Ingredients
-
-
-
-
250
-
600
-
1
-
1
-
-
1
-
50
-
-
-
-
-
Directions
Steps
|
1
Done
|
To Make the Batter: |
|
2
Done
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Soak the Lentils in 250ml (9fl Oz) of the Measured Water For About ?1 Hour, Until They Absorb It All. |
|
3
Done
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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
Done
|
Combine All the Topping Ingredients in a Bowl. |
|
5
Done
|
to Cook the Chilla: |
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6
Done
|
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 1315-Cm (56-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 23 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. |
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7
Done
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Serve Hot With the Chutney ?of Your Choice. |
|
8
Done
|
Recipe Courtesy of Chai, Chaat & Chutney by Chetna Makan. |
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9
Done
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Get the Book Here: |
|
10
Done
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Https://Www.amazon.com/Chai-Chaat-Chutney-Journey-Through/Dp/1784722871/. |
