Whole Moong Dosa (Chilla) - A healthy and filling breakfast

Whole moong chilla is very popular in my home. At my mother's place we call it "Edami". I am unclear of the origin of this this name though.
Moong chilla is sure a healthy option for breakfast and its filling too!!
So lets get along and prepare the chilla

- 1 Cup whole Moong, soaked overnight in lukewarm water
- 1 green chilli
- 1 inch piece of ginger
- handful of fresh coriander
- few curry leaves
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chilli powder (optional)
- 2 tbsp besan(gram flour)
- salt to taste 
- few tbsp oil

1. Drain the soaked whole moong and remove all excess water
2. In mixer jar add all ingredients except Oil and basen (Add cumin seeds, curry leaves raw only without frying)
3. Grind the mix to a fine paste. Add little water to adjust consistency to that of like dosa batter
4. Add besan to and mix well (Do not use mixer at this stage). Adding besan gives stickiness to chilla batter so that chilla does not break.
The batter will look like this

5. Heat a non-stick or dosa tava, spread a little oil and spread the chilla mix evenly to make round shape, moving from inside to outside motion
6. Drizzle little oil on sides, cover and cook for few mins till chilla becomes golden brown on one side
7. Now turn the chilla, drizzle some more oil and cook for another few mins, this time without covering it
8. Repeat the same to make more chilla of desired sizes

Serve hot with tomato ketchup or any chutney of your choice!


  1. Called " pesarattu " in Andhra with a little soaked rice ground with it :)

    1. Thanks for info Anonymous..Have seen pesarattu in Bangalore also but did not know the name :-)


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