Saturday, 2 May 2015


Mix Lentil & Rice Flour Chilla

Ingredients : 

Lentil Paste                       - 5 tblspoon (5 lentil mixed soaked and grinded to smooth paste)
Rice Flour                         - 3 tblspoon (fine flour, soaked in 2 tblspoon water)
Coriander                          - 2 tblspoon chopped
Green Chili                       - 2 grinded with lentils
Salt                                    - to taste
Amchoor                           - 1 tspoon
Oil                                     - 2 tblspoon


Wash and soak Toor, Moong, Masoor, Chana and Urad daal over night.
Soak the rice flour 15 minutes before making chillas in 2 tblspoon.
Wash again and grind to smooth paste , add the green chilies while grinding the lentils.
In a mixing bowl, add lentil paste and soaked rice flour together with salt, amchoor and freshly chopped coriander.
Mix this paste well. Add water to make it in pouring consistency, not too runny like Dosa batter, make it like uttapam batter.
Heat a griddle or non-stick pan over medium heat.
With a drop of oil grease the griddle/pan. spread a ladle full of batter gently on the griddle.
Let it cook, few drops of oil around the edges of the chilla. Flip it over once sides starts to get golden.
Cook it from both sides.
Keep the flame to medium if the key for non-sticky chillas. If the heat
will be high they will burn and stick to griddle.
Enjoy the chillas with choice of chutney.

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