Crispy Moong Dal Chilla With Mint Chutney Recipe

About this recipe

A protein-packed savory pancake made from moong dal, paired with a refreshing mint chutney for a delightful breakfast.

Ingredients

• 1 kg Yellow Moong Dal
• 1 kg Water Chestnuts
• - Tomato Ketchup
• 250g Green Chilli
• 100 g Coriander Leaves
• - Cumin Seeds 100g
• 100 g Salt
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 250 ml Lemon Juice Concentrate
• 50 g Cumin Powder

Instructions

1. 1. Wash and soak the yellow moong dal in water for 4 hours or overnight.
2. 2. Drain the soaked dal and blend it with tomato, green chilies, and water to form a smooth batter.
3. 3. Add salt, cumin seeds, and turmeric powder to the batter and mix well.
4. 4. Heat a non-stick pan and grease it lightly with oil.
5. 5. Pour a ladleful of batter onto the pan and spread it into a thin circle.
6. 6. Drizzle a few drops of oil around the edges and cook until the bottom is golden brown.
7. 7. Flip the chilla carefully and cook the other side for 2 minutes until crispy.
8. 8. Repeat the process for the remaining batter to make more chillas.
9. 9. For the mint chutney, blend mint leaves, coriander leaves, lemon juice, roasted cumin powder, and a pinch of salt until smooth.
10. 10. Serve the hot chillas with the mint chutney on the side.