Moong Dal Chilla

Ingredients

• 100 g (about 1/2 cup)Split moong dal, rinsed and soaked for 3 to 4 hours or overnight
• 60 to 80 ml, plus soaking waterWater, for blending; add gradually
• 1 smallGreen chilli, roughly chopped; remove seeds for less heat
• 1 tspGinger, roughly chopped or grated
• 1/2 small (about 35 g)Onion, finely chopped
• 2 tspOil
• 1/4 tsp, or to tasteSalt

Method

1. 1Rinse the moong dal until the water runs mostly clear. Cover it with plenty of water and soak for 3 to 4 hours, or overnight, until a grain presses easily between your fingers.
2. 2Drain the soaking water. Blend the dal with green chilli, ginger, salt, and 60ml fresh water until smooth. Add the remaining water only if needed: the batter should pour slowly from a spoon, not run like water.
3. 3Stir the chopped onion into the batter. Let the batter stand for 5 minutes so the onion is evenly distributed.
4. 4Heat a non-stick tawa or pan over medium heat for 2 minutes. Brush it with about 1/2 tsp oil; the oil should spread easily but not smoke.
5. 5Pour about 1/4 of the batter in the centre. Using the back of the ladle, spread it outward in circles into a thin chilla, about 15cm wide.
6. 6Drizzle about 1/4 tsp oil around the edge. Cook for 2 to 3 minutes on medium heat until the top no longer looks wet and the underside has golden-brown spots.
7. 7Loosen the edges with a spatula, flip, and cook the second side for 1 to 2 minutes until lightly browned and cooked through. Repeat with the remaining batter, oiling the pan lightly between chillas.
8. 8Serve hot. The chilla is done when it lifts easily from the pan and has no wet batter in the centre.