Urad Daal Chilla

I have learnt to make Daal Chilla from my Mother-In-Law. She calls this Bhakri. It goes well with coconut chutney or coriander chutney. I also like to eat it with Maggi Hot & Sweet Tomato Ketchup...It's Different:)

This is a very simple recipe which needs no fermentation.

Daal Chilla

Ingredients:
1/2 cup split black lentil or urad daal
1/4 cup semolina or suji
2 green chilies
1-2 tbsp chopped coriander leaves
2 tsp finely chopped ginger, add more if you like the taste of it
Salt to taste
Water as per requirement
Oil/ghee for shallow frying
Method:
Wash and soak the lentil for at least 2 hours. This will make the lentil soft and it would grind easily.
Grind the lentil to a fine paste. If required, add water.
Transfer the batter to a large bowl. Add semolina to this paste and mix well.
Add coriander, ginger, salt and green chilies. Mix.
The consistency of the batter should not be too thick, it should be a flowing consistency.
Heat a non-stick griddle. Take a small ladle of batter and spread it on the griddle to form a thin disc. 
Drizzle oil around the chilla and cook on medium to high heat. 
When the bottom of the chilla starts to brown and there are bubbles on the top surface,turn over the chilla. The bottom surface will always be more brown than the top surface.
Drizzle some oil around the chilla and cook until lightly browned.
Repeat the process for the remaining batter. Serves 6-7 medium sized Chilla.

Browned Bottom of Chilla

Top Surface of Chilla