New recipe…yellow lentil pancake for breakfast.Sent in my my friends at Your_____wala.com
1/2 cup #yellow split mung (you can also use whole green moong)
1/2 cup #masoor dal (red lentil)
¼ cup whole #urad (white horse bean)
1 teaspoon #cumin seeds
¼ cup thinly sliced #onion (or finely chopped)
1 teaspoon finely chopped #green chillies
2 tablespoons finely chopped fresh #coriander leaves
½ teaspoon #turmeric powder
oil for cooking
salt to taste
Healthy Additions: You could use one of these ingredients to increase the taste and nutrition of the chilla
½ cup finely chopped cabbage
½ cups of finely grated carrots
1 Tablespoon of grated beetroot
Rinse the mung and urad lentils and soak them together for an hour in 2 cups of water. Grind into a fine batter. When poured using a ladle, the batter should not be too thick that it falls like a blob, but should be of thick pouring consistency. If too thick you can add a little water. If there is too much water, then the poodla will fall apart while spreading. Stir in all the remaining ingredients, including any additional vegetables into the lentil batter, except for the oil.
Preheat a non-stick flat skillet on medium heat. Test for readiness by sprinkling a few drops of water on the pan. It should sizzle. Once ready, pour a ladle of batter into the centre and spreading it thin from the center to the edges into a circle. Drizzle less than a teaspoon of oil around the edges and centre of the chilla.
Let it cook for about a minute on medium high heat, until you notice that the edges begin to start turning crisp and brown. At this stage flip the chilla over to the other side and allow it to cook for another minute until the bottom is cooked with brown spots. Once done remove from skillet and place it on a serving platter. Continue the same process with the remaining batter and serve hot with tomato sauce or green chutney.