Moong Dal Chilla

"Moong Dal Chilla", the very word and thought of it brings fond memories from India. It is a must snack in an Indian marriage chat counter.I looked forward to my meals when my mom prepared these with "Sweet Chilla". Apart from that I can recollect my days in Kolkata when a hang out at Salt Lake City Centre and Swimming Pool (the area was named such) was a must after six days of slogging in the office. I loved to eat these savoury lentil crepes with green chutney and ketchup. But, I found the best one at the stalls outside "Vardaan Market", in Kolkata. The street food of kolkata has its own charm. One can get a variety of street food at these stalls. Icing on the cake was sweet lime soda from the corner shop"Sibuji". A cool drink was always must to beat the heat.





Coming back on the recipe I am sharing here, I learnt it from my mom. Its very simple and easy. Only tricky part is the batter. If that is done correctly, you are all set to make it. Here is the recipe for "Moong Dal Chilla".



This recipe makes 6 chilla.



1 cup washed split moong dal

1 onion chopped finely.

1 large tomato chopped finely.

½ cup bell pepper chopped finely.

¼ cup coriander leaves chopped finely.

2 green chilies deseeded and chopped finely.

¼ turmeric powder.

½ red chilli powder.

1 ¼ cup water.

1 tsp salt or to taste.

Oil for shallow frying.



Process:



Soak the moong dal for 2-3 hours. It will double in its volume. Drain off the water and add 1 ¼ cup of fresh water and churn in the mixer to form a liquid paste. Add turmeric powder and red chilli powder. Add the salt just before making the 'Chilla'. The batter should have a dropping consistency just like dosa.





 Keep the chopped veggies aside.



Heat a non stick pan. Grease it lightly. Take a ladle full of batter and drop it on the pan and quickly spread it on the pan in a circular motion to form a 6 cm radius circle. Sprinkle all the veggies all over it.



 When the chilla changes color turn it over with a spatula and cook on the other side.



Serve hot with coriander chutney and ketchup.