Crispy High Protein Healthy Chilla Recipe with 2 Chutney

Ingredients

• 1 cup Chana Dal (rinsed)
• 1 cup Urad Dal (whole black urad, rinsed)
• 1 cup Moong Dal (yellow split moong, rinsed)
• 1 cup Basmati Rice (rinsed)
• 2 tablespoons Plain Yogurt (room temperature)
• 1 teaspoon Salt
• 2 tablespoons Ginger Paste (freshly grated or store‑bought)
• 2 tablespoons Green Chili Paste (blend fresh green chilies with a little water)
• 0.25 teaspoon Turmeric Powder (a pinch)
• 0.25 teaspoon Sugar
• 0.25 teaspoon Hing (Asafoetida) (pinch)
• 3 tablespoons Tamarind Pulp (soaked and strained)
• 4 tablespoons Jaggery (or Sugar) (grated)
• 0.5 teaspoon Garam Masala
• 0.5 teaspoon Roasted Cumin Powder
• 1 small piece Beetroot (frozen) (optional for color)
• 3 tablespoons Cornflour (mixed with water to form slurry)
• 1 teaspoon Red Chili Powder
• 0.25 teaspoon Citric Acid
• 1 tablespoon Ginger (for chutney) (grated)
• 1 teaspoon Roasted Sesame Powder (optional)
• 1 cup Fresh Cilantro (packed, stems removed)
• 0.5 cup Fresh Mint Leaves (packed)
• 2 Green Chilies (for green chutney) (roughly chopped)
• 0.5 teaspoon Cumin Seeds (roasted)
• 0.5 teaspoon Chaat Masala
• 1 tablespoon Plain Yogurt (for green chutney)
• 2 tablespoons Peanuts (roasted) (optional for thickness)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Besan (Gram Flour)
• 2 tablespoons Fine Semolina (Sooji)
• 1 teaspoon Sugar (for outer batter)
• 2 cups Vegetable Oil (for deep frying)
• 1 tablespoon Butter (optional for extra flavor)
• 2 tablespoons Capsicum (Bell Pepper) (finely chopped)
• 2 tablespoons Carrot (grated)
• 2 tablespoons Cabbage (finely shredded)
• 1 tablespoon Beetroot (grated, optional for color)
• 1 tablespoon Coriander Leaves (chopped)
• 1 tablespoon Green Chilies (for topping) (finely chopped)
• 1 teaspoon Ginger (for topping) (finely chopped)
• 2 tablespoons Shredded Cheese (processed) (optional)
• 1 pinch Garam Masala (for topping)
• 1 pinch Sambar Masala
• 1 pinch Chaat Masala (for topping)
• 1 pinch Red Chili Powder (Kashmiri)
• 1 pinch Black Pepper (ground)

Instructions

1. Soak Dal and Rice

   Rinse 1 cup each of chana dal, urad dal, moong dal and 1 cup basmati rice. Place them together in a large bowl, add enough water to cover, and let soak for 2½ hours.

   Time: PT2H30M

2. Grind to Coarse Paste

   Drain the soaked dal‑rice mixture. Transfer to a blender, add 2 Tbsp yogurt, 1 tsp salt and 2‑3 Tbsp water. Blend to a coarse, slightly grainy paste – not a smooth batter.

   Time: PT20M

3. Flavor the Batter

   To the blended mixture add 2 Tbsp ginger paste, 2 Tbsp green‑chili paste, a pinch of turmeric, ¼ tsp sugar and a pinch of hing. Blend again until evenly incorporated. Adjust consistency with a little water – the batter should be thick but pourable.

   Time: PT10M

4. Rest the Batter

   Cover the bowl with a clean kitchen towel and let the batter rest for 30‑45 minutes at room temperature. This allows the dals to ferment slightly and develop flavor.

   Time: PT30M

5. Prepare Sweet Tamarind Chutney

   In a saucepan combine 3 Tbsp tamarind pulp, 4 Tbsp jaggery, ½ tsp garam masala, ½ tsp roasted cumin powder, ¼ tsp salt, 1 cup water and the beetroot piece. Bring to a gentle boil, stirring until jaggery dissolves. Mix 3 Tbsp cornflour with 2 Tbsp water, add to the simmering mixture, then stir in 1 tsp red chili powder, ¼ tsp citric acid, 1 Tbsp grated ginger and 1 tsp roasted sesame powder. Cook 5 minutes until thickened.

