|
Moongdal Chilla Recipe
| Preparation Time | |
|---|---|
| Difficulty | Moderately easy |
| Occasion | General |
| Recipe Type | Lunch |
| Cuisine | North East India |
Moongdal Chilla
Ingredients
| Ingredient | Quantity | Calories | Fat | Cholestrol |
|---|---|---|---|---|
Green Gram |
0.5 cup | 299.39 | ||
Capsicum |
1 nos | 8.4 | ||
Tomato |
50 gram | 8.8 | ||
Salt |
1 as required | 5 | ||
Ginger |
1 tablespoon | 33.03 | ||
Oil |
1 litre | 9000 | 1265 | 0.01 |
Green Chillies |
3 tablespoon | 5.4 | 3.45 | |
Onion |
1 tablespoon | 7.68 | 0.02 | |
Spring Onion |
1 nos | 1055.5 | 3750 | |
Garlic Paste |
1 tablespoon | 0.41 | 4.08 | |
| 10423.61 | 5022.55 | 0.01 | ||
Preparation Method
- 1 Add the Salt and green Chilieses paste to the pulses paste .Add Water if required to semi thick consistency.
- 2 Heat a pan and pour a tbsp of batter and spread with the help of the laddle evenly.
- 3 Pour a tsp of Oil to the sides of the chilla.
- 4 Spread few pieces of Capsicum, Tomatos as well as the Onion.
- 5 Cook Till brown and flip. 6 Cook again for 1-2 minutes unTil the vegetables are cooked.
- 6 Repeat the process with the remaining batter.
- 7 Serve hot with Coriander Seedss chutney or Tomato Ketchup.
