Need : Yellow Moong dal (washed and soaked overnight), green chillies, fresh ginger, jeera / cumin, haldi / turmeric powder, red chilli powder, salt to taste and water.
How to : Soak moong dal overnight. Grind into a paste with the green chillies, ginger and a pinch of jeera.
How to : Soak moong dal overnight. Grind into a paste with the green chillies, ginger and a pinch of jeera.
Add water to make a thin batter. Add salt, haldi and a little red chilli powder.
Heat a little oil in a tawa and spread out the batter . Fry till crispy and brown on both sides.
A spoonful of rice powder can also be used in the batter to make the chilas extra crisp.
Heat a little oil in a tawa and spread out the batter . Fry till crispy and brown on both sides.
A spoonful of rice powder can also be used in the batter to make the chilas extra crisp.
These go very well with coconut chutney or achar.
Tip : If a tablespoonful of cooking oil is added to the batter and a non-stick tawa is used, then almost no extra oil is need to fry the chilas.
Tip : If a tablespoonful of cooking oil is added to the batter and a non-stick tawa is used, then almost no extra oil is need to fry the chilas.
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