South Indian Spiced Lentil Chilla Recipe

About this recipe

South Indian Spiced Lentil Chilla is a flavorful and nourishing breakfast option, perfect for a family meal. This dish combines protein-packed lentils with aromatic spices and herbs, creating a savory pancake-like delicacy that is both wholesome and satisfying. Mildly spiced to balance flavors, it's an excellent way to start the day, offering a mix of textures and a taste of traditional South Indian home cooking.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Onion
• 300 g Ginger Paste
• 100G Oleo
• 200 g Dahi
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Wash the moong dal thoroughly and soak it in water for 4-5 hours or overnight.
2. 2. Drain the soaked dal and grind it into a smooth paste using a blender, adding a little water as needed to achieve a thick, pourable consistency.
3. 3. Transfer the dal batter to a mixing bowl and add finely chopped green chilies, onion, coriander leaves, turmeric powder, cumin seeds, red chili powder, ginger paste, and salt. Mix well to combine.
4. 4. Heat a non-stick pan or skillet over medium heat and lightly grease it with a few drops of vegetable oil.
5. 5. Pour a ladleful of batter onto the pan and spread it into a thin, round pancake. Drizzle a few drops of oil around the edges and cook for 2-3 minutes until the bottom is golden brown.
6. 6. Flip the chilla gently and cook the other side for 1-2 minutes until fully cooked and crisp.
7. 7. Repeat the process with the remaining batter, greasing the pan lightly between each chilla.
8. 8. Serve the hot chillas with finely chopped tomatoes as garnish and a side of plain yogurt for dipping.