High-Protein Egg and Moong Daal Chilla
PakistaniGym & High-ProteinDesi eggsMedium
A savoury pancake made from soaked moong daal and eggs — high in protein, soft inside, and made with no maida at all.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 1/2 cup moong daal, soaked 4 hours
- 2 eggs
- 1 small onion, chopped
- 1 green chilli
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- 1 tbsp fresh coriander, chopped
- 1 tsp cooking oil per chilla
Method
- Drain the soaked moong daal and grind it with the green chilli into a thick batter.
- Beat in the eggs, onion, cumin, turmeric, salt and coriander.
- Heat a non-stick tawa and brush with a little oil.
- Pour a ladle of batter and spread into a thin round.
- Cook for 2–3 minutes, then flip and cook the other side.
- Repeat for the remaining batter.
- Serve hot with yoghurt or green chutney.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)18 g
Fat (estimate)8 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Soak daal for at least 4 hours so the chilla cooks evenly. Cook on medium heat — high heat burns the outside before the inside sets. Allergic to eggs? This recipe needs eggs. Use besan (gram flour) instead of daal if moong daal is not available.