Ingredients:
• 1 cup – Yellow Moong dal
• 1/2 cup – White Urad Dal
• 2 cups – Finely chopped Spinach
• 1 – Large Onion, sliced finely
• 2 – Green Chilies, chopped finely (optional)
• 1.5 tsp – Cumin seeds
• 1.5 tsp – Turmeric powder
• Salt to taste
• Vegetable/Sunflower oil
Method:
- Soak the yellow moong dal and Urad dal together for 2 hours.
- Grind into a fine paste by adding 1.5 cups of water.
- Make sure to use the water which is used for soaking.
- It has all the nutrition of the lentils in it.
- The batter should be of thick pouring consistency.
- Heat frying pan, crackle the cumin seeds and add the sliced onions.
- Saute on medium heat till the onion changes colour.
- Add the sauteed onions, chopped spinach, chopped green chillies (optional), turmeric powder and salt to the lentil batter.
- Heat the non stick griddle on medium heat, spread 1 ladle full of batter on the griddle.
- Put about a tsp of oil around spread batter.
- Let it cook on medium heat.
- After about half a minute, flip it over.
- You will notice that one side has become golden brown.
- Cook until both sides have a golden brown colour.
- You might like the chilla to be crisp, so you can let it cook a little more on low heat till you get the required texture.
- Alternatively you can add finely chopped raw cabbage, chopped mint leaves and raw grated carrots to make tasty chillas.
Recipe courtesy of Archana