Vegan Mung Dal Chilla

Ingredients(for 2 medium chillas per person)

• 1 cup Yellow moong dal (soaked for 2-3 hours)
• 1 small Onion (finely chopped (pyaaz))
• 1 small Tomato (finely chopped (tamatar))
• 1 Green chili (finely chopped (hari mirch)) - optional
• 1-inch piece Ginger (grated (adrak))
• 2 tbsp Coriander leaves (finely chopped (dhaniya))
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Turmeric powder (haldi)
• to taste Salt (namak)
• 2 tsp Oil (cold-pressed or mustard oil (sarson ka tel), for greasing tawa)
• as needed Water (to adjust batter consistency)

Instructions

1. 1

   Drain the soaked moong dal and transfer it to a mixer jar. Add ginger and green chili. Grind to a smooth, thick batter using minimal water.

   5 minutes

   Avoid adding too much water; the batter should be thick but spreadable.

2. 2

   Pour the batter into a mixing bowl. Add chopped onions, tomatoes, coriander leaves, cumin seeds, turmeric powder, and salt. Mix well.

   3 minutes

   Mix the vegetables just before making chillas to keep the batter fresh.

3. 3

   Heat a non-stick tawa on medium flame. Grease lightly with oil. Pour a ladleful of batter onto the tawa and spread gently into a thin circle.

   2 minutes

   Use the back of a ladle to spread the batter evenly for crisp edges.

4. 4

   Drizzle a few drops of oil around the edges. Cook for 2-3 minutes until the bottom turns golden and edges lift easily.

   3 minutes

   Cover with a lid to cook evenly and enhance softness.