Ingredients
moong dal 1 cup
water for soaking and grinding
turmeric pdr/ 1/4 tsp
green chilies to taste
hing little
coriander leaves chopped 2-3 tbsp
onion 1 big finely chopped ( those who don't eat onion, you may add cabbage finely chopped)
ginger 1" finely chopped
salt to taste
oil to cook
Method
rinse dal well, soak in water for 3-4 hours
discard the water, put the dal in the mixer jat along with green chilies and ginger, add little water to grind smoothly.
Remove the batter in a bowl, add turmeric pdr., hing, salt mix well.
add chopped onion and coriander leaves, mix well, rest the batter for half an hour.
if the batter is too thick, add little water, the batter should be neither too thick nor too thin.
Heat a tawa or non-stick pan, grease lightly
add a big ladleful of batter, the batter will spread on its own, if not, spread it evenly, cook on medium heat for a minute till light brown and crisp, flip over, cook till brown.
Make all chilas in the same way, serve hot with chutney of your choice.
For stuffed chila
Note- you can stuff with paneer, you may add cabbage finely chopped instead of onion., you may add some finely grated carrot and chopped capsicum too, if you want, you may saute the veges in little oil with spices of your choice, then once chila is cooked, spread one one-half some stuffing, fold and serve hot with chutney / ketchup.
those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
moong dal 1 cup
water for soaking and grinding
turmeric pdr/ 1/4 tsp
green chilies to taste
hing little
coriander leaves chopped 2-3 tbsp
onion 1 big finely chopped ( those who don't eat onion, you may add cabbage finely chopped)
ginger 1" finely chopped
salt to taste
oil to cook
Method
rinse dal well, soak in water for 3-4 hours
discard the water, put the dal in the mixer jat along with green chilies and ginger, add little water to grind smoothly.
Remove the batter in a bowl, add turmeric pdr., hing, salt mix well.
add chopped onion and coriander leaves, mix well, rest the batter for half an hour.
if the batter is too thick, add little water, the batter should be neither too thick nor too thin.
Heat a tawa or non-stick pan, grease lightly
add a big ladleful of batter, the batter will spread on its own, if not, spread it evenly, cook on medium heat for a minute till light brown and crisp, flip over, cook till brown.
Make all chilas in the same way, serve hot with chutney of your choice.
For stuffed chila
Note- you can stuff with paneer, you may add cabbage finely chopped instead of onion., you may add some finely grated carrot and chopped capsicum too, if you want, you may saute the veges in little oil with spices of your choice, then once chila is cooked, spread one one-half some stuffing, fold and serve hot with chutney / ketchup.
those interested in cancer & health related topics are free to see my blog-
No comments:
Post a Comment