How to make Moong Dal Chilla | Chef Jasmine D’souza

Chillas are a favorite of North Indians, and when served this way, you will love them as well.

Preparation Time: 7 hours 10 mins
Cooking Time: 20 mins
Method: easy
Course: Breakfast, Snack
Type: Indian

Ingredients:

1. Split green gram with skin (chilkewali moong dal) – 1 cup
2. Split black gram with skin (chilkewali urad dal) – ¼ cup
3. Oil – 2 tsp + for cooking
4. Cumin seeds – 1 tsp
5. Fennel seeds – 2 tsp
6. Medium onion, finely sliced – 1
7. Spinach, chopped – 2 cups
8. Green chilies, finely chopped – 2
9. Turmeric powder – 1 tsp
10. Salt to taste
11. Sweet tamarind chutney to serve
12. Green chutney to serve
13. Hung yogurt to serve

Method:

1. Soak green gram and black gram in a large bowl in sufficient water overnight.
2. Drain and put them in a blender jar and blend with sufficient water till smooth.
3. Transfer into a bowl.
4. Ensure that the batter is semi-liquid but not runny.
5. Heat oil in a non-stick pan, add cumin seeds, fennel seeds, and onion, and sauté till onion is golden.
6. Add this mixture to the batter and mix well.
7. Add spinach, green chilies, turmeric powder, and salt and mix again.
8. Heat some oil on a non-stick Tawa/pan.
9. Pour one ladle full of batter and spread it around the tawa/pan by rotating the tawa/pan.
10. Once the underside is golden, flip it and cook it on the other side as well adding a little oil if required.
11. Make more chillas in the same way.
12. Arrange the chillas on a serving plate and serve with bowls of tamarind chutney, green chutney, and yogurt.