

No. This method uses soaked and freshly blended dal. Fermented versions require a different recipe and handling plan.

For current pack choices, see Faimly Farm Organica A2 Cow Ghee Bilona Churned. Check the selected product and checkout for current availability, price and delivery information.

Prepared by Faimly Farm with AI assistance, 16 October 2026. Banner: AI-generated editorial illustration. This recipe has not been independently kitchen-tested; use the texture cues and adjust for your equipment.

For a different batter technique, try the thin, pourable method in Ragi Dosa with Ghee: Managing a Delicate Batter.