Day One of my Healthy Breakfast Week! I made moong dal chilas today - they are packed with proteins and other essential nutrients helping you feel full till lunch time so you don't resort to unhealthy snacking.
I wish I could have taken a better picture though but for now, this will have to do. A chila looks and cooks like a pancake but is thin like a crepe. Because am a novice in the kitchen, I can't make crepe thin chilas but you could try!
Moong Dal Chila - makes four
1/2 cup moong dal (soaked overnight in 1 cup water)
1/4 cup besan (black gram flour)
5 tbsp yogurt
1 small onion
2 green chillies
1 tsp salt
1/4 cup water
In a blender, add all the ingredients and blend till smooth. Add more water if the mixture is too thick.
Brush a non stick pan with 1 tsp oil and heat on a high flame. Once the oil is hot, reduce the heat to medium and pour a ladle full batter. Spread it out either by using the bottom of the ladle or by tilting the pan. Flip over when bubbles appear on top.
Serve hot with tomato ketchup or mint chutney.
NOTES:
* I strongly suggest using a non stick pan as it requires very little oil to cook the chilas. Use a pastry brush to spread oil evenly.
* While blending the mixture, you can also add oatmeal or flax seeds.
I wish I could have taken a better picture though but for now, this will have to do. A chila looks and cooks like a pancake but is thin like a crepe. Because am a novice in the kitchen, I can't make crepe thin chilas but you could try!
Moong Dal Chila - makes four
1/2 cup moong dal (soaked overnight in 1 cup water)
1/4 cup besan (black gram flour)
5 tbsp yogurt
1 small onion
2 green chillies
1 tsp salt
1/4 cup water
In a blender, add all the ingredients and blend till smooth. Add more water if the mixture is too thick.
Brush a non stick pan with 1 tsp oil and heat on a high flame. Once the oil is hot, reduce the heat to medium and pour a ladle full batter. Spread it out either by using the bottom of the ladle or by tilting the pan. Flip over when bubbles appear on top.
Serve hot with tomato ketchup or mint chutney.
NOTES:
* I strongly suggest using a non stick pan as it requires very little oil to cook the chilas. Use a pastry brush to spread oil evenly.
* While blending the mixture, you can also add oatmeal or flax seeds.
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