Crispy Oats And Lentil Chilla Recipe

About this recipe

A protein-packed savory pancake made with oats and lentils, spiced with Indian flavors for a hearty and nutritious breakfast.

Ingredients

• 1 piece Yellow Bell Pepper
• 1 Kg Natco Mung Dal Yellow
• 1 Kg Natco Moong Dal Yellow 1 Kg
• 100 G East End Ground Coriander
• 750 G Top-Op Table Salt Drums
• 50G Trs Cardamom Green
• 100G East End Fennel Seeds

Instructions

1. 1. Rinse the yellow moong dal thoroughly and soak it in water for 2-3 hours.
2. 2. Grind the soaked moong dal, rolled oats, fresh tomatoes, green chili, and water into a smooth batter.
3. 3. Add cumin seeds, turmeric powder, salt, and chopped coriander leaves to the batter and mix well.
4. 4. Heat a non-stick tawa or skillet on medium heat and grease it lightly with oil.
5. 5. Pour a ladleful of the batter onto the tawa and spread it into a thin pancake shape.
6. 6. Cook for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2 minutes.
7. 7. Repeat the process with the remaining batter, greasing the tawa as needed.
8. 8. Serve the chillas hot with a side of fresh chutney or a squeeze of lemon for extra tang.