This recipe is a healthy and delicious breakfast option that combines rice and moong dal to create a flavorful chilla. It's perfect for starting your day with a nutritious meal. The batter is made with simple ingredients like green chilies, ginger, curry leaves, and yogurt, and the chilla is topped with fresh vegetables for added taste and texture. This recipe is easy to prepare and is sure to be loved by everyone.
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Soak the rice and moong dal overnight. Drain the water and transfer them to a blender.
Add green chilies, ginger, black pepper, cumin seeds, salt, curry leaves, curd, and water to the blender. Blend until a smooth batter is formed.
Add baking soda to the batter and mix well. Let it rest for 10 minutes.
Heat a pan and pour a ladle of batter onto it. Spread it slightly to form a thin layer.
Top the chilla with chopped bell peppers, tomatoes, onions, and coriander.
Cook until golden brown on both sides. Serve hot.
Heat oil in a pan and add tuad dal, peanuts, onions, garlic, and green chilies. Sauté until golden brown.
Blend the sautéed mixture into a smooth chutney.
Heat oil in a pan and add mustard seeds and curry leaves. Let them splutter.
Pour the tadka over the chutney before serving.
Ensure the batter is smooth and lump-free for evenly cooked chillas.
You can customize the toppings with your favorite vegetables.
Serve the chillas hot for the best taste and texture.
Can I use any other dal instead of moong dal?
Moong dal is recommended for its texture and flavor, but you can experiment with other dals like masoor dal or urad dal.
Can I make the batter in advance?
Yes, you can prepare the batter a day in advance and store it in the refrigerator.
What can I serve with chilla?
Chilla pairs well with chutney, yogurt, or even ketchup.
Can I skip the baking soda?
Baking soda helps make the chillas fluffy, but you can skip it if you prefer a denser texture.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses rice and dal instead of wheat flour.
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