Moong Dal Chilla

Estimated — 5 ingredients not in food database (100% mass accounted for)

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Method

1. 1In a large bowl, combine 150 g moong dal (split yellow lentils), 100 g rice flour, 1 tsp cumin seeds, 1/2 tsp turmeric powder, and 1/4 tsp black salt. Mix well.
2. 2Add 300 ml water gradually while stirring to form a smooth, thick batter. Let it rest for 15 minutes to thicken slightly.
3. 3Add 1/2 tsp mustard seeds, 1 small dried red chilli, and 1 curry leaf to a small pan. Heat over medium flame until mustard seeds splutter.
4. 4Pour the tempered oil into the batter and mix thoroughly. Adjust consistency with a little more water if needed.
5. 5Season with salt to taste. Stir in 1 tbsp finely chopped fresh coriander (optional).
6. 6Heat a non-stick skillet or tawa over medium heat. Lightly grease with 1 tsp oil.
7. 7Pour a ladleful of batter onto the hot skillet and spread it into a round, thin circle using the back of a spoon.
8. 8Cook for 2–3 minutes until the bottom is golden and crisp. Flip carefully and cook the other side for another 2 minutes.
9. 9Remove from heat and serve hot with mint chutney or tamarind chutney on the side.