Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Split mung dal | 270 g | Sweet, Astringent · Cooling |
 Beetroot, finely grated | 130 g | Sweet · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Fresh ginger | 5 g | Pungent · Heating |
 Rock salt | 4 g | Salty · Cooling |
 Ghee | 18 g | Sweet · Cooling |
| Water | 430 g | Whole culinary ingredient |
Step-by-Step Preparation
- Prepare the split mung dal as a smooth batter, soaking and grinding it first when the ingredient is whole.
- Fold in the cumin, ginger, rock salt, and finely grated beetroot; rest for 15 minutes.
- Heat a heavy griddle and spread a thin film of ghee.
- Pour and spread each cake; cook until the top loses its wet sheen, then turn and finish the second side.
- Serve immediately while the center remains tender.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (contemporary Indian chilla and dosa cooking)
Mung Beetroot Chilla is a warm griddle breakfast made from a rested grain or pulse batter. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Mung Beetroot Chilla
| Nutrient | Per 100g | Per Serving (1 serving (215g)) |
|---|---|---|
| Energy (Calories) | 136 kcal | 291 kcal |
| Protein | 7.8 g | 16.8 g |
| Total Carbohydrates | 21.4 g | 45.9 g |
| Dietary Fiber | 5.6 g | 12.0 g |
| Total Sugars | 3.1 g | 6.7 g |
| Total Fat | 2.6 g | 5.5 g |
| Calcium | 48.9 mg | 105.1 mg |
| Iron | 2.47 mg | 5.32 mg |
| Magnesium | 64.8 mg | 139.4 mg |
| Phosphorus | 123.3 mg | 265.0 mg |
| Potassium | 449 mg | 966 mg |
| Sodium | 199 mg | 429 mg |
| Zinc | 0.92 mg | 1.97 mg |
| Copper | 0.32 mg | 0.68 mg |
| Manganese | 0.39 mg | 0.83 mg |
| Selenium | 2.7 µg | 5.8 µg |
| Vitamin C | 2.3 mg | 5.0 mg |
| Vitamin A (RAE) | 20.0 µg | 43.0 µg |
| Vitamin E | 0.24 mg | 0.51 mg |
| Vitamin K | 3.1 µg | 6.6 µg |
| Thiamin (Vitamin B1) | 0.20 mg | 0.43 mg |
| Riboflavin (Vitamin B2) | 0.08 mg | 0.17 mg |
| Niacin (Vitamin B3) | 0.78 mg | 1.67 mg |
| Vitamin B6 | 0.13 mg | 0.28 mg |
| Folate (DFE) | 212.8 µg | 457.5 µg |
| Choline | 32.4 mg | 69.6 mg |
