moong dal chilla
These moong dal chillas have me drooling. I make them frequently in our breakfasts as me and my husband both love 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.
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
1. Soak mung dal for 2 hours. Drain and grind along with rest of the ingredients except oil. Add little water to get 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. You can skip pouring oil over the chilla or do with few drops to reduce the calories. 1st chilla takes longer to cook than rest of the chillas.
reverse side of chilla
