Daal Ka Chilla

Daal Ka Chilla

Directions

Soak the dal for 2 hours or overnight. Grind into a fine paste by adding 1 ½ cups of water. Make sure to use the water which is used for soaking. It has all the nutrition of the lentils packed inside. The batter should be of thick pouring consistency. In the mean while, heat frying pan, crackle the cumin seeds, fennel seeds and add the sliced onions. Sauté on medium heat till the onion changes color. Add the sautéed onions, chopped spinach, chopped green chilies (optional), turmeric powder and salt to the lentil batter. Heat the non stick griddle on medium heat; spread 1 ladle full of batter on the griddle. Put about a teaspoon of oil around spread batter. Let it cook on medium heat. After about ½ minute, flip it over. You will notice that one side is turned golden brown. Cook until both sides have a golden brown color. You might like the chilla to be crisp, so you can let it cook a little more on low heat till you get the required texture. Alternatively You can add finely chopped raw cabbage, chopped mint leaves, finely chopped fenugreek leaves, to make tasty chillas.