Moong dal is very popular in diet meals. Moong Dal Chilla makes for a perfect breakfast dish. I followed this recipe for Moong Dal chilla. Food For Thought is a well organised blog, with tasty recipes and equally appetizing pictures. I stumbled upon it some time ago searching for a recipe on internet. I refer to it, especially for Konkani cuisines.
Ingredients:
2 cups of split yellow moong dal, soaked overnight
4-5 garlic cloves
2-3 green chillies
1/4th cup of boiled green peas (optional)
A small piece of ginger
1 medium sized onion, finely chopped
Coriander leaves, finely chopped
Salt as per taste
Serves:
2 people, makes about 5 medium sized Chillas
Grind together soaked yellow moong dal, garlic cloves, ginger and green chillies. The mixture should have same consistency as Dosa batter. To this, add boiled green peas, finely chopped onion, coriander leaves and salt. Mix well. Adjust the consistency of the batter by adding little bit of water. Heat non-stick pan and pour about 2 ladles of batter on it. Spread slightly to form a thick Chilla, like Uttappa. Cover with a lid. Keep the gas stove on medium to simmer. After about 2-3 minutes or once the pan side of the Chilla is browned a bit, flip it and cook for another minute or so. Serve Chilla with plain coriander coconut chutney, sauce or any other chutney of your choice.
Ingredients:
2 cups of split yellow moong dal, soaked overnight
4-5 garlic cloves
2-3 green chillies
1/4th cup of boiled green peas (optional)
A small piece of ginger
1 medium sized onion, finely chopped
Coriander leaves, finely chopped
Salt as per taste
Serves:
2 people, makes about 5 medium sized Chillas
Grind together soaked yellow moong dal, garlic cloves, ginger and green chillies. The mixture should have same consistency as Dosa batter. To this, add boiled green peas, finely chopped onion, coriander leaves and salt. Mix well. Adjust the consistency of the batter by adding little bit of water. Heat non-stick pan and pour about 2 ladles of batter on it. Spread slightly to form a thick Chilla, like Uttappa. Cover with a lid. Keep the gas stove on medium to simmer. After about 2-3 minutes or once the pan side of the Chilla is browned a bit, flip it and cook for another minute or so. Serve Chilla with plain coriander coconut chutney, sauce or any other chutney of your choice.
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