Crispy Lentil Chilla With Mint Chutney Recipe

About this recipe

A savory and protein-packed lentil pancake, seasoned with spices and served with refreshing mint chutney. Perfect for a light and energizing snack.

Ingredients

• 200 g Roasted Chana Dal
• 1 kg Water Chestnuts
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• - Cumin Seeds / Jeera Seeds-250 Gms
• - Coriander Powder
• 100 g Salt
• 20 g Turmeric Powder
• - Red Chilli
• 200 ml Mustard Oil
• 1 Bunch Mint Leaves
• 100g Greek Yogurt
• 250 ml Lemon Juice Concentrate
• 1 Pc Sovi Alepak Wadi10

Instructions

1. 1. Wash and soak the split yellow moong dal in water for 2-3 hours or until softened.
2. 2. Drain the soaked dal and blend it into a smooth batter with 100 ml of water.
3. 3. Finely chop the onion, tomato, green chili, and coriander leaves, and mix them into the batter.
4. 4. Add cumin seeds, salt, turmeric powder, and red chili powder to the batter and mix thoroughly.
5. 5. Heat a non-stick pan on medium flame and lightly grease it with oil.
6. 6. Pour a ladleful of batter onto the pan and spread it into a thin circle like a pancake.
7. 7. Cook the chilla on medium heat for 2-3 minutes until the bottom is golden brown, then flip and cook the other side.
8. 8. Repeat the process with the remaining batter to make more chillas.
9. 9. To prepare the mint chutney, blend fresh mint leaves, yogurt, lemon juice, and a pinch of salt into a smooth paste.
10. 10. Serve the crispy lentil chillas hot with the refreshing mint chutney on the side.