Ingredients:
- 1 cup split green gram (moong dal)
- 1-2 green chilies (adjust to taste)
- 1 inch piece of ginger
- A handful of fresh coriander leaves
- 1 small onion, finely chopped
- 1 small tomato, finely chopped (optional)
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Water for grinding
- Oil or ghee for cooking
Instructions:
- Prepping the Lentils:
- Wash and soak the split green gram in enough water for about 2-4 hours.
- Draining and Grinding:
- After soaking, drain the water from the moong dal.
- Add the soaked moong dal to a blender along with green chilies, ginger, and fresh coriander leaves. Blend into a smooth batter. Add water gradually to achieve the desired consistency. The batter should be thick yet pourable.
- Seasoning and Salt:
- Transfer the batter to a mixing bowl. Add cumin seeds, finely chopped onions, tomatoes (if using), and a pinch of asafoetida. Mix well.
- Add salt to taste and mix again.
- Making Chillas:
- Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
- Grease it with a little oil or ghee.
- Pour a ladleful of the batter onto the center of the skillet.
- Using the back of the ladle, gently spread the batter in a circular motion to form a thin, even pancake.
- Cooking:
- Drizzle a little oil or ghee around the edges of the chilla and on top.
- Cook on medium heat until the bottom turns golden brown and crisp. This should take about 3-4 minutes.
- Flip the chilla and cook the other side for another 2-3 minutes.
- Serving:
- Serve hot with your favorite chutney, yogurt, or pickle.
Enjoy your nutritious and tasty Moong Dal Chillas!