By Suprita Mitter
December 4, 2024
Chana dal chilla is a nutritious, savoury pancake made with ground lentils and spices. Packed with protein and flavour, it’s a wholesome breakfast or snack option. Crisp on the outside and soft inside, it’s best enjoyed with chutney or yoghurt.
1 cup chana dal (split Bengal gram) 1/4 cup onion 1/4 cup tomatoes 2-3 green chillies 1/4 cup coriander leaves 1 tsp cumin seeds 1/2 tsp turmeric powder A pinch of asafoetida (hing) Salt Oil
Wash the chana dal thoroughly and soak it in water for 3-4 hours. Drain the water and grind the dal to a smooth paste using a blender, adding little water if needed.
Transfer the batter to a bowl. Add onions, tomatoes, green chilies, coriander leaves, cumin seeds, turmeric powder, asafoetida, and salt. Mix well.
Heat a non-stick or cast-iron tawa (griddle) on medium heat. Grease it lightly with oil.
Pour a ladleful of batter onto the tawa and spread it into a thin circle. Drizzle a little oil around the edges.
Cook on medium heat until the edges lift slightly and the bottom is golden brown (about 2-3 minutes). Flip and cook the other side for 1-2 minutes. Remove the chilla from the pan and serve hot.