14 Mar 2018 | 2 min Read
Aditi Ahuja
Author | 72 Articles
We all love dosa’s which come from southern India, but there’s another dosa like recipe which comes from North India; and is made with pulses. Chilla with chutney is a delight and is very popular as a wedding banquet snack.
It is a really good way to give kids, lots of protein in one go and when coupled with a paneer stuffing it is very tempting.
Moong daal has lots of folic acid and chilla’s are a very good source of it. Pregnant women in their first trimester can try this recipe, as this is the time when they need folic acid the most.
Ingredients (For 6 medium size chilla’s):
For Chilla-
3/4 cup yellow moong daal
1/4 cup sabut green moong daal
4 tbsp rolled oats
1 green chilli (optional)
Small piece of ginger
For Batter-
Soak both the pulses for 2 hours.
For Filling-
Take 120 gm paneer and make a tangy filling by adding veggies and spices of your choice.
For instance, you can make a paneer bhurji stuffing or chilli paneer stuffing. You may add cheese; veggies like capsicum, corn, carrots can also be added and you can use Indian spices or even oregano, pepper etc
Method:
Before starting, add salt to taste to the batter and mix it well. (Note: Remember filling also has salt). Try to beat it for a minute to make crispy chilla’s. If you feel the batter is runny you can add 2 tbsp besan to it and mix well.
Serve hot with green mint chutney and ketchup or tamarind chutney.
Also read: Crispy Aloo Poha Cutlets With Green Chutney
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