Moong Dal Chilla

Rinse the moong dal thoroughly and soak it in water for 2-3 hours. Once soaked, drain the water.

1. Transfer the soaked moong dal to a blender along with ginger, green chillies, and coriander stems. Gradually add water while blending until the mixture forms a smooth batter with a dosa-like consistency.

Pour the batter into a mixing bowl. Add coriander powder, cumin seeds, salt, ajwain, kasuri methi, red chilli powder, and turmeric powder. Stir well to combine.

Heat a non-stick, heavy-bottomed pan over medium-high heat. Once hot, lightly grease the pan with oil.

Pour a ladleful of batter into the center of the pan and spread it in a circular motion using the back of the ladle to form a thin, round chilla.

Drizzle a teaspoon of oil around the edges and on the top of the chilla. For added flavor, sprinkle extra red chilli powder or freshly chopped coriander on top. Cover and cook until the edges start to lift naturally from the pan and turn golden brown.

Gently flip the chilla using a spatula and cook the other side for 1-2 minutes. If needed, flip once more and cook until both sides are crisp.

Transfer the chilla to a plate and serve hot with coriander chutney, yogurt, or your favorite pickle.