Moong dal chilla

Rinse the moong dal 3 to 4 times in water.
soak moong dal with 2 to 3 cups of water for 3 to 4 hours or over night.
the moong dal will swell or double up in size. discard the water.
in a grinder, grind soaked moong dal with ¼ cup of water.

don't add too much water else they might not grind evenly. we need a smooth and lump free batter for moong dal chillas.

Take the batter in a bowl. add ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, ½ teaspoon roasted cumin powder and 1 teaspoon salt or as required.
mix very well.

Then add add ¼ cup coriander leaves, ¼ cup finely chopped onion, 1 teaspoon grated ginger, finely chopped green chilies and a pinch of hing
again mix very well.

Allow the batter to rest for 15 -20 mins.

the onions will leave some moisture. check the consistency of the batter. if it's too thick, then add 1 to 2 tablespoons more water. adding too much water will not be good as it will not spread evenly on the tawa.

The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.

heat the pan. this is important as the pan has to be hot before you make the cheelas.

add a scoopful of batter towards the center of the pan.

the batter will spread a little on it's own.

Just rotate the batter with the back of spatula giving a round and even shape.

drizzle few drops of oil around the edges of the chilla.

cook the chillas on medium heat. after a minute they will look crisp and brown.

flip the chillas and cook the other side for a minute.

once the moong dal chillas appear crisp and brown, remove and place aside.

Similarly make all other chillas. you can stuff the chillas with some grated paneer if you want.

serve moong dal chillas with tomato ketchup or green chutney.