1. To make the batter: 2. Soak the lentils in 250ml (9fl oz) of the measured water for about ?1 hour, until they absorb it all. 3. 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. 4. Combine all the topping ingredients in a bowl. 5. To cook the chilla: 6. 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. 7. Serve hot with the chutney ?of your choice. 8. Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan. 9. Get the book here: 10. https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/. ---------------------------------------------------------------------------
Nutrition
Ingredients
