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