Loaded Veggie Chilla — golden brown and crispy, this is the most nutritious winter meal packed with in-season veggies and protein! Inspired by Korean veggie pancakes, the inside is light and fluffy while the outside remains super crisp!
WATCH HOW TO MAKE LOADED VEGGIE CHILLA:
We’ll start by soaking our green moong dal and blending with ginger, green chili, and tender cilantro stems. To this, add besan, rice flour for crispiness, all our spices, along with a pinch of baking soda for fluffiness. Now, we’ll go in with any shredded veggies of your choice. I’ve used sweet potato, greens, carrots, onions, cabbage, lauki, and green garlic.
Give this a gentle mix and you shouldn’t need to add any water at this stage. The water from the vegetables should help form a thick batter that just coats all of our veggies similar to Korean veggie pancakes.
In a pan, heat some oil, and we’ll add sesame seeds, mustard seeds, and curry leaves. Add in the batter and the thickness here is totally up to you. I’ve kept it on the thicker side for nice fluffy interior. Let it crisp until it gets a beautiful golden brown crust on both sides and this is ready to serve.
Pair this with dahi tadka, lahsun garlic chutney, and a cup of chai for the most wholesome brunch!
If you like this, please try my other recipes:
- Healthy Oats Dosa
- Korean Vegetable Pancakes (Yachaejeon)
- Chawal Na Pudla – Savory Multigrain Rice Pancakes
Loaded Veggie Chilla — golden brown and crispy, this is the most nutritious winter meal packed with in-season veggies and protein! Inspired by Korean veggie pancakes, the inside is light and fluffy while the outside remains super crisp!
- 1 cup split green moong dal (split green gram lentils) , washed and soaked for 2 hours or overnight
- 1 green chilies
- 1 inch ginger
- 2 tbsp cilantro with tender stems
- 1 1/2 tbsp besan (gram or chickpea flour)
- 1 1/2 tbsp rice flour
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tsp salt , to taste
- 1/2 tsp garam masala
- 1 tsp fennel seeds (saunf) , coarsely ground
- 1/2 tsp carom seeds (ajwain) , coarsely ground
- 1 tbsp lemon juice
- 1/4 tsp baking soda , or 1 tsp eno fruit salt
- 1 1/2 cup shredded vegetables & mixed greens I used sweet potato, spinach, methi, carrots, onions, cabbage, lauki, cilantro, green onions, and green garlic
- 1 tbsp white sesame seeds
- 7-8 curry leaves , torn
- 2 tsp mustard seeds
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Drain your soaked dal and grind with cilantro, ginger, and green chilies until it becomes a fine paste.
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Mix in all your ingredients gently to form the batter. The batter should be relatively thick given the amount of vegetables we’ve added. You can feel free to add whichever vegetables you’d like.
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Heat 2 tsp oil in a pan and add in some sesame seeds, curry leaves, and mustard seeds. Add in about 1 cup of the batter, depending on the thickness you desire, and cook covered on low-medium flame until done on one side. Flip and cook for another 2-4 minutes until golden brown and crispy on both sides.
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Serve with dahi tadka and chutneys of your choice and enjoy!
Recipe Video
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looks awesome. im gonna try this. just wondering how did u calculate the nutrition chart? the sodium amount seems to be particularly high.
Thank you for bringing this to my notice. The nutritional calculator plug-in that I use most likely has picked up some incorrect quantity. Will fix this.