Moong Dal Chilla

Methods

• Soak green gram and black gram in a large bowl in sufficient water overnight. Drain and put them in a blender jar and blend with sufficient water till smooth. Transfer into a bowl. Ensure that the batter is semi liquid but not runny.
• Heat oil in a non-stick pan, add cumin seeds, fennel seeds and onion and sauté till onion is golden. Add this mixture to the batter and mix well.
• Add spinach, green chillies, turmeric powder and salt and mix again.
• Heat some oil on a non-stick tawa/pan. Pour one ladle full of batter and spread it around the tawa/pan by rotating the tawa/pan.
• Once the underside is golden, flip it and cook it on the other side as well adding a little oil if required. Make more chillas in the same way.
• Arrange the chillas on a serving plate and serve with bowls of tamarind chutney, green chutney and yogurt.