- 1/2 Cup Green Gram (split moong daal)
- 1/2 Cup Mix of:
- Skinned Black Lentils (urad dal)
- Split Red Lentils (masoor dal)
- Split yellow gram (yellow moong dal)
- 1/2 Cup Capsicum (finely chopped)
- 1/2 Cup Onion (finely chopped)
- 2 Tsp Chilli-Ginger (paste)
- Salt to Taste
- 1 Cup Oil
Prep: 10 minutes
Cooking: 20 minutes
- Soaking Time: 1/2 hr-3 hrs (as per convenience). Fermenting Time: 1-2 hours.
- Wash the lentils in 2-3 changes of water until the water runs clear.
- Then soak them in hot water for at least 30 minutes (or if you have time, soak in room temperature water for about 3 hours).
- Drain the water (store in a vessel) from the lentils and add to a mixer along with 1/4 cup water used for soaking. Add salt and grind until smooth.
- Leave it aside in a warm spot for at least 45-60 minutes. If you have time, leave it for 1-2 hours. The batter shall be completely fine to be used even if it is left to ferment for 4-5 hours.
- While making the chillas, add water to the batter as required. The paste should have the consistency of an idli batter.
- Add the chilli-ginger paste.
- Heat a non-stick flat pan or a cast iron tava.
- Brush a little oil on the pan. Add a ladleful of batter on the hot pan and spread a light hand keeping the flame slightly high. Do not make it very thin. Then reduce the flame once the batter is spread and sprinkle the chopped veggies on it.
- Add some oil on the sides and cook for a couple of minutes till there are bubbles on the top. Once the underside is golden brown, turn it over and cook for a couple of minutes.
- Serve hot with coriander chutney, ketchup or curd.
- To add variations, you can also grate some cheese on one side while its on the pan. If you plan to make it for dinner, you can make a potato filling or coconut chutney and sambar for a complete meal.