Cooking Instructions
- 1
In a large bowl soak 1 cup moong dal for 3 hours.
- 2
Drain off the water and transfer to the mixi kar and blend.
- 3
Also add 1 chilli, 1 inch ginger and 1 tsp cumin.
- 4
Blend to smooth paste adding water if required.
- 5
Transfer the batter to the bowl.
- 6
Also add 1/4 tsp turmeric, 2 tbsp coriander, pinch hing and 1/2 tsp salt.
- 7
Mix well adding 3 tbsp of water forming thick flowing consistency chilla batter.
- 8
Further, pour a ladleful of batter onto a hot tawa and spread gently.
- 9
Pour 1/2 tsp of olive oil over chilla.
- 10
Cover and allow cooking on a medium flame for a minute.
- 11
Now, flip the chilla and cook both sides pressing gently.
- 12
Serve moong chilla with green or taimrind chutney.
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