Name: Dal Chilla recipe by Geeta Sachdev at BetterButter
Prep time: 300 min
Cook time: 25 min
Total time: 325 min
Yield: 4
Ingredients: 1/2 bowl split green gram skinless/moong dhuli dal; 1/2 bowl mix pulses -; Skinned split black gram/dhuli urad dal; Skinned chickpeas /chana dal; Pigeon peas /arhar dal; 1 tea spoon fenugreek seeds/methidana; 1 tea spoon flax seeds/alsi ke beej; 1 table spoon rice flour; 1 teaspoon salt; 1 Tea Spoon Garam Masala; For Filling:; 1 table spoon oil; 1 tea spoon cumin seeds; 1 tea spoon salt; 1/2 tea spoon dried red chilli; 1/2 tea spoon coriander powder; 1/2 tea spoon garam masala; 1/2tea spoon kitchen king powder; 1 capsicum chopped; 1 onion chopped; 1 tomato chopped; 100 grams cottage cheese in cubes; Pizza Cheese as needed

ABOUT Dal Chilla RECIPE

Inspired by Radhika Chhabra 's chilla pockets, made with a few changes.

Ingredients Serving: 4

1/2 bowl split green gram skinless/moong dhuli dal
1/2 bowl mix pulses -
Skinned split black gram/dhuli urad dal
Skinned chickpeas /chana dal
Pigeon peas /arhar dal
1 tea spoon fenugreek seeds/methidana
1 tea spoon flax seeds/alsi ke beej
1 table spoon rice flour
1 teaspoon salt
1 Tea Spoon Garam Masala
For Filling:
1 table spoon oil
1 tea spoon cumin seeds
1 tea spoon salt
1/2 tea spoon dried red chilli
1/2 tea spoon coriander powder
1/2 tea spoon garam masala
1/2tea spoon kitchen king powder
1 capsicum chopped
1 onion chopped
1 tomato chopped
100 grams cottage cheese in cubes
Pizza Cheese as needed

Instructions

Wash and soak pulses along with both the seeds for 4 to 5 hours.
Drain the excess water and grind it in to paste.
Keep the batter to rest for 15 minutes and mix with 1 tsp salt, garam masala and 1 tbsp rice flour.
In mean time, saute chopped veggies till tender in 1 tbsp oil along with cumin. Add and mix dry masala powder with salt.
Spread the dal batter on hot nonstick tawa. Roast till light brown.
Take it off from the tawa, spread tomato ketchup first over the chilla.
Then place sufficient amount of cooked veg over it.
Grate pizza cheese over the veg.
Cover the filling from both sides of the chilaa.
Grill in preheated and greased griller for 3 to 5 minutes.
Now serve it with chutney or ketchup.

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