Moong Dal Bottle Gourd Chilla is a nutritious and protein-packed Indian pancake made from soaked moong dal (green gram) blended with grated bottle gourd and spices. It’s a wholesome, low-calorie meal that’s perfect for breakfast, lunch, or a light dinner. Bottle gourd adds moisture, fiber, and subtle flavor, while moong dal brings in plant-based protein and keeps you full for longer. Together, they create a soft, savory chilla that’s both delicious and easy on the digestive system. This recipe is ideal for those looking for a healthy alternative to traditional heavy meals. It’s gluten-free, easy to prepare, and can be customized with your choice of herbs and veggies. Serve it hot with mint chutney, curd, or tomato pickle for a satisfying and balanced meal. Whether you're aiming for weight management, better digestion, or just a tasty way to include more veggies in your diet, Moong Dal Bottle Gourd Chilla is a smart and flavorful choice.
Made with protein-rich moong dal, this chilla supports muscle health, improves satiety, and fuels your day making it perfect for vegetarians and fitness enthusiasts alike.
Packed with shredded carrots and cabbage, the dish offers a natural dose of vitamins A and K, supporting immunity, skin health, and bone strength.
Craving something light, nutritious, and easy to digest? Moong Dal Bottle Gourd Chilla brings together traditional ingredients with modern wellness goals. It’s more than just a healthy dish, it’s a smart choice for those who want to eat clean without sacrificing flavor.
Low in calories and free from refined ingredients, this diabetic-friendly recipe keeps blood sugar levels steady and supports long-term weight management.
To make the Moong Dal Bottle Gourd Chilla, begin by blending soaked moong dal with ginger, green chili, cumin, turmeric, salt, and a little water to form a smooth batter. Once blended, mix in freshly grated bottle gourd and chopped coriander leaves for added texture and flavor. Heat a non-stick pan and pour a ladleful of the batter, spreading it thinly like a pancake. Drizzle about 5 ml of sunflower oil around the edges and cook the chilla on both sides until golden brown and crisp. Serve hot with chutney or curd for a wholesome, delicious meal.
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