Split green gram mini chilla
Cooking Instructions
- 1
Take chilka moong dal in a colander and rinse under running cold water until water runs clear. Alternately, you can rinse the lentils in a bowl by changing the water 2-3 times or until the water is not cloudy anymore.
Soak in enough water for at least 8 hours or overnight. Lentils will get more than double in size. Discard the soaking water.
- 2
Take soaked moong dal in a blender and add remaining ingredients (ginger, garlic, green chili, salt, hing, cumin seeds, cilantro and water. Grind into a smooth batter.
- 3
It should not be too thick or too thin. The batter has to be medium thick and runny consistency just like dosa batter.Now add red chili powder and salt mix well.
- 4
Heat the cast tawa/skillet on medium heat. Spread oil on it. Pour small portion of batter for mini chilla.Drizzle some oil around the edges and also on the chilla. Let it cook.
- 5
Once it is cooked from the bottom, the edges start to loosen from the tawa and so you can easily flip it. So flip and cook another side for a few seconds. Serve split green gram dal chilla hot/warm.
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