Video narration
Hear batter sizzle as it hits a hot pan; your savory pancake is taking shape. For two medium chillas, soak half a cup of dry split yellow moong dal ahead, then drain and blend with water until pourable. Fold in chopped spinach, grated carrot, cumin, and chili. Lightly oil a pan, pour in half the batter, and spread it into a round pancake. Wait for the edges to look dry and the underside to turn golden, then flip and cook through; repeat with the remaining batter. That familiar batter, pour, and flip makes moong dal chilla, a savory vegetable pancake. Moong provides protein and fiber, but it still contains carbohydrates. Useful as a vegan meal, it isn't a blood-sugar guarantee. Match your portion to your own meal plan and clinician or dietitian guidance. That's your vegetable-filled moong pancake, cooked with a little oil and portioned to suit your plan.