Ideally the moong dal should be soaked for two hours. I didn’t have that much time, so I soaked the moong dal for only half and hour in warm water. The batter therefore became slightly rough textured, but the result was an awesome crispy chilla.
You can soak it for two hours if you wish.
- 2 cups moong dal soaked in warm water for half an hour to 45 minutes
- 1 inch piece of ginger
- 3 to 4 green chillies
- 1/2 tsp red chilli powder
- 1 tbsp cumin powder
- 1/2 cup fresh coriander, finely chopped
- salt to taste
- oil for frying
Grind the soaked moong dal, coriander, ginger, green chillies, red chilli powder, cumin powder and salt with a little water. The batter should be slightly thick.
Heat a frying pan, and spoon out a ladle of the batter on the center of the pan. With the back of the spoon, spread it in circles starting from the center and moving outward so it looks like a thin pancake. Pour a few drops of oil all around the pancake.
Fry it on this side till it is brown and crisp. Now with the help of a spatula, raise the edges of the chilla. Pick up the chilla with the spatula and flip it over. Fry again for 2 to 3 minutes.
Serve hot with cold yogurt for a super healthy and tasty breakfast.