   Time: PT20M

   Temperature: Medium heat

6. Prepare Green Mint Chutney

   In a blender combine 1 cup cilantro, ½ cup mint leaves, 2 green chilies, 1 Tbsp ginger, ½ tsp roasted cumin, a pinch of hing, ½ tsp chaat masala, 1 Tbsp yogurt, ¼ cup water, 2 Tbsp roasted peanuts (optional), 1 Tbsp lemon juice and 1 tsp sugar. Blend to a smooth paste.

   Time: PT10M

7. Make the Outer Batter

   In a separate bowl whisk together 2 Tbsp besan, 2 Tbsp fine sooji, 1 tsp sugar and enough water (about ¼ cup) to form a very thin batter, similar to dosa batter.

   Time: PT5M

8. Fry the Crispy Chilies

   Heat 2 cups oil in a wide pan over high heat until shimmering. Drop a ladleful of the dal‑rice batter onto the pan, spreading it into a small circle (about 4‑5 inches). Quickly drizzle a little of the thin besan‑sooji batter around the edges, then sprinkle the prepared toppings: chopped capsicum, carrot, cabbage, beetroot, coriander, green chilies, ginger, a pinch each of garam masala, sambar masala, chaat masala, red chili powder and black pepper. Sprinkle shredded cheese if using. Cook 1‑2 minutes on high heat until the edges turn golden and crisp, then flip and fry the other side for another minute. Remove with a slotted spoon onto paper towels.

   Time: PT15M

   Temperature: High heat

9. Serve

   Arrange the hot crispy chilies on a serving platter. Serve with the sweet tamarind chutney and the green mint chutney on the side. Garnish with a drizzle of butter and a sprinkle of extra chaat masala if desired.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

9 g

Carbohydrates

35 g

Fat

10 g

Fiber

6 g

Ingredient Substitutions

• Instead of Chana Dal: Split chickpeas
• Instead of Urad Dal: Split urad dal
• Instead of Moong Dal: Green moong beans
• Instead of Basmati Rice: Long grain rice
• Instead of Plain Yogurt: Buttermilk
• Instead of Ginger Paste: Finely grated ginger
• Instead of Green Chili Paste: Finely chopped green chilies
• Instead of Sugar: Jaggery
• Instead of Tamarind Pulp: Tamarind concentrate
• Instead of Jaggery (or Sugar): Brown sugar
• Instead of Roasted Cumin Powder: Cumin seeds ground
• Instead of Beetroot (frozen): Fresh beetroot, boiled
• Instead of Cornflour: All‑purpose flour slurry
• Instead of Red Chili Powder: Paprika
• Instead of Citric Acid: Lemon juice
• Instead of Roasted Sesame Powder: Sesame seeds, toasted and ground
• Instead of Fresh Cilantro: Coriander leaves
• Instead of Green Chilies (for green chutney): Jalapeños
• Instead of Plain Yogurt (for green chutney): Curd
• Instead of Peanuts (roasted): Cashews
• Instead of Lemon Juice: Lime juice
• Instead of Fine Semolina (Sooji): Cornmeal
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Butter: Ghee
• Instead of Capsicum (Bell Pepper): Green chili
• Instead of Cabbage: Shredded lettuce
• Instead of Shredded Cheese (processed): Paneer
• Instead of Red Chili Powder (Kashmiri): Paprika

Equipment Needed

• Large Mixing Bowl
• Blender or Wet Grinder
• Fine Mesh Sieve (optional)
• Measuring Cups and Spoons
• Frying Pan or Wok
• Spatula
• Ladle
• Knife
• Cutting Board
• Glass Storage Jars (optional)

Critical Steps — Do Not Skip

• Soak the dal and rice for exactly 2½‑3 hours; over‑soaking changes flavor.
• Grind to a coarse texture – not a smooth puree – to retain crunch.
• Maintain batter consistency: thick enough to hold shape but thin enough to spread.
• Rest the batter for at least 30 minutes for slight fermentation.
• Fry on high heat; low heat makes the chilies soggy.

Chef Tips from the Video

• For extra aroma, add a few curry leaves to the hot oil before dropping the batter.
• A pinch of baking soda in the outer batter makes the crust puffier.
• Serve with a squeeze of fresh lemon on the chilies for a bright finish.

Troubleshooting

Storage

Refrigerator: Store chutneys in airtight glass jars for up to 15 days. Fried chilies keep 2‑3 days in the fridge; re‑heat in a hot pan before serving.

Freezer: Chilies can be frozen for up to 1 month. Thaw and re‑heat in a skillet; chutneys do not freeze well.

Room temperature: Do not keep cooked chilies or chutneys at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the dal and rice the night before; drain and keep refrigerated.
• Both chutneys improve in flavor after a few hours – make them a day ahead.
• The batter can be prepared up to 4 hours ahead; keep covered in the fridge.

Frequently Asked Questions