Ingredients
Equipment
Method
Prep the Batter
- Rinse the yellow moong dal 3 to 4 times until the water runs clear. Soak it in 3 cups of water for at least 3 hours, or overnight.
- Drain the water completely. Add the soaked dal, ginger, green chilies, and cumin seeds to a blender.
- Add 2 tablespoons of water and blend to a smooth paste. Add a little more water only if needed. The batter should be smooth, thick, but pourable.
- Transfer the batter to a mixing bowl. Stir in the turmeric powder, asafoetida, and salt.
Cook the Chilla
- Heat a tawa or flat skillet over medium heat. Lightly grease it with a few drops of oil and wipe with a paper towel.
- Pour a ladleful (about 1/4 cup) of batter into the center of the pan. Working quickly, use the back of the ladle to spread the batter outward in a circular motion to form a 6-inch crepe.
- Drizzle about 1/2 teaspoon of oil or ghee around the edges and a little on top. Let it cook for 2 to 3 minutes until the bottom is golden brown and crispy.
- Carefully slide a spatula under the chilla, flip it, and cook the other side for 1 to 2 minutes.
- Remove from the pan and repeat with the remaining batter. Serve hot.
Notes
Batter Consistency: If the batter is too thick, it will not spread easily. If it is too thin, the chilla will tear. Add water very gradually while blending.
Cast Iron Tip: If using a cast iron tawa, wipe the hot surface with a halved onion dipped in oil before the first chilla to prevent sticking.
Variations: Stir 1/4 cup of finely chopped onions, tomatoes, or grated carrots directly into the batter for a veggie-packed version. For extra crispy edges, add 2 tablespoons of jowar (sorghum) flour to the batter.
Storage: Store leftover batter in an airtight container in the refrigerator for up to 3 days. Cooked chillas can be refrigerated for up to 2 days. Reheat on a warm tawa before serving.