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| moong dal chilla |
These moong dal chilla have me drooling. I make them
frequently in our breakfasts as me and my husband both loves them. My husband
insists on onion, tomatoes so I have found an easy way out. I grind them along
with soaked moong dal which gives the chilla a unique flavor and makes it easy
to make. You can also call it moong dal dosa.
Recipe of moong dal chilla
1 cup dhuli moong dal (split, skinless green gram)
3 green chillies
1 medium onion
1 tomato
Salt to taste
1 tsp coriander seeds- crushed coarsely (optional)
Oil for roasting
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| reverse side of chilla |
1. Soak mung dal for 2 hours. Drain and grind along with
rest of the ingredients except oil. Add little water to get thick pouring
consistency. Beat well.
2. Heat a non-stick tava (griddle). Smear it with oil. Turn
the heat to low. With the help of a tablespoon, put 2 tablespoons in the centre
of the tawa.
3. With the help of the tablespoon, spread the batter
outwardly in the round, circular motion into a thin round. Now turn the heat to
medium.
4. Pour some oil over the chilla and after about 3 minutes;
turn over the cheela so that other side also gets cooked. Use a wide, thin
spatula for doing this. After 2 minutes remove the moong dal chilla from the
tava. Similarly make other chillas from rest of the batter. Serve hot with
green coriander chutney.
Note- Always spread chilla on a low heat and cook on medium
heat.
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