Delicious Moong-Chana-Besan Chilla Recipe for a Quick Breakfast
Moong-Chana-Besan Chilla Recipe
Moong-Chana-Besan Chilla Recipe: If you're in search of a quick breakfast that keeps you satisfied for hours, the Moong-Chana-Besan Chilla is a fantastic option. This simple recipe offers a delightful twist to your morning meals, especially if you're tired of the usual Poha, Upma, or Parathas. Crafted from Moong dal (split yellow moong), Chana dal (split Bengal gram), and Besan (gram flour), this chilla boasts a crispy exterior and a soft interior. Enhancing its taste are ingredients like onions, tomatoes, capsicum, garlic, and green chilies.
The beauty of this dish lies in its simplicity. Even on busy mornings, you can whip up the batter and cook these delicious chillas in mere minutes. Pairing them with curd or green chutney elevates the meal experience.
Ingredients for Moong-Chana-Besan Chilla
To prepare this dish, gather half a cup each of Moong dal, Chana dal, and Besan. Additionally, chop one medium tomato, one onion, half a capsicum, and 4-5 cloves of garlic finely. Prepare 1-2 green chilies, salt, and fresh coriander leaves to taste. For seasoning, include ¼ teaspoon turmeric powder, ½ teaspoon cumin powder, ¼ teaspoon red chili powder, and ½ teaspoon coriander powder. Use oil as required for cooking.
How to make Moong-Chana-Besan Chilla?
Step 1: Prepare the batter
Begin by washing the Moong and Chana dals thoroughly and soaking them in water for a while. Once softened, drain the excess water, place the lentils in a mixer, and blend into a smooth paste, adding a little water if necessary. Transfer this paste to a large bowl and mix in the Besan. Gradually add water to achieve a batter that spreads easily on the griddle (tawa), ensuring it is neither too thick nor too runny.
Step 2: Incorporate vegetables and spices
Add the finely chopped onion, tomato, capsicum, and garlic to the batter. Mix in the green chilies, turmeric, cumin powder, coriander powder, red chili powder, and salt. Finally, fold in the fresh coriander leaves and mix well. For a crispier chilla, keep the batter slightly thinner.
Step 3: Cooking on the Tawa
Heat a non-stick or iron tawa (griddle) and lightly grease it with oil. Once hot, pour a ladleful of batter onto the tawa and spread it thinly into a round shape using the back of a spoon. Avoid making the chilla too thick, as it may take longer to cook. When the edges turn golden, drizzle a bit of oil around the sides and carefully flip it over. Cook the other side until both sides are golden brown and crispy.
Serve the hot chilla on a plate with green coriander-mint chutney, tomato chutney, or yogurt. You can also garnish it with fresh coriander leaves. This chilla is versatile enough to be enjoyed not just for breakfast but also as a light evening snack or a simple dinner option.
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