Moong dal Chilla

Method

1. Prepare the Batter:
2. Rinse the soaked moong dal thoroughly and drain the water.
3. Combine the moong dal, green chilies, ginger, turmeric powder, cumin seeds, asafoetida, and salt in a blender or food processor.
4. To make a smooth batter, combine all of the ingredients. As needed, add water to produce a pourable but not too runny consistency. The batter should be thicker than a dosa batter.
5. Season the Batter:
6. Pour the batter into a mixing basin.
7. Add the finely cut onions and coriander leaves and mix well. Mix well to ensure that the ingredients are distributed equally.
8. Cooking the Chilla:
9. Melt the butter in a nonstick or cast-iron skillet over medium heat. When the surface is heated, sprinkle a few drops of oil or ghee over it and spread it evenly.
10. Pour a ladleful of the moong dal batter into the pan's center.
11. Spread the batter in a circular motion with the back of the ladle to make a thin pancake-like shape.
12. Add Oil and Cook:
13. Drizzle a little oil or ghee around the sides and on top of the chilla.
14. Cook the chilla on medium heat for 2-3 minutes, or until brown and crispy on one side.
15. Using a spatula, carefully flip the chilla and cook the other side until it is cooked through and golden brown.
16. Serve Hot:
17. Place the cooked Moong Dal Chilla on a serving platter.
18. For a delectable and savory experience, serve hot with green chutney, tamarind chutney, or yogurt.