Moong Dal Chilla with Tamarind Chutney

Instructions

1. 1

   Soak the Dal

   • Rinse the yellow moong dal under running water until the water runs clear.
   • Soak the dal in 2-3 cups of fresh water for at least 4 hours, or overnight. This softens the dal for easy grinding.
2. 2

   Prepare the Batter

   • Drain all the water from the soaked dal completely.
   • Transfer the dal to a high-speed blender along with the chopped ginger and green chillies.
   • Grind to a smooth, fine paste. Add water, 1 tablespoon at a time, only if necessary to facilitate grinding. The final batter should be smooth and have a thick yet pourable consistency, similar to pancake batter.
3. 3

   Flavor the Batter

   • Pour the batter into a large mixing bowl.
   • Add the finely chopped onion, tomato, coriander leaves, hing, turmeric powder, red chilli powder (if using), and salt.
   • Mix everything thoroughly until well combined. Let the batter rest for 10 minutes for the flavors to meld.
4. 4

   Cook the Chillas

   • Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium heat.
   • Once hot, lightly grease the surface with about 1/2 teaspoon of oil.
   • Pour a ladleful (about 1/4 cup) of batter onto the center of the tawa.
   • Working quickly, use the back of the ladle to spread the batter in a circular motion, forming a thin pancake about 5-6 inches in diameter.
5. 5

   Flip and Finish

   • Drizzle a little oil around the edges and on top of the chilla.
   • Cook for 2-3 minutes, or until the top surface looks set and the edges begin to lift away from the pan.
   • Gently slide a spatula underneath and flip the chilla. Cook the other side for another 1-2 minutes until it has light golden-brown spots.
   • Fold the chilla in half and transfer to a plate. Repeat the process with the remaining batter, greasing the tawa as needed.
6. 6

   Serve

   • Serve the hot Moong Dal Chillas immediately with green chutney, tamarind chutney, or tomato ketchup.