Ingredients
- 1/2 cup moong dal (yellow split lentils), soaked for 2-3 hours
- 1/2 cup finely chopped broccoli florets
- 1/4 cup finely chopped onions
- 1 green chili, finely chopped (optional)
- 1 tablespoon ginger-garlic paste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chili powder (optional)
- Salt to taste
- Water as needed to adjust batter consistency
- 1 tablespoon oil (for cooking)
- Fresh coriander leaves, chopped (for garnish)
Preparation
Drain the soaked moong dal and blend it into a smooth batter, adding a little water if needed. The batter should be thick but pourable.
In a large mixing bowl, add the moong dal batter, chopped broccoli, onions, green chili, ginger-garlic paste, turmeric, cumin powder, red chili powder (if using), and salt. Mix well.
Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
Pour a ladle of the moong dal-broccoli batter onto the pan and spread it into a circle, like a pancake or crepe.
Cook on medium heat for about 3-4 minutes or until the edges start to lift and the bottom turns golden brown.
Flip the chilla and cook the other side for another 2-3 minutes, pressing lightly with a spatula to ensure even cooking.
Once both sides are golden and crisp, remove the chilla from the pan.
Garnish with fresh coriander leaves.
Servings: Serves 3
Notes
- You can add cooked quinoa or cottage cheese (paneer) to the batter for extra protein.
- Adjust the spices to your taste; you can add garam masala, ajwain (carom seeds), or even dried fenugreek leaves (kasuri methi) for more flavor.
- This recipe is naturally vegan since it doesn’t require any dairy.
