How to Use a Cast Iron Tawa for Preparing Crispy Moong Dal Chilla

Moong Dal Chilla, also known as pudla or cheela, is a protein-rich Indian pancake made from split yellow moong dal. Light on the stomach but loaded with nutrition, this dish is an ideal choice for breakfast, lunch, or a healthy evening snack. While the batter and ingredients play a big role, the secret to achieving that signature golden crispiness lies in the cookware. And nothing delivers better than a well-seasoned cast iron tawa.

In this article, we’ll walk you through exactly how to use a cast iron tawa to make crispy, evenly cooked Moong Dal Chillas that rival your favorite street food stalls—without compromising on health.

Why Use a Cast Iron Tawa for Moong Dal Chilla?

A cast iron tawa is perfect for dishes that require slow and even heat distribution for crispness and flavor. Here’s why it's ideal for Moong Dal Chilla:

1. Superior Heat Retention: Cast iron holds heat for longer, helping you achieve that golden-brown crunch without burning.

2. Naturally Non-Stick: With regular use and proper care, the surface becomes smooth and naturally non-stick, making it perfect for oil-light recipes like chillas.

3. No Toxins: Free from synthetic coatings or chemicals found in non-stick cookware, cast iron lets you cook safely at high heat.

4. Enhances Flavor Over Time: As it gets seasoned, cast iron adds subtle depth and rustic taste to your dishes.

Recommended Tawa: Meyer Pre-Seasoned Cast Iron Roti/Chapati Tawa (26cm)

If you're looking for a dependable tawa, the Meyer Pre-Seasoned Cast Iron Tawa offers:

1. A perfect size for chillas (not too small, not too bulky)

2. A ready-to-use seasoned surface

3. Thick base for uniform heating

4. Comfortable handle and timeless design

Ingredients for Moong Dal Chilla

• 1 cup split yellow moong dal (soaked for 2–3 hours)

• 1 green chili (optional)

• ½ inch ginger

• Salt to taste

• ¼ teaspoon turmeric powder

• A pinch of asafoetida (hing)

• Finely chopped vegetables (onion, tomato, spinach, capsicum – optional)

• Chopped coriander

• Oil or ghee for cooking

How to Prepare the Moong Dal Chilla Batter

1. Soak the Dal: Soak moong dal in warm water for at least 2–3 hours. Drain the water before grinding.

2. Grind Smooth: In a blender, grind the soaked dal with ginger, chili, and just enough water to make a smooth, slightly thick batter.

3. Season the Batter: Add salt, turmeric, asafoetida, and chopped vegetables or coriander. Mix well.

4. Rest the Batter: Let the batter rest for 10–15 minutes to enhance flavor and texture.

Prepping the Cast Iron Tawa

Before pouring your first chilla, prepping the tawa is key:

1. Heat the Tawa: Place it on medium heat and allow it to warm evenly for 3–5 minutes.

2. Oil and Wipe: Lightly grease the surface with a few drops of oil using a paper towel. This improves the non-stick behavior.

3. Check Readiness: Sprinkle water on the surface. If it sizzles and evaporates immediately, it’s ready for action.

Cooking Moong Dal Chilla: Step-by-Step

1. Spread the Batter: Pour a ladleful of batter in the center of the hot tawa and gently spread it into a round shape with the back of the ladle.

2. Drizzle Oil: Add a few drops of oil or ghee around the edges and over the surface.

3. Let it Cook: Cook on medium heat until the edges start to crisp and the underside turns golden brown (approx. 2–3 minutes).

4. Flip and Cook: Flip the chilla and cook the other side for another 1–2 minutes.

5. Serve Hot: Remove from the tawa and serve immediately with green chutney, yogurt, or pickle.

Tips for Perfect Chillas Every Time

• Use a moderately thick batter: Too watery and it will stick or tear.

• Don’t rush the flip: Let it cook well on one side before flipping.

• Control the heat: Keep the flame on medium; high heat can burn while leaving the inside undercooked.

• Wipe the tawa between batches: Use a lightly oiled cloth to remove residue before pouring the next chilla.

• Use a spatula with care: Avoid sharp-edged metal spatulas that can damage the seasoning of your cast iron.

Cleaning and Maintaining the Cast Iron Tawa

1. After cooking, let the tawa cool slightly.
2. Wash it using hot water and a soft sponge. Avoid dishwashing soap.
3. Dry it completely and rub a few drops of oil to maintain its seasoned surface.
4. Store in a dry place to prevent rusting.

Conclusion

Cooking Moong Dal Chilla on a Meyer Pre-Seasoned Cast Iron Tawa is a game changer. It combines traditional cooking techniques with modern performance and safety. Whether you're making it for weight loss, protein boost, or just because it's delicious—this crispy delight becomes even better when cooked the right way, on the right tawa.

Switch to cast iron and enjoy restaurant-style chillas right in your kitchen—crispy, healthy, and utterly satisfying.