Imagine a crisp, golden‑brown pancake that turns your humble leftover moong dal into a quick, protein‑rich delight. This 5‑minute chilla marries the earthy sweetness of cooked mung beans with the nutty bite of besan, brightened by fresh onions, green chilies, and a splash of coriander. The result is a savory, crunchy snack that satisfies the palate without the heaviness of deep‑fried fare. Compared to traditional fried chillas, this version uses minimal oil and a short cooking time, making it a healthier, low‑calorie option that still delivers the comforting flavors of home‑cooked Indian cuisine. Perfect for a quick breakfast, a mid‑day pick‑me‑up, or a light dinner, it showcases how leftovers can be transformed into a wholesome, flavorful dish.
In a mixing bowl, combine the 1‑day‑old cooked moong dal, besan, finely chopped onion, green chilli, coriander, red chilli powder, cumin, and salt. Stir until a cohesive batter forms. If the mixture feels too thick, add a tablespoon of water; if too thin, sprinkle a little more besan. No flame is required at this stage.
Pour a ladleful of the batter onto the hot pan and spread it into a thin circle using the back of the ladle. The batter should spread evenly, forming a uniform thickness.
Cook on medium flame until the edges lift and the underside turns a golden amber hue, about 1–2 minutes. Flip carefully and cook the other side until crisp and golden. The chilla should emit a subtle nutty aroma and feel firm to the touch.
Transfer the cooked chilla onto a paper towel to drain excess oil. Repeat with the remaining batter. Serve hot with green chutney or ketchup.