Moong Dal Chilla
Chillas or cheelas, similar to dosas and dhirdes, are more popular in North India and are made with chickpea or moong dal flour. I have been making these for several years for brunch as they are easy and filling. Sometimes I add chopped spinach or kale, tomatoes, and onions. The only catch is that you need to soak the moong dal for 3-4 hours prior to making the chillas.
Ingredients
- 1 cup yellow (split and dehusked) moong dal
- 2-3 cloves garlic
- 1 inch fresh ginger
- 2-3 green chilies
- 1/4 cup onions finely chopped
- 1 cup water
- 2 tsp salt to taste
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/4 tsp asafetida
Instructions
- Rinse and soak 1 cup yellow (split and dehusked) moong dal for 3-4 hours (or overnight).
- Drain and save 1 cup waterAdd to a blender with garlic (2-3 cloves)1" fresh ginger (chopped roughly)1 cup saved water
- Blend to a smooth and thick paste, pour into a bowl.
- Addfinely chopped 2-3 green chilliesfinely chopped onion, 1/4 cup
- Mix the batter gently
- Heat a griddle or tava
- Pour 1/2 cup batter and spread it gently on the griddle with a ladle. The chilla will be slightly on the thicker side and will not spread too thin.
- Add 1/2 tsp oil all over the chilla and allow it to become golden and crisp on the bottom, about 1 min
- Flip it and allow the other side to cook till lightly brown
- Slide rom the griddle onto a plate.
- Make all the chillas that you need or till the batter is finished. The batter can be saved in the fridge for 2 days.
- Serve hot with a coconut-cilantro chutney.