Moong Dal Chilla Pancake (Print Version)
# Ingredients:
→ Chilla Batter
01 -
250 g moong dal (split yellow lentils)
02 -
60 g chopped onions
03 -
60 g grated carrots
04 -
60 g chopped bell peppers
05 -
1-2 green chilies, finely chopped
06 -
0.5 teaspoon cumin seeds
07 -
0.25 teaspoon turmeric powder
08 -
0.5 teaspoon red chili powder (optional)
09 -
Salt, to taste
10 -
60 ml water, or as needed
→ For Cooking and Garnish
11 -
Oil or ghee, for frying
12 -
Fresh coriander leaves, chopped, for garnish
# Instructions:
01 -
Rinse moong dal thoroughly under cold water. Soak it in sufficient water for 3 to 4 hours or overnight.
02 -
Drain the soaked dal and transfer to a blender. Add a small amount of water and blend into a smooth, pourable batter.
03 -
Move the batter to a mixing bowl. Incorporate chopped onions, grated carrots, diced bell peppers, green chilies, cumin seeds, turmeric, red chili powder, and salt. Mix until well combined.
04 -
Heat a non-stick skillet or tawa over medium flame. Brush a thin layer of oil or ghee on the surface.
05 -
Pour a ladleful of the prepared batter onto the hot pan. Gently spread it into a circular pancake with the back of the ladle.
06 -
Drizzle a small quantity of oil around the edges. Cook for 2 to 3 minutes until the base turns golden brown.
07 -
Carefully flip the chilla using a spatula. Cook the other side for an additional 2 to 3 minutes until evenly crisped.
08 -
Remove the cooked chilla and set aside. Continue with the remaining batter, adding oil as required.
09 -
Scatter chopped coriander leaves over the hot chillas for enhanced flavor and visual appeal.
10 -
Present hot chillas accompanied by green chutney, yogurt, or your preferred dipping sauce.
# Notes:
01 -
For a smoother batter, process the dal thoroughly and add water in increments to achieve the right consistency.
02 -
Chillas can be varied with other vegetables such as spinach or grated beetroot.