Dal Chilla From Chai, Chaat & Chutney

• 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

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/.

sunflower oil, chutney, batter, yellow lentils, water, gingerroot, green chili pepper, handful coriander leaves, salt, semolina, topping, onion, salt, green chili pepper

Taken from www.food.com/recipe/dal-chilla-from-chai-chaat-chutney-534500 (may not work)