Moong daal Chilla is a variation of chilla and is little different from ordinary chilla. Instead of using flour, here daal is soaked and grinded to paste and chillas are prepared. This chillas taste good and can be served with any chutney and also can be taken as breakfast, lunch or for brunch at dinner.





Ingredients:
1 cup Yellow Moong Dal
¼ cup White Urad Dal ( or chickepeas a handful)
2 cups Finely Chopped coriander leaves or cilantro
1 large onion sliced finely
2 green chilies chopped finely (optional while giving children)
1 teaspoon Cumin Seeds
1 teaspoon Turmeric Powder
1 teaspoon fennel seeds
Salt to taste
Vegetable/Sunflower Oil.





Method:

1. Soak the Yellow Moong Dal and Udat Dal together for 2 hours. Grind into a fine paste by adding 1 ½ cups of water (use the water used for soaking for grinding).
2. The batter should be of thick pouring consistency.
3. In the mean while, heat frying pan, crackle the cumin seeds, fennel seeds and add the sliced onions. Sauté on medium heat till the onion changes color.
4. Add the sautéed onions, chopped coriander leaves, chopped green chilies (optional), turmeric powder and salt to the lentil batter.
5. Heat the non stick griddle on medium heat.
6. Pour 1 ladle full of batter on the griddle in the centre and spread it outwards in circular way. Using the back of the ladle spread the batter into a circle
7. Make sure the chilla is not too thick so it gets cooked evenly.
8. Add a little oil along the edges of the chilla, cover and cook for 2 minutes.
9. Turn the chilla over and cook on the otherside until it gets brown patches.
10. Remove and similarly prepare chillas out of remaining batter.
11. Serve hot with any chutney or tomato ketchup.

Making Time: 30 mnutes ( excluding soaking and grinding time).
Serves: makes 8 chillas .
Shelflife: Best Fresh.

Note: As a variation, add vegetables to this like shredded or chopped cabbage, peas, carrots etc to make it more nutritious and tasty.


Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.