Time to cook
A popular Indian savory pancake made with moong dal batter mixed with spices and herbs.
Yellow Split Moong Dal
Wash the moong dal and soak it overnight in water or for at least 4 hours.
Wash the onions and cilantro. Finely chop them and set aside.
In a blender, add the drained moong dal, green chili, ginger, cumin seeds (jeera), salt, and water and blend until it forms a smooth batter.
Transfer this batter to a mixing bowl and add turmeric, rice flour, and some more water. Mix well.
Add the chopped onions and cilantro to the batter.
Atep 6 Mix thoroughly and let the batter rest for 5 minutes.
Preheat a tawa or a non-stick pan over low-medium heat.
Spread a little oil on the pan.
Pour a spoonful of the batter onto the pan and spread it into a circle.
Allow it to cook for 2-3 minutes on medium heat.
Flip the chilla carefully and add some oil on the top of the chilla. Cook for 2-3 minutes or until light brown marks appear.
Remove the chilla from the pan and serve.