Daal Ka Chilla
Ingredients
- 2 cups Dal
- 2 cups Finely Chopped Spinach
- 1 large onion sliced finely
- 2 green chilies chopped finely (optional while giving children)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Turmeric Powder
- 1 teaspoon fennel seeds
- Salt to taste
- Ghee
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.\n\nIn 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.\n\nHeat 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. Cook until both sides have a golden brown color.\n\nYou 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.