Moong Dal Chilla Pizza (Lentil Pancake Pizza)
Ingredients
For the chilla base (savory lentil pancake batter)
- ½ cup yellow moong dal (yellow split lentils), soaked 3–4 hours
- ¼ cup water, approximately
- 2 tbsp finely chopped onion
- 2 tbsp finely chopped bell pepper
- 1 tbsp chopped cilantro (fresh coriander leaves)
- ¼ tsp cumin
- ¼ tsp chili flakes
- Salt, to taste
- ½ tsp oil
For the topping
- 2 tbsp pizza or tomato sauce
- ½ cup grated mozzarella cheese
- ¼ cup chopped bell pepper
- ¼ cup chopped onion
- ¼ cup chopped tomato
- ½ tsp Italian seasoning
- Chili flakes, to taste
- Fresh cilantro (coriander leaves) or basil
Method
- Blend the batter. Drain the soaked moong dal (yellow split lentils) and blend with water until smooth and slightly thick.
- Season the batter. Transfer to a bowl and mix in onion, bell pepper, cilantro, cumin, chili flakes and salt.
- Cook the base. Heat a lightly greased non-stick pan. Pour in half the batter and spread into a round, pizza-sized chilla (savory lentil pancake).
- Cook through. Cook for 2–3 minutes until the bottom is golden and firm, then flip and cook the other side for 1–2 minutes.
- Add the sauce. Flip the chilla back over and spread pizza sauce across the surface.
- Top it. Add cheese and chopped vegetables, then sprinkle with Italian seasoning and chili flakes.
- Melt the cheese. Cover and cook on low heat for 3–5 minutes, until the cheese melts.
- Slice & serve. Slice into wedges and garnish with fresh herbs.
Nutrition (approx. per serving; values vary with brands, portions and cooking methods)
| Per Serving | |
|---|---|
| Calories | ~300 kcal |
| Protein | ~18 g |
| Carbohydrates | ~35 g |
| Fat | ~10 g |
Tips
- For extra protein, add crumbled paneer (fresh Indian cheese) or finely chopped tofu underneath the cheese.
- Make the chilla thinner for a crispier pizza base.
Step-by-step photos
This recipe is part of The Everyday Table, our flip-through recipe diary. Open the diary →
