Moong Dal Chillas (with filling paste)

Moong-dal Chilas

Savory moong dal pancakes made from soaked black moong (with skin) and stuffed with a spiced vegetable paste.

Ingredients

• 1/4 kg Black moong dal (with skin (છાલ સાથે); soaked 6-8 hours)
• Jeera (cumin seeds) (plain; added to batter)
• Salt (added to batter)
• Hing (asafoetida) (mix hing in a little water then add to batter)
• Oil (slight oil for cooking on tava)
• Boiled peas (grated; for filling paste)
• Carrots (grated; for filling paste)
• Ginger (for filling paste)
• Red chilli powder (for filling paste)
• Lemon juice (for filling paste)
• Salt (for filling paste)
• Fresh coriander (for filling paste)
• Water (a little, to adjust paste consistency)

Instructions

1. Soak black moong dal (with skin) for 6–8 hours, then grind to a paste.
2. Keep batter slightly thick but pourable.
3. Add jeera, salt, and hing (first mix hing in a little water, then add).
4. On a tava, make small chillas/podas using a little oil.
5. Flip; after turning, apply the prepared filling paste and fold.
6. Filling paste: Mix grated boiled peas, grated carrots, ginger, red chilli powder, lemon juice, salt, and fresh coriander; add a little water to make an applicable consistency.