Servings: 4
Cooking Time: 40 minutes
Ingredients:
- 1 cup green mung sprouts
- 1/2 cup black urad daal, soaked overnight
- 2 green chillies
- 1 inch ginger
- 1/2 tsp ajwain seeds
- 1/2 tsp fennel seeds
- Spices
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp red chilli powder
- Salt to taste
Add ons
- 50 grams moringa leaves
- 1-2 carrot finely grated
Cooking Method:
- Wash black urad daal thoroughly and soak them overnight. Keep the mung sprouts ready.
- Make the mung sprouts at home or buy them from the store.
- To a blender add all based ingredients with 1 cup water and blend to a smooth paste. The batter must be slightly runny and not too thick.
- Transfer the batter to a mixing bowl.
- Add in moringa leaves, carrots and more vegetables as you desire.
- Pre-heat a flat pan, wipe the pan with a chopped onion. Pour a ladle full of chilla batter. Use back of the sppon to flatten the chilla. Cook for a minute, flip the chilla and cook on the other side.
- Repeat the cooking process with remaining batter.
- Serve the chilla(s) hot with mint or coriander chutney.
- This batter can be stored for 4-5 days.
