Moong Dal Chilla

Ingredients

• 1 cup yellow moong dal, soaked 4-5 hrs
• 1 onion, chopped
• 1 tomato, chopped
• 1 green chilli, chopped
• 1/2 tsp cumin
• 1/4 tsp turmeric
• Salt, oil

Method

1. Drain the soaked moong dal and grind it with just enough water to get a smooth, thick batter with a pourable but not runny consistency — similar to a pancake batter. Season it with salt, cumin and turmeric and whisk once more to combine.
2. Stir in the chopped onion, tomato and green chilli just before cooking, so the vegetables stay a little fresh and don't make the batter watery if it sits too long.
3. Heat a tawa on medium heat and grease it lightly. Pour a ladle of batter in the centre and spread it outward in a circular motion using the back of the ladle, aiming for an even, thin layer like a dosa — thicker spots will stay undercooked in the middle.
4. Drizzle a little oil around the edges. Cook for about 2 minutes on the first side until the underside turns golden and firms up enough that it releases easily from the tawa, then flip and cook the other side the same way.
5. Serve hot immediately with green chutney — these are best eaten fresh off the tawa while still crisp at the edges.