So weekends are time for long elaborate breakfast.. breakfast which begins late and ends till lunch.. and so we usually skip our weekend lunch and laze around on afternoons..what is best about these soft pancakes is its packed with proteins and other essential nutrients.
Moong chilla is our favourite Saturday breakfast recipe. For moong chilla you have to soak moong for 3 to 4 hrs until it becomes soft and a smooth paste like consistency can be formed. I usually mix 2, 3 types of dal together for eg you can mix moongdal and moong, or masoor dal too. In the pic below I have used masoor and moong.
Usually we mix finely chopped onions and chillies in besan chilla. But as this particular chilla is full of proteins i thought of making it a bit more healthier by adding some grated beetroot and carrots.
So here is the recipe for healthy moong chilla with betroot and carrots.
200 gms moong(green gram)
100 gms masoor
salt to taste
1 tspoon red chilli powder
1/2 t spoon turmeric powder
1 tspoon ginger garlic paste
2 tspoon finely chopped corainder
1 green chilli if you prefer it a bit spicy
water to balance the consistency
Soak moong and masoor overnite with water and blend it with ginger, garlic and chilli in a grinder. once the batter is ready add all
the remaining ingredients. If you want a thin crisp chilla you can add water and 1 or 2 tspoon suji.
Take a nonstick tava and heat it moderately. Pour some batter on the tava and spread it with the help of a spatula. You can add some oil on the borders, But it is not required if you have a good non stick tava.
For garnishing i have added some grated cheese but that is totally optional.
PS : In the pic i have served the chilla with corainder and tomatoe chutney.