Saturday, August 31, 2013

Moong Chilla

I am reviving this blog since I have moved back to Delhi and am motivated to cook.

My colleague is on a weight loss regime and has replaced her rotis with moong chilla. It is very healthy... with lots of proteins and very less carbs. I had taken the recipe from her and tried it out earlier with a few modifications. There are many variations on this online.


- 1 cup green moong daal (makes 4-5 chillas)
- 1 onion
- 1 tomato
-  1 green chilly
- 1 teaspoon ginger garlic paste
- salt to taste
- 1 teaspoon red chilli powder


- Soak the green moong overnight

- Crush the moong with ginger garlic paste, salt and red chilli powder in a mixer with a little water. It should be a thick batter and not very thin. It should be as thick as a dosa batter


- Add onion, tomato and green chilly to the batter. Mix. You can also add other veggies like carrots. I will try next time with carrots

- Heat a non stick tawa. Add some oil.. spread it on the tawa. Add 3-4 spoons of batter and spread it out. It will not spread smoothly but use a spoon to prevent any gaps in the middle

- Cook till it becomes brown. When the underside is cooked, it will be easy to flip. Flip and cook well. Cook on medium or low flame so that it does not remain uncooked inside


- Serve hot.

This is a time consuming recipe so not the most suitable for weekdays. If you want to have it as a roti, don't add veggies.


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