Spiced Tawa Lentil Chilla Wrap Recipe

About this recipe

Spiced Tawa Lentil Chilla Wrap is a wholesome Indian breakfast dish that combines the goodness of protein-rich lentils with aromatic spices to create a savory pancake-like base. Wrapped in fresh veggies and a tangy yogurt mint chutney, this dish is perfect for a balanced start to the day. The medium spice level adds warmth without overwhelming, making it ideal for families who enjoy flavorful yet healthy meals. Packed with fiber and nutrients, it’s crafted to support weight loss goals while being satisfying and delicious.

Ingredients

• 1 kg Yellow Moong Dal
• - Besan
• medium Chilli Green Long
• 100 g Jeera
• 20 g Turmeric Powder
• 50 g Asafoetida Powder
• 200 g Dahi
• 1Bunch Pudina
• 100G Oleo
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid

Instructions

1. 1. Wash and soak the yellow moong dal in water for 4 hours. Drain and blend it into a smooth paste using minimal water.
2. 2. Mix the moong dal paste with chickpea flour, turmeric powder, red chili powder, garam masala, asafoetida, and salt to make a batter. Adjust consistency to make it pourable but thick.
3. 3. Heat a non-stick tawa or flat pan over medium heat. Grease lightly with oil, pour a ladleful of batter, and spread into a thin circle to form a chilla. Cook for 2 minutes on each side until golden brown.
4. 4. In a bowl, mix yogurt, mint leaves, lemon juice, and a pinch of salt to prepare the chutney. Set aside.
5. 5. Combine chopped tomato, green chili, cumin seeds, and coriander leaves in a bowl to prepare the vegetable filling.
6. 6. Spread the prepared mint yogurt chutney on the cooked chilla, add the vegetable filling, and roll tightly into a wrap.
7. 7. Serve warm with additional chutney or a side salad for a wholesome breakfast.