So looks like this is my second post on Chilla/Chila or Childra or also called as Puda in the north of India. I love Chilas and they are so diverse and easy to put together. This one requires a bit of planning as its made from the yellow moong lentils/daal. You have to soak the daal for 3-4 hours or even overnight. I soaked it overnight. I made it for a light and savoury breakfast and then also made the chilas for lunch. So you see its quite a versatile dish, you can have it for any meal. So here is what you will need to do.
Ingredients to make the batter: (for 2-3 people)
- 2 cups of yellow moong daal
- 1 heaped tsp of methi seeds (fenugreek seeds)
that is all!
Wash the lentils two to three times, until the water becomes clear. Then soak the lentils with the methi seeds overnight. In the morning discard most of the water and with the help of a hand mixer, make it into a puree. The consistency of the batter will be like a bit thicker version of an omelette batter. Now leave it to rest and prepare the other ingredients for the batter.
Ingredients to go with the batter:
- 2-3 green chilies, finely chopped (I took 3)
- a handful of fresh coriander, finely chopped
- salt to taste
- 1 tsp of red chili powder
- 1 tsp of turmeric powder
- a pinch of asatofedita
- 1 heaped tsp of half crushed black pepper
- a big pinch of baking powder
Mix all these above ingredients to the moong daal batter. Mix it all well and get ready to make the chilas.
Method:
1. Heat a not stick pan/tava or a crepe pan on medium heat.
2. Swirl a tsp of Ghee/oil on the pan.
3. Pour a ladle full of batter on the pan, and spread it outwards making a a round chila/pancake.
4. Add a few drops of Ghee on the corners of the chila and a few drops on the top as well.
5. Let it cook on medium heat for 2-3 minutes.
6. Now you will see the sides getting brown.
7. Loosen the sides with a non stick spatula and if its looking nicely brown and is coming out easily, flip it over and cook on the other side for 2-3 minutes.
8. Take it out from the pan and serve it with a chutney or it also tastes great with a fresh gaucomole. Enjoy
PS: if you are making it for lunch then you can add 1-2 finely chopped onions. I dont like onions for breakfast. and a grated Zuchnini or carrot takes good too.