Moong dal chilada

Yield: 1 servings

Measure Ingredient
1 cup Green moong dal; (wash & soak 3-4
\N \N ; hours)
¼ cup Fine semolina
½ teaspoon Soda bicarb
3 \N Green chillies finely chopped
1 bunch Spring onions finely chopped
\N \N Salt to taste
\N \N Oil to shallow fry

Grind dal fine in a mixie. (Do not remove skins) Keep batter fairly thick, like dosa batter.

Add all other ingredients, except oil, mix well.

Heat one tablespoon oil, add to batter stir.

Heat dosa tawa (griddle), pour a ladleful of batter in centre.

Spread batter in circular outer motion to form a thin pancake.

Drizzle a little oil, when bottom is golden, flip sides carefully.

When done, serve hot with green chutney and sauce.

Variation: Substitute spring onions, with chopped coriander or fresh chopped fenugreek leaves. This will change the flavour of the pancake s, considerably.

Making time: 20 minutes (excluding soaking time) Makes: 10-12 chilas

Shelflife: 2 days refrigerated batter (Do not add any other ingredients to ground dal if storing.)

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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