Multigrain vegetable Chilla
Mini-savoury pancakes made with moong dal, lots of seasonal vegetables and a mix of multigrain flours- these veg chillas are perfect for breakfast, tiffin and snack time options. Serve with your favourite chutney, ketchup or a side of yogurt.
Servings: 4
Calories: 157kcal
Equipment
- 1 pancake pan optional but makes it super easy to cook individual small portions
Ingredients
- ¼ cup yellow moong dal soaked for at least 4 hours
- ½ cup mixed vegetables finely chopped spring onion, tomato, green capsicum, carrot
- 6-7 fresh coriander leaves finely chopped
- ¼ cup multigrain flour mix rice, jowar and besan
- 1 tsp ginger grated
- Salt and black pepper to taste
- 1 pinch asafoetida
- 4-5 curry leaves
- Oil for cooking
Instructions
- Drain the soaked dal. Add to a mixer with ginger and green chillies (if using). Add some water and blend to a thick paste. Add water little by little so as not to make it very runny.
- Remove in a mixing bowl. Add chopped vegetables, fresh coriander, flour, salt and pepper. Mix well. Add more water if required.
- In a small tadka pan, heat 1 tbsp oil. When the oil is hot, add hing, cumin seeds and curry leaves.
- When the seeds start to crackle, remove from heat and add to the batter. Mix well.
- Put the pancake pan on medium heat. Add just a touch of oil to each mould.
- Pour in batter in each, drizzle some oil from top. Cover and cook for 4-5 mins.
- Remove the cover, flip the pancakes, and cook again. If they are sticking, add some oil from the sides. Cook for another 4-5 mins.
- Remove in a plate and repeat for the rest of the batter.
- Serve with ketchup, chutney, or a side of yogurt.
Notes
- I have used yellow moong dal in the recipe, green whole moong dal as well as the split green moong dal can also be used. They need to be soaked for longer.
- Moong dal sprouts can also be used to make the chillas.
Nutrition
Calories: 157kcal