गर्मियों में हल्का और पौष्टिक भोजन।✔️👍🍲

Ingredients

• 1 cup Split Yellow Moong Dal (rinsed and soaked for at least 30 minutes)
• 1/2 cup Water (adjust to achieve a smooth batter)
• 1 piece Green Chili (finely chopped, adjust to heat preference)
• 1 teaspoon Fresh Ginger (grated)
• 1/2 teaspoon Cumin Seeds (optional, for tempering)
• 2 tablespoons Fresh Coriander Leaves (chopped)
• 1/2 teaspoon Salt (or to taste)
• 2 tablespoons Vegetable Oil (for cooking, use a neutral oil)

Instructions

1. Soak the Moong Dal

   Rinse 1 cup split yellow moong dal under running water and soak in enough water for at least 30 minutes.

   Time: PT30M

2. Blend the Batter

   Drain the soaked dal, place it in a blender, add 1/2 cup fresh water, chopped green chili, grated ginger, cumin seeds, salt, and blend until smooth and slightly fluffy.

   Time: PT5M

3. Add Fresh Herbs

   Transfer the batter to a mixing bowl, stir in chopped coriander leaves. Let the batter rest for 5 minutes.

   Time: PT5M

4. Pre‑heat the Skillet

   Place a non‑stick skillet over medium heat and add 1 teaspoon oil, spreading it thinly.

   Time: PT2M

   Temperature: Medium heat

5. Cook the Chilla

   Pour a ladleful of batter onto the skillet, spreading gently into a 6‑inch circle. Drizzle a few drops of oil around the edges. Cook for 2 minutes until the surface is set and golden‑brown, then flip and cook the other side for another 1‑2 minutes.

   Time: PT12M

   Temperature: Medium heat

6. Serve

   Stack the cooked chillas on a plate, serve hot with green chutney, yogurt, or a squeeze of lemon.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

20 g

Fat

4 g

Fiber

5 g