Moong Dal Chilla with Green Chutney

• •1 cup Split Yellow Moong Dal (skinless) (soaked for 4-6 hours or overnight)
• •1 inch piece Ginger (peeled and chopped)
• •2 piece Green Chilies (or to taste, chopped)
• •1 tsp Cumin Seeds
• •0.3 tsp Turmeric Powder
• •0.3 tsp Asafoetida (Hing)
• •0.3 cup Fresh Coriander Leaves (chopped, for batter)
• •to taste Salt
• •0.5 cup Water (or as needed for batter)
• •4 tbsp Oil or Ghee (for cooking chillas)
• •0.5 piece Onion (finely chopped, optional topping)
• •0.5 piece Tomato (finely chopped, optional topping)
• •0.5 cup Fresh Coriander Leaves (for green chutney)
• •0.3 cup Mint Leaves (for green chutney)
• •1 piece Green Chilies (or to taste, for green chutney)
• •0.5 inch piece Ginger (for green chutney)
• •1 piece Garlic Clove (optional, for green chutney)
• •1 tbsp Lemon Juice (for green chutney)
• •0.5 tsp Roasted Cumin Powder (for green chutney)
• •0.3 tsp Black Salt (Kala Namak) (for green chutney)
• •2 tbsp Water (or as needed, for green chutney)

Instructions

1. 1

   **Prepare the Moong Dal:** After soaking the moong dal for 4-6 hours (or overnight), drain it completely and rinse well. Ensure there's no excess water.

2. 2

   **Make the Chilla Batter:** In a blender or food processor, combine the drained moong dal, 1 inch chopped ginger, 2 green chilies, cumin seeds, turmeric powder, asafoetida, and salt. Add about 1/2 cup of water and blend to a smooth, pourable batter. The consistency should be similar to dosa or pancake batter. Add more water, a tablespoon at a time, if needed. Transfer the batter to a bowl and stir in the chopped fresh coriander leaves.

3. 3

   **Prepare the Green Chutney:** In the same blender (no need to wash), combine fresh coriander leaves, mint leaves, 1 green chili, 1/2 inch ginger, garlic clove (if using), lemon juice, roasted cumin powder, black salt, and 2 tablespoons of water. Blend until smooth. Taste and adjust seasoning as needed.

4. 4

   **Cook the Chillas:** Heat a non-stick tawa or griddle over medium heat. Lightly grease it with a few drops of oil or ghee. Once hot, pour about 1/4 to 1/3 cup of batter onto the center of the tawa and quickly spread it outwards in a circular motion to form a thin, round chilla (about 6-7 inches in diameter).

5. 5

   Drizzle about 1 tsp of oil or ghee around the edges and over the top of the chilla. Cook for 2-3 minutes until the edges start to crisp and the top looks cooked. If using, sprinkle some chopped onion and tomato on top while it's still cooking.

6. 6

   Carefully flip the chilla and cook on the other side for another 1-2 minutes until golden brown spots appear and it's cooked through.

7. 7

   Remove the cooked chilla from the tawa and repeat the process with the remaining batter, greasing the tawa as needed for each chilla. Serve hot with the fresh green chutney.

Chef's Tips

• 💡**Perfect Batter Consistency:** The key to good chilla is the batter. It should be thick enough to spread but thin enough to flow easily. If it's too thick, add a little more water; if too thin, add a tablespoon of rice flour or chickpea flour (besan) to thicken it.
• 💡**Even Cooking:** Make sure your tawa is evenly hot before pouring the batter. You can splash a little water on it; if it sizzles and evaporates quickly, it's ready.
• 💡**Variety:** Feel free to add other finely chopped vegetables like carrots, bell peppers, or spinach to the batter for added nutrition and flavor.