1 cup split moong dal
Water for soaking
1/4 cup water for grinding or add as required
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp cumin powder
A few chopped coriander leaves
1/2 onion, finely chopped
1 tsp ginger, finely chopped
1 green chilli, finely chopped
Salt to taste
1. Rinse moong dal for 3-4 times in water. Then soak the moong dal for 6-7 hours or overnight. Next day the moong dal will double up in size. Discard the water.
2. Add the moong dal in a grinder. Grind with 1/4 cup of water. In case it becomes difficult to grind the moong dal, you can add some more water to it. Grind them to a smooth batter.
3. Next add turmeric powder, red chilli powder, cumin powder and salt as required. Mix them well.
4. Further add chopped coriander leaves, onions, ginger and green chilli to the batter. Mix them very well. Allow the batter to rest for 10-15 mins.
5. Check the consistency of the batter. If it is too thick then add 1-2 tbsp of water. The consistency of the batter should be of medium pouring consistency, i.e., neither too thick nor too thin.
6. Now, heat the pan. The pan has to be hot enough to make the chillas. Add a scoopful of the batter towards the center of the pan.
7. Rotate it with the back of a spatula giving it a round shape. Cook in medium flame. Drizzle some oil around the edges of the chilla.
8. After a minute, flip the chilla and cook the other side for a minute. Once the chillas appear crisp, fold them. Similarly make all chillas in this manner.
9. Serve hot moong dal chilla with tomato ketchup or green chutney.