DAL CHILLA FROM CHAI, CHAAT & CHUTNEY

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INGREDIENTS 


  • sunflower oil, for cooking
  • chutney, of your choice to serve
  • FOR THE BATTER
  • 250 g split yellow lentils (moong dal)
  • 600 ml water
  • 1 inch fresh gingerroot, peeled and roughly chopped
  • 1 small green chili pepper
  • handful coriander leaves
  • 1 teaspoon salt
  • 50 g semolina
  • FOR THE TOPPING
  • 1 large onion, finely chopped
  • 1⁄4 teaspoon salt
  • 1 green chili pepper, finely chopped

DIRECTIONS

To make the batter:

Soak the lentils in 250ml (9fl oz) of the measured water for about ?1 hour, until they absorb it all.
Transfer the lentils to a blender and add the ginger, chilli, and coriander and blend until smooth. Tip the paste into a bowl and stir in the salt, semolina and the remaining 350ml (12fl oz) measured water, mixing well.
Combine all the topping ingredients in a bowl.

To cook the chilla:

Heat a frying pan and, once it is very hot, pour a serving-spoonful of the batter into the pan and spread it into a 13–15-cm (5–6-inch) circle. Top with 1 tablespoon of the topping mixture and drizzle 1 tablespoon of oil around the edges of the batter. Cook over medium heat for 2–3 minutes, until golden brown on the underside, then turn the chilla over and cook for a further 2 minutes, until golden brown on both sides. Repeat to make 15 more.
Serve hot with the chutney

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