Easy and Quick Moong Daal Chilla/Dosa with Spiced Raita

Wash and soak moong daal for 5 minutes.

In a blender, add ginger, zeera, soaked daal along with water and blend to a smooth paste. Add salt to taste.

For crispier dosas/chillas, add water to achieve a thinner consistency.

Grease a pan with oil and add a scoop of daal mixture. Cook on medium heat.

Brush some oil on the upper side of the chilla. When cooked, fold and dish out.

Chop green chilli, coriander leaves, garlic cloves, zeera and salt.

Heat oil in a pan, add rai and kalongi until they sputter.

Add the green chilli mixture and fry for a minute. Remove from heat.

Whisk in yogurt and mix well.