Good morning everyone aaj ferse dosa ban raha hai

Ingredients

• 2 cups Moong Dal (split yellow gram) (soaked 4–5 hours or overnight, then drained)
• 0.9 cup White Rice (any inexpensive variety) (soaked together with the dal, then drained)
• 1 inch piece Fresh Ginger (peeled and roughly chopped)
• 2 pieces Green Chilies (seeds removed for less heat if desired)
• 0.5 teaspoon Salt (or to taste)
• 2 tablespoons Vegetable Oil (for cooking the chillas)
• 0.5 teaspoon Cumin Seeds (optional, adds aroma)
• 0.25 teaspoon Turmeric Powder (optional, for color)

Instructions

1. Soak Dal and Rice

   Rinse 2 cups of moong dal and 0.9 cup of rice, then place them in a large bowl, cover with water and let soak for 4–5 hours or overnight.

   Time: PT5M

2. Drain and Rinse

   After soaking, drain the water and give the dal and rice a quick rinse. Set aside in the mixing bowl.

   Time: PT2M

3. Blend the Batter

   Add the soaked dal, rice, 1 inch ginger piece, 2 green chilies, ½ tsp salt, ½ tsp cumin seeds, and ¼ tsp turmeric to the blender. Add ½ cup water (adjust as needed) and blend to a smooth, pourable batter.

   Time: PT5M

4. Rest the Batter (optional)

   Let the batter sit for 5 minutes to allow any air bubbles to rise; this step is optional but helps achieve an even crisp.

   Time: PT5M

5. Heat the Skillet

   Place a non‑stick skillet over medium‑high heat and add ½ tablespoon oil, spreading it thinly.

   Time: PT2M

   Temperature: Medium‑high

6. Cook the First Chilla

   Pour a ladleful of batter onto the hot skillet and quickly spread it in a thin circle (about 6‑8 inches). Drizzle a few drops of oil around the edges.

   Time: PT2M

   Temperature: Medium‑high

7. Flip and Finish

   Cook for 1–2 minutes until the underside turns golden brown and crisp, then flip and cook the other side for another minute.

   Time: PT2M

   Temperature: Medium‑high

8. Repeat for Remaining Batter

   Wipe the skillet clean, add a little more oil, and repeat steps 5‑7 until all batter is used.

   Time: PT10M

   Temperature: Medium‑high

9. Serve

   Serve hot chillas with coconut chutney, tomato ketchup, or plain yogurt.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

10 g

Carbohydrates

30 g

Fat

5 g

Fiber

4 g