Moong Dal Chillas

373Min

4Servings

145Cal

EasyLevel

VegetarianVeganGluten freeKid friendlyvegetariangluten-freehigh-protein

#vegetarian#protein-rich#quick#kid-friendly#gluten-free

Equipment

Mixing bowl

Blender

Non-stick pan

Ladle

Spatula

Serving plate

Ingredients

moong dal (split, hulled)

200 g

fresh ginger (fresh)

5 g

green chilli (chopped)

1 pcs

turmeric (ground)

1 g

hing (ground)

1 g

salt (fine)

5 g

chat masala (ground)

3 g

water (room temperature)

120 ml

cilantro (fresh, chopped)

5 g

Instructions

Soak the lentils

Rinse moong dal and soak in water for 4-6 hours or overnight until soft.

360 mintimer 360 min

Blend the batter

Drain soaked dal and blend with ginger, green chilli, turmeric, hing, salt, chat masala, and water until smooth.

5 min

Batter should be slightly thick but pourable consistency

Prepare the pan

Heat a non-stick pan over medium heat and lightly grease with oil if needed.

2 minMedium heat

Cook the chillas

Pour 1/4 cup batter onto hot pan, spread in circular motion to make thin crepe. Cook 2-3 minutes until edges lift, then flip and cook other side.

5 minMedium heattimer 3 min

Spread batter quickly in circular motion for even thin layer

Garnish and serve

Sprinkle chopped cilantro on hot chillas and serve immediately with yogurt, chutney, or ketchup.

1 min

Original recipe

SourceRecipe by From Ma’s Kitchen

Storage

Fridge: 2 days

Reheat: Microwave 30-45 seconds or reheat in pan

Best enjoyed fresh. Store leftover batter in fridge up to 1 day.

